1. Zymurgy
Brewing Beer

2. What is Beer?
A mixture of malted barley, hops and water that is fermented with brewer’s yeast
Malted Barley = germinated barley that is then dried and ground into a flour
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):
C12H22O11+ H2O → 4CH3CH2OH + 4CO2
For dextrose:
C6H12O6 → 2CH3CH2OH + 2CO2

3. Brewing 4. Aging 5. Filtration/Pasteurization 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)

4. Determining the Alcoholic Content
Measure the density of the wort before you ferment (g/mL) this is called the Original Gravity OG
Measure the density of the fermented beer (g/mL) this is called the Final Gravity FG
% Alcohol = (OG – FG) * (mL/g)
Proof?

5. Proof? 𝑔 𝐶𝑂 2 1𝑚𝐿 = 𝑂𝐺−𝐹𝐺 𝑚𝑜𝑙𝑒𝑠 𝐶𝑂 2 𝑝𝑒𝑟 𝑚𝐿= 𝑂𝐺−𝐹𝐺 × 1 𝑚𝑜𝑙 𝐶𝑂 2 44 𝑔
𝑔 𝐶𝑂 2 1𝑚𝐿 = 𝑂𝐺−𝐹𝐺
𝑚𝑜𝑙𝑒𝑠 𝐶𝑂 2 𝑝𝑒𝑟 𝑚𝐿= 𝑂𝐺−𝐹𝐺 × 1 𝑚𝑜𝑙 𝐶𝑂 𝑔
𝑚𝑜𝑙𝑒𝑠 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑝𝑒𝑟 𝑚𝐿= 𝑚𝑜𝑙𝑒𝑠 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑚𝑜𝑙𝑒𝑠 𝐶𝑂 2 × 𝑚𝑜𝑙𝑒𝑠 𝐶𝑂 2 𝑝𝑒𝑟 𝑚𝐿
𝑚𝑜𝑙𝑒𝑠 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑝𝑒𝑟 𝑚𝐿= 1 𝑚𝑜𝑙𝑒 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 1 𝑚𝑜𝑙𝑒 𝐶𝑂 2 × 𝑂𝐺−𝐹𝐺 × 1 𝑚𝑜𝑙 𝐶𝑂 𝑔
𝑔 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑝𝑒𝑟 𝑚𝐿= 𝑚𝑜𝑙𝑒𝑠 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑝𝑒𝑟 𝑚𝐿 × 46 𝑔 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑚𝑜𝑙
𝑔 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑝𝑒𝑟 𝑚𝐿= 1 𝑚𝑜𝑙𝑒 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 1 𝑚𝑜𝑙𝑒 𝐶𝑂 2 × 𝑂𝐺−𝐹𝐺 × 1 𝑚𝑜𝑙 𝐶𝑂 𝑔 × 46 𝑔 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑚𝑜𝑙
𝑣𝑜𝑙𝑢𝑚𝑒 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑝𝑒𝑟 𝑚𝐿= 𝑔 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑝𝑒𝑟 𝑚𝐿 𝑑𝑒𝑛𝑠𝑖𝑡𝑦 𝑒𝑡ℎ𝑎𝑛𝑜𝑙
𝑣𝑜𝑙𝑢𝑚𝑒 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑝𝑒𝑟 𝑚𝐿= 1 𝑚𝑜𝑙𝑒 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 1 𝑚𝑜𝑙𝑒 𝐶𝑂 2 × 𝑂𝐺−𝐹𝐺 × 1 𝑚𝑜𝑙 𝐶𝑂 𝑔 × 46 𝑔 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑚𝑜𝑙 × 1 𝑚𝐿 𝑔 𝑒𝑡ℎ𝑎𝑛𝑜𝑙
% 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑏𝑦 𝑣𝑜𝑙𝑢𝑚𝑒=𝑣𝑜𝑙𝑢𝑚𝑒 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑝𝑒𝑟 𝑚𝑙 × 100%
% 𝑒𝑡ℎ𝑎𝑛𝑜𝑙 𝑏𝑦 𝑣𝑜𝑙𝑢𝑚𝑒= 𝑂𝐺−𝐹𝐺 × 𝑚𝐿 𝑔

6. 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)

7. Beer Consumption Country L/person Australia 132 Germany 100 Austria
Ireland
Canada 90
Czech Republic
Estonia 91
Lithuania 86
Poland 84
Venezuela 83
Finland
Slovenia
United States 78
Belgium
Croatia
Romania 77
Panama 75
Netherlands 74
United Kingdom

8. Destructions Boil water then turn off bunsen Sterilize fermentor/lock
add g malt
Destructions
Sterilize fermentor/lock
500 mL deionized water
in 600 mL beaker
Take 15 ml in a beaker let it cool and Pipette 5 mL wort into a weighed small beaker get density
Simmer mins CAREFUL
Add 15 – 30 g Dextrose
And reheat carefully
Add 0.1 – 0.2 g hops
And simmer for 30 mins
(top up volume with H2O when necessary) – then add 0.1 g hops and boil 5 mins uncovered
Cool wort in ice bath
At 30oC add pinch yeast
Wait 2 weeks
Warm up the fermentor
(prevent thermal shock)