Beer lec

Beer  type of alcoholic beverage made by brewing and fermenting malted cereal grains  also called ALE

Samples of companies   SAN MIGUEL CORPORATION Asia Brewer

BEER MAKING PROCESS 1. MALTING  o  o  o STEEPING soaking the grains in water prior to germinating GERMINATING Soaked grains will be allowed to sprout KLINING Process of drying and roasting the grains 2. MILLING  Process of grinding the malted barley or grains 3. MASHING  Manipulation of temp. of a mixture of water & starch in order to convert starches to fermentable sugars 4.  SPARGING / LAUTERING Extraction of the fermentable liquid knows as WART from the mash 5. BOILING/BREWERING -boiling or sterilizing the wart - increases the concentration of sugar in the wart HOPS – added to extract bitterness, flavor and aroma 6.    FERMENTATION Yeast breakdown sugar into alcohol and carbon dioxide Wart becomes BEER A week to months

HISTORY 7
th

millennium BC  oldest human produced beverages written history of ANCIENT EGYPT AND MESOPTAMIA

3500-3100 BC  earliest known chemical evidence of beer

FERMENTATION  any substance containing carbohydrates like sugar or starch Industrial Revolution    it was mainly made sold on a domestic scale production was moved from home based or small scale production to industrial production with increase in the volume of production 19th century  domestic manufacture stopped

7th Century AD  produced and sold by European Monasteries HYDROMETERS & THERMOMETERS   made a great impact in brewing allowed more control of brewing process

TYPES OF FERMENTATION 1.TOP FERMENTATION - yeast residue float at the top of fermented beer after fermentation -higher or warm temp to produces ALE

PRESENT -brewing industry is a huge global business

2. BOTTOM/COLD FERMENTATION -yeast settle down at the bottom of fermentation tank - done in lower temperature - Common type of beer in Philippines 7.  8.  9. MATURATION Fermented beer will be allowed to rest mellow its taste FILTRATION / CLARIFYING Process of removing the sediments that has developed during fermentation PACKAGING / BOTTLING / CANNING -placed in final container 10. PASTUERIZATION  Process of heating the beer in order to prolong the shell life BEER INGRIDIENTS 1.  2.  3.  4.  5. WATER 90% CEREAL GRAINS / MALTED BARLEY Wheat,rye, oatmeal, starch HOPS Flowers of the hop vines YEAST Microorganism that is responsible for fermentation in beer SECONDARY STARCH SOURCE: ADJUNCTS a) o b) o c) o d) o e) Corn Production of American style light lagers (MALT LIQOUR) Wheat Used in German and American wheat beers Rice Pale Lagers Oats Oatmeal stouts Rye BEER TYPES ALE    7. 6.

o

Produced Roggenbiers from German and america

FLAVORINGS a) b) SUGAR / HONEY HERBS AND SPICES

CLARIFYING AGENTS a) b) c) d) e) ISINGLASS FININGS KAPPA CARRAGEENAN IRISH MASS POLYCLAR GELATIN

Brewed using top fermenting Flavorful beer with Slightly flowery / fruity aroma Sweeter / fuller body

BARLEY WINE    Strong ale Originated in England Alcohol strength 8-12%

BELGAIN ALE a) b) c) d) e) f) g) ABBEY AMBER BLONDE TRIPEL DUBBEL TRAPPIST FLEMISH RED / FLANDERS RED ALE BROWN ALE  Beer made with a dark or brown malt

PALE ALE   Ale yeast and predominantly pale malts

DARK ALE -dark roasted barley malts   PORTER – dark ale with lighter flavor STOUT – dark beer made using roasted malts or roast barley TYPES OF STOUT        CHOCOLATE STOUT COFFEE STOUT DRY OR IRISH STOUT IMPERIAL STOUT MILK STOUT OATMEAL STOUT OYSTER STOUT

TYPES OF WHEAT BEER       BERLINER WEISS DUNKEL WHEAT BEER HEFEWEIZEN KRISTALLWEIZEN WEIZENBOCK WHITE BEER

OLD ALE Stock ale / keeping ale English beer with a high specific gravity aged for at least a year 4-12% ALCOHOL VOLUME

BEER TYPES: LAGERS LAGER BEER BOTTOM FERMENTED LAGERS Most consumed type of beer in the world Originated from central Europe “Lagern” to store GABRIEL SEDLMAYR – pioneered the modern methods of producing beer o Perfected dark brown lagers ANTON DREHER – brewing lager with amber red color TYPES OF LAGER BEER IN PHILIPPINES      PILSNER – quenching type of beer LIGHT – less calories and flavor PREMIUM – high alcohol DRY – less flavor BOCK / DARK – with caramel coloring and flavoring TYPES OF BOCK     MAILBOCK / HELLERS BOCK – 6.3-7.4% DOPPELBOCK / DOUBLE BOCK – 6-10% EISBOCK – 9-14% WELZENBOCK –

KOLSCH   Local beer brewed in cologne, germany Clear beer with a bright yellow hue

MILD ALE   Low gravity, malty beer originated in UK Dark coloured with alcohol of 3-6%

