Food and Beverage Service R. Singaravelavan

PART IV 30.Beer

Chapter 30 Beer At the end of the class, you will be able to Define beer Explain the production of beer • Gain insight into styles of beer Classify the beer according to the alcoholic strength List the faults in beer Know about the right storage of beer

Beer Beer is a brewed and fermented drink prepared from malted cereals, especially barley. Ingredients for Beer Production are: Malt Water Hops Sugar Yeast Finings

Production of Beer Steps in the production of Beer Malting Brewing Hop Back Cooling and Pitching Fermentation Maturing and Pasteurization Brightening Packaging

Production of Beer ( Brewing Flow) Harvested barley screened for quality, soaked in water for 3 to 4 days Spread on floors to germinate. Germinated cereal is termed as green malt Dried and roasted from pale to very dark depending on the style of beer produced Malt is cleaned and crushed to powder, called grist Grist is mixed with hot water at the temperature of 65°C. It is termed as mash.

Production of Beer (Brewing Flow) Mash is allowed to infuse to extract malt sugar. This liquid now is termed as wort The wort is drained off to a clean container. The cereal residue is sold as cattle feed. Hops and sugar are added and boiled to extract the bitter flavour of hops Wort is transferred to hop back to remove the hops and the wort is passed through the spent hops to remove the sediments. Spent hops are sold as fertilizers.

Production of Beer (Brewing low) Cooled by paraflow to 15°C Cooled hop flavoured sweet wort is transferred to VAT for fermentation Yeast is added. Sugar is converted to alcohol and CO2 gas is given off.Top fermentation occurs at 15–25°C (59–77°F) and bottom fermentation at 5–9°C(41–48°F). Surplus yeast is taken off and retained for future brews Matured

Production of Beer (Brewing Flow) Racked into casks, tanks, kegs Brightened with the addition of isinglass/seaweed Bottled, canned, racked into sterilized casks, and stabilized(in draught and some of the bottle beer yeast is added to condition the beer) Dispatched to market for sale

Strength of Beer The average strength of beer is approximately 4 % abv.Classification of Beer according to alc strength Term Alcohol Range (%abv) Alcohol free Not more than 0.05% Low alcohol 0.5–1.2% Standard 3–4% Premium 4–6% Strong 6–8% Super 8–11%

Types of Beer Beers are classified into two basic types. They are Ale (top fermented beer) Lager (bottom fermented beer) Each of the above type is available in various styles.

Faults in Beer Common faults are: Sour Beer Cloudy Beer Flat Beer Foreign Bodies

Storage of Beer Beer must be stored at 13–15°C (55–58°F). The casks received should be kept on the stillions Spile control should be done to ensure the quality of the beer and control the pressure inside the cask. Tapping should be carried out 24 hours before it is required. High temperature fluctuations will spoil the beer Bottled beers should not be exposed to sun light.

Points to Remember Beer is obtained from fermented brew of barley The average alcoholic strength of beer is 4 per cent. The basic styles of beer are ale and lager, which are available in varying alcoholic strengths. Draught beers are racked into sterilized casks without pasteurization and filtration. Beers should be stored at 13–15°C (55–58°F).