Zymurgy Brewing Beer. What is Beer (and why aren’t we making it yet)? Yeast Fermentation of Malted Barley to which hops and water are added Malted Barley.

Slides:

Advertisements

Similar presentations

MJC Science Colloquium Tuesday, September 13, 2011.

Advertisements

W. McConnell 2004 Kinross High School BIOTECHNOLOGY ( a ) Living Factories.

Beer Production Processing Line in Food Industry Nuno Trindade; 2008.

Flow chart for malting and brewing

Commercial Production of Beer. Essential Ingredients of Beer  Malted Barley  Hops  Yeast  Water  Not required, but frequently found ingredient Starch.

Fruits, seeds and germination. Embryo forms from upper part of the zygote Fig. 31.7a-d, p. 536 Globular stage Heart - shapped stage vacuole nucleus Single.

The Fermentation of Monosaccharides to make Ethanol Sandra Reynolds University Senior College Dr Paul Grbin Wine & Horticulture, University of Adelaide.

Sub-topic A Living factories

Fermentation Aim: To recall the chemistry of fermentation To understand that ethanol can be used as a biofuel.

MALT MILL Grist MASH TUN Sweet Wort COPPER Bitter Wort FERMENTATIONVESSEL Beer CONDITIONING.

Prof. K. Goodlad Spring WaterBarleyHopsYeast.

Autumn Bailey.  Clear drink made from corn, barley, grain, rye, or a beverage containing ethyl.  20% is absorbed in the stomach, 80% is absorbed in.

By Morgane Dupont, Hendrick Hanssen, Simon Lardinois, Zina Raymaekers and Pieter Timmermans Project supervisors: Ingrid Geirnaert and Olivier Janssens.

Barley to Beer The Science Behind Brewing . Ingredients of Beer Barley (Hordeum vulgare ) Hops (Humulus lupulus ) Yeast (Saccharomyces cerevisiae) Water.

MIC 303 INDUSTRIAL AND ENVIRONMENTAL MICROBIOLOGY INDUSTRIAL PRODUCTS FROM MICROBIAL PROCESSES (WINES)

Beer 101 Understanding the Diversity of Beer. What is Beer?  Beer is an alcoholic beverage made from the fermentation of cereal grains with yeast.

The role of fermentation of carbohydrates in the making of alcoholic drinks Lucia Sangenis.

to Glass - How to Brew Beer at Home

Home Brewing How you can brew your own beer utilizing chemistry!

Making Good Beer at Home. History of Beer One of the oldest beverages, dated to 6 th Century BC The oldest still operating commercial brewery is the Weihenstephan.

Etymology Beer Beer ? latin: ? latin: biber – to drink biber – to drink.

Brewing & Recipe Formulation. Brewing Ingredients Malt Water Hops Yeast.

Name: Submit to: Ms. Magon Date: Oct, 5 th, 2009 Queen Margaret’s School.

Plants and People Beer-making. Beer is proof that God loves us and wants us to be happy ---Benjamin Franklin.

 Aerobic respiration as the release of a relatively large amount of energy in cells by the breakdown of food substances in the presence of oxygen  Word.

 The four main ingredients used to brew beer are barley, hops, water and yeast  Each ingredient plays a key role in the development of the alcohol in.

Experiment Questions Alcohol from Yeast.

Brewing in Scotland: A brief history of beer and its production Dallas Iain; Kelly Will.

Rev  Characteristics of Alcohol  Types of Alcohol  Ethanol  Ethanol Production.

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.

Dr. Lek Wantha Beer Brewing. Beer…  Alcoholic beverage  Fermented gains  Barley  Wheat  corn  millet  Alcohol: % alc. /w  pH : 4.3  Sugar.

Microorganisms used in food production

2 I)Ingredients HOPS (houblon) The hops used to make beer are the flower of the hop vine.

Fermentation: metabolic process in which an organism converts a carbohydrate alcohol or an acid Beer is made from four basic ingredients: Barley, water,

History of beer Beer was discovered in Mesopotamy, 6000 years ago.

休閒二乙 4A0B0139 蔡佳恩休閒二乙 4A0B0125 侯曉青休閒二乙 4A0B0113 陳宛琳休閒二乙 4A0B0106 沈鈺涵.

2015/10/8nslab lab fun time1 Cheers! Presented by Jeffrey.

ALCOHOL (Ethyl Alcohol or Ethanol)

Brief Introduction. Starches are broken down into sugars which are fed to a small colony of yeast. The yeast colony grows, consumes sugars producing carbon.