PALE ALE  Ale with lighter color and flavor using light or unroasted malt TYPES OF PALE ALE       ALTBIER AMERICAN ENGLISH BITTER I.P.A / INDIA PALE ALE SIASON SCOTCH ALE

WHEAT BEER  Brewed with significant proportion of wheat

DUNKEL /DUNKLES -german beer - Meaning dark -color amber – dark reddish brown - smooth and malty flavor MARZEN / MAERZEN Traditional pale lager Stronger beer

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Very distinctive style of beer Only in Pajottenland region Cultivated strains of brewer’s yeast

SERVING BEERS SERVING LAGERS Keep for 6 months a year or more

SERVING AND POURING TIPS  RINSE THE GLASS WITH COLD WATER BEFORE POURING THE BEER TO MAKE THE HEAD LAST LONGER  TIP THE GLASS AND POUR THE BEER ONTO THE SIDE UNTIL THE GLASS IS 2/3 FULL  HOLD THE GLASS STRAIGHT UP AND GRADUALLY MOTE THE BOTTLE AWAY TO FORM A HEAD OF FOAM ABOUT TWO FINGERS DEEP  USE A KNIFE OR SPATULA TO BURST THE BIGGEST BUBBLES SO THE HEAD OF FOAM LAST LONGER SERVE ALES Strong / extra strong Kept several years

PALE LAGER Very pale to golden colored beer with a well attenuated body and noble hop bitterness TYPES OF PALE LAGER      DORTMUNDER DRY LAGER HELLES PILSNER SPEZIAL

SCHWARZBIER / BLACK BEER GERMAN dark beer with an opaque Black color and full chocolaty or coffee flavor 4.8-5% alcohol volume

SERVING AND POURING TIPS  POUR IMMEDIATELY INTO A DRY GLASS. YOU DON’T ALWAYS HAVE TO RINSE THE GLASS – IT DEPENDS ON THE TYPE OF BEER AND THE CONSISTENCY OF THE FOAM  TILT THE GLASS WHILE POURING THEN HOLD IT STRAIGHT UP UNTIL THE HEAD OF FOAM IS JUST THE WAY YOU LIKE IT   LEAVE A LITTLE BEER IN THE BOTTLE SO YOU DON’T POUR OUT THE DREGS WHITE BEERS AND MORE ACID BEERS SHOULD BE SERVED VERY COLD WHILE STRONG OR EXTRA STRONG BEERS

VIENNA LAGER Reddish brown or copper coloured beer Medium body and slight sweetness ANTON DREHER –brewer

KELLER ZWICKELBIER Unfiltered beer Not clarified or pasteurized Originated at germany

Beer types: LAMBIC

THAT UNDERGO SECONDARY FERMENTATION AFTER BOTTLING MAY BE SERVED AT A HIGHER TEMPERATURE DROUGHT AND KEG Most common method of dispensing in a bars around the world Metal keg – pressurized with carbon dioxide gas which drives the beer to the dispensing tap or faucet BODDINGTONS – smooth bitters stouts is served with a nitrogen/ carbon dioxide mixture Drought – means canned/bottled beers

LIGHT CHILLED 9C/48F DARK LAGERS/ALTBIER/GERMAN WHEAT BEERS CELLAR TEMPERATURE 13C/55F REGULAR BRITISH ALE/STOUT MOST BELGIAN SPECIALTIES ROOM TEMPERATURE 15.5C / 60F STRONG DARK ALE / BARLEY WINE

BEER VESSELS      GLAS BEER STEIN MUG PEWTER TANKARD BEER BOTTLE CAN

BOTTLES Most beer are cleared of yeast by filtering when bottled CANS Protect beer from light Have a seal less prone to leaking over time than bottle KANNENBEER (1900) Advertisement for selling beer in a sealed stone jugs SERVING TEMPERATURE WELL CHILLED 7C/45F LIGHT BEERS/PALE LAGERS

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BEER HEAD/FOAM HEAD – foam on top of the beer INTERNATIONAL CONSUMPTION    BEER IS CONSIDERED TO BE A SOCIAL LUBRICANT IN MANY SOCIETIES BEER IS CONSUMED IN COUNTRIES ALL OVER THE WORLD THERE ARE BREWERIES IN THE MIDDLE EASTERN COUNTRIES SUCH AS IRAQ AND SYRIA AS WELL AS AFRICAN COUNTRIES AND REMOTE COUNTRIES SUCH AS MONGOLIA  SALES OF BEER ARE FOUR TIMES AS MUCH AS WINE THE SECOND MOST POPULAR ALCOHOLIC BEVERAGE ALCOHOL STRENGTH RANGE 3-30% VOLUME

CHILLED 8C/47F WHEAT BEERS

TAFELBIER – TABLE BEER 1-4% VOLUME

BEER PROBLEMS UNDESIRABLE SMELL OF BEER        RUBBER CABBAGE / COOKED VEGETABLE MEDICINAL AROMAS CIDER VINEGAR SOUR MILK BURNED BUTTER

UNDESIRABLE APPEARANCE OF BEER     TOO MUCH FOAM / WILD BEER Lack of coldness LESS FOAM / FLAT BEER Too cold CLOUDY BEER Dirty oily beer STALE BEER Past/ expired beer