How beer is made ?
Beer is one of the most ancient and popular drinks consumed worldwide right after water and tea.
Beer can be classified as lager and ale.
Lagers are prepared by bottom-fermenting yeasts (Saccharomyces carlsbergensis), that work at colder temperatures. Lagers have crips taste and are yellow in color.
Ales are prepared by the top-fermenting yeast (Saccharomyces cerevisiae), which works in warmer temperatures. Ales have richer and highly flavored and have a pale color.
Today we will discuss the process of beer making:
Starting with raw materials-
The brewing of beer is divided into the following steps:
- Malting
- Mashing
- Boiling the wort with hops
- Fermentation
- Aging /maturing
- Finishing
MALTING
- Barley grains are steep in water at 10- 15.7 degrees celsius.
- Then, germinated at 16 to 21degree celsius for 5-7 days
- Klin dried, to immediately stop the further germination
- Crushed before use
* sprouts/ germ is removed
** Malt is the source of amylases and proteinases
MASHING
The purpose of mashing is to alleviate the solubility of valuable portions of malt and malt adjuncts.
- Ground malt is mixed with water at 38 to 50 degrees celsius.
- Then, cooked, boiled, and steamed malt adjuncts at a temperature of 100 degrees are mixed with ground malt.
- This brings the temperature of cereal malt mash to 65 to 70 degrees ( Here, saccharification takes place; production of sugars from starch)
- Now, again the temperature is raised above 75 degrees, to inactivate the enzymes
- Insoluble materials settle down at the bottom, filtration is done and the mixture emerges as WORT
BOILING THE WORT WITH HOPS
- Wort is taken and added with hops
- Boiled for 2.5 hours, filtration is done to remove wort residues and precipitated protein
- FINAL WORT is ready for fermentation
FERMENTATION
A special beer yeast for bottom fermentation is used, a strain of Saccharomyces carlsbergenesis
- Cooled wort, temperature could vary from 3.3 to 14 degrees.
- Fermentation is carried out for about 8 to 10 days
Q What actually happens during the process of fermentation?
- Wort(Sugar) is converted to alcohol, carbon dioxide, glycerol, and acetic acid
- Protein the wort yield little amount of higher alcohols, acids, organic acids, and alcohol combine to form aromatic esters
- Foaming first increases and eventually decreases with the passing time
- At last, yeast flocculate at the top or settle down
AGING AND MATURING
- Young green beer is stored in vats at zero degrees for several weeks or months
Q What happens while maturing?
- precipitation of proteins, yeast, resins, and other desirable substances takes place
- Beer becomes more clear and mellowed
- Esters and other compounds are formed that add flavors and aroma
- Body of the beer changes from harsh to smooth
FINISHING
After aging, 0.45- 0.52 % carbon dioxide is added to lager beer to make carbonated beer.
The alcohol content should be 3.8 % by weight.
Beer is pasteurized (60-61 degrees) or membrane filtered and then packed into cans and bottles.
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