Living Factories Biotechnology SG Biology. Learning Outcomes 1 State that the raising of dough and the manufacture of beer and wine depend on the activities.

Brewing and baking and mycoprotein Ancient biotechnologies (mycoprotein is not ancient!)

Industrial Uses of Enzymes Washing powders food manufacture Drink manufacture.

Beer MGMT 252 – Wine Industry Fenix Theuerkorn – VIU.

Evidence of beers created over 5,000 years ago Beer has been an integral part of society Sustenance: Low alcohol (1%), high gravity beers Energy storage.

Biology project By: Facundo Guerchi. Maltose and its uses Maltose is a white type of sugar formed during the digestion of starches formed by two molecules.

Zymurgy Brewing Beer. What is Beer? A mixture of malted barley, hops and water that is fermented with brewer’s yeast Malted Barley = germinated barley.

Micro- organisms and food How bacteria and yeast are used to produce foods and other products such as medicines.

1 Respiration The controlled release of energy from glucose, within a cell - 24 hour process.

Brewing Science Malts and Grains.

THE SCIENCE OF BEER BY KRIS KRUEGER 1 BREWING IS AN ART AND A SCIENCE INVOLVING BIOLOGY AND CHEMISTRY 2.

C. Yeast is added to a sugar solution and is left for several days in the absence of air, this anaerobic conditions cause zymase enzymes in the yeast.

The Brewing Process. Topics Ingredients - Brief review Traditional Four Vessel Brewing Process Lagers Versus Ales Common Beer Styles Evaluate One Lager.

How it is brewed and how to brew your own. The four ingredients in beer Malt is partially germinated barley. Before being used to brew beer it must undergo.

Microorganisms.

Matthew Koehlar 21 Year Olds and Older

Understanding Beer Prof. K. Goodlad Spring 2017.

Beer Production (Brewing Industry).

Compiled By :- Ankit Srivastava

Zymurgy Brewing Beer.

Waste Production & P2 Application

KS4 Biology Biotechnology 1.

Food and Beverage Service

Zymurgy Beer Brewing.

Biotechnology Living Factories G Davidson.

Zymurgy Beer Brewing.

Designing a Procedure for Fast Fermentation

Experiment Questions Alcohol from Yeast.

Microbrewery Production Schedule

Presentation transcript:

Zymurgy Brewing Beer

What is Beer (and why aren’t we making it yet)? Yeast Fermentation of Malted Barley to which hops and water are added Malted Barley is germinated by soaking in water and then drying with hot air Malted barley develops enzymes that convert starches to sugars (glucose and maltose) Sugars can then be fermented with yeast to make ethanol For maltose (malt): C 12 H 22 O 11 + H 2 O → 4CH 3 CH 2 OH + 4CO 2 For dextrose: C 6 H 12 O 6 → 2CH 3 CH 2 OH + 2CO 2

Brewing (hurry up …) 5 stages 1. Mashing – The infusion of malt, water, and crushed cereal grains at a temperature that encourages conversion of the starch  sugars 2. Boiling – Concentrates the wort and potentially kills off harmful bacteria 3. Fermentation – The addition of a yeast and hops to the wort – resulting in the formation of ethanol and carbon dioxide (by-product) 4. Aging – 2-24 weeks proteins (dead yeast cells) settle out of the beer and/or are digested by enzymatic action 5. Filtration/Pasteurization – Dead yeast cells etc are filtered out to help with the clarity of the beer, filters can be cellulose or diatomaceous earth), beers may be pasteurized if you drink beer in the US (haha)

Types of Brewed Beverages (ahem …) Lagers Wheat beers Bitters/Porters Bocks Stouts India Pale Ale Malt Liquors/ Belgian Beers Sake Kvass (Russian barley/rye/malt and fruits) Cider (apples or pears)

Beer Consumption (something you do, not talk about ….) CountryL/person Australia132 Germany100 Austria100 Ireland100 Canada90 Czech Republic90 Estonia91 Lithuania86 Poland84 Venezuela83 Finland83 Slovenia83 United States78 Belgium78 Croatia78 Romania77 Panama75 Netherlands74 United Kingdom74

Destructions Boil water then turn off bunsen add g malt 500 mL deionized water in 600 mL beaker Sterilize fermentor/lock Simmer mins CAREFUL Add 15 – 30 g Dextrose And reheat carefully Pipette 5 mL wort into a weighed small beaker get density Add 0.1 – 0.2 g hops And simmer for 15 mins (top up volume with H 2 O when necessary) Warm up the fermentor (prevent thermal shock) Cool wort in ice bath At 30 o C add pinch yeast Wait 2 weeks