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

2. Ingredients Water Malted Grains Hops Yeast

3. Malted Grains Grains are allowed to germinate before being dried Used for enzyme production Malted Barley:

4. Hops Female flower cones of Humulus Lupulus plant Flavouring and stability agent Cultivated since 736 a.d

5. Yeast The yeast species Saccharomyces cereviciae has been used in fermenting alcoholic beverages for thousands of years Converting sugars to alcohol

6. The Process Beer Production is split into 7 Sections: Mashing Lautering Boiling Fermenting Conditioning Filtering Packaging

7. The process : Mashing Water + Malted Grains Enzymes change Starch to sugars such as Maltose Different Temperature levels activate different enzymes Starch (C6H12O6)n => Maltose (C12H22O11)

8. The Process: Lautering Separation of extracts won during mashing from spent grain to create “ Wort” Mashout Recirculation Sparging Equipment used : Lauter Tun Mash Filter

9. The Process: Boiling Ensures Sterility Hops added at this stage Vapours of the boil affect flavours, e.g Dimethyl Sulphide Dimethyl Sulphide: (CH3)2S

10. The Process: Fermenting Yeast added to the compound Sugars produced during mashing converted to Alcohol and Carbon Dioxide Maltose(C12H22O11) => Ethanol (CH3CH2OH)+ Carbon Dioxide (CO2)

11. The Process: Conditioning Yeast begins settling at the bottom of the tank Beer is cooled to O degrees Celsius Phenolic compounds become insoluble in the beer Sulphur also reduced by extended cooling

12. The Process: Filtering Stabilises the beers flavour by removing particulates Divided into Rough, Fine and Sterile

13. The Process: Packaging Bottle or cask? Bottle Fermentation Cask Conditioning

14. Scottish Beer

15. Scottish Beer: Timeline 5000 years 1509 - Aberdeen had 150 brewers 1598 - Edinburgh Society of Brewers 1707 - Acts of union 18 th Century – scottish brewers rival the biggest in the world 1821 – IPA 1920 – Strong ales 1970 – Cask ale revival

16. Scottish Beer: The Terminology Scottish beers today still use a method of description from the early 19 th century known as “The shilling Categories” /- is pronounced “shilling” Light (60/-) was under 3.5% abv Heavy (70/-) was between 3.5% and 4.0% abv Export (80/-) was between 4.0% and 5.5% abv Wee heavy (90/-) was over 6.0% abv

17. Scottish Beer: The Breweries “Wellpark Brewery” Oldest existing brewery in Scotland – 1740 Makers of most popular pale lager in Scotland - which won highest award a Chicago world fair in 1893 Football Sponsorship The beers: Tennent's Special Tennent's Velvet Tennent’s Lager Sweetheart Stout Versa

18. Scottish Beer: The Breweries “Caledonian Brewery” Founded in 1869 – only survivor of 40 from 18 th century Brews traditional Cask – Conditioned ales The Beers: Deuchars IPA Deuchars 80/- Golden Promise XPA

19. Scottish Beers: The Breweries “The Fountain Brewery” Founded in 1856 By 1900 was exporting to countries all over the world 1960 merged with newcastle breweries to become “Scottish + Newcastle” The Beers: McEwan’s 60,70,80 /- McEwan’s Lager McEwan’s Export McEwan’s IPA McEwan’s Champion

20. The Result? – Impaired Judgement + 10 Scottish BeersSober

21. Drink Responsibly! Comments or questions?