1. Food and Beverage Service
R. Singaravelavan

2. PART IV
30.Beer

3. 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

4. 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

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

6. 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.

7. 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.

8. 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

9. 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

10. 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 –1.2%
Standard –4%
Premium –6%
Strong –8%
Super –11%

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.

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

13. 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.

14. 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).