1. Commercial Production of Beer

2. Essential Ingredients of Beer  Malted Barley  Hops  Yeast  Water  Not required, but frequently found ingredient Starch adjuncts Starch adjuncts Corn and rice starchesCorn and rice starches

3. Making Beer: a three step process  Malting  Brewing  Fermentation

4. Malting  Takes place in malt houses Occasionally in a brewery (Coors) Occasionally in a brewery (Coors)  Controlled germination of barley Moisture Moisture Temperature Temperature Carbon dioxide Carbon dioxide  Goal Produce enzymes useful for brewing Produce enzymes useful for brewing AmylasesAmylases proteasesproteases

5. Malting  Soaking the grain  Allow for controlled germination Maximum enzyme production Maximum enzyme production Minimum enzymatic activity and plant growth Minimum enzymatic activity and plant growth  Kiln drying Stop germination Stop germination Stabilize malted barley Stabilize malted barley Impart color and flavor Impart color and flavor Light malt, dark malt, amber malt, black patent maltLight malt, dark malt, amber malt, black patent malt

6. Brewing  Functions: Enzymatic conversion of starch to maltose, proteins to amino acids Enzymatic conversion of starch to maltose, proteins to amino acids Extraction of hop flavors and aromatic compounds Extraction of hop flavors and aromatic compounds Sterilize maltose/aa/hop flavor solution Sterilize maltose/aa/hop flavor solution

7. Brewing  Milling of malted barley Careful cracking of malted barley Careful cracking of malted barley Shatter endospermShatter endosperm Keep husk in large piecesKeep husk in large pieces  Adding water  Controlled temperature for enzymatic action

8. Mash Tun The mash tun is a vessel in which the milled malted barley is mixed with water And the enzymes are allowed to degrade the starches and proteins into Substrates that the yeast can utilize during fermentation

9. Mash These photos show the milled Malted barley being mixed with Warm water. The enzymes Convert the starch to maltose and The proteins to amino acids creating What is known as sweet wort.

10. Lautering (filtering) The sweet wort Is separted from The spent barley By a filtration step Known as Lautering. The Barley husks serve As the primary Filtering material. Here, the remaining Spent grains are Being removed from The sweet wort With this screen.

11. Mash Tun with used Mash These are the spent malt that acted as a filtering bed for the sweet wort.

12. Scraping out the used mash

13. Used mash heading towards feedlot

14. Sweet Wort

15. Kettle  Sweet Wort  Bring to boil Add hops Add hops Extract flavors (bitter acids) and aromatic compoundsExtract flavors (bitter acids) and aromatic compounds Sterilizes hopped wort Sterilizes hopped wort

16. Fermentation Tanks After the yeast is added to the hopped wort, fermentation of the maltose to Ethanol occurs in these tanks.

17. Adding yeast to the fermenter

18. Blow-off hoses on fermentation tanks Fermentation produces both ethanol and carbon dioxide. The carbon Dioxide is allowed to vent out through these blow-off hoses whose ends Are immersed in a tank of water, producing an air-lock and preventing Oxygen from entering the fermentation tanks.

19. Cleaning fermentation tanks Cleanliness is critical in producing Quality beer. Microbial contamination Can result in off flavors and aromas.

20. Brewmaster Pat Ringe Thanks to Pat Ringe, Brewmaster at Diamond Knot Brewery in Mulkiteo, WA For these pictures. Pat is A CWU Food Science and Nutrition graduate.