Commercial Production

of Beer
BY
-
ABIR GUJRAL
 Essential Ingredients of Beer
 Malted Barley
 Hops
 Yeast
 Water
 Notrequired, but frequently found
ingredient
 Starch adjuncts
• Corn and rice starches
 Making Beer:
a three step process

Malting
Brewing
Fermentation
 Malting
 Takes place in malt houses
 Occasionally in a brewery (Coors)
 Controlled germination of barley
 Moisture
 Temperature
 Carbon dioxide
 Goal
 Produce enzymes useful for brewing
• Amylases
• proteases
 Malting
 Soaking the grain
 Allow for controlled
germination
 Maximum enzyme
production
 Minimum enzymatic
activity and plant growth
 Kiln drying
 Stop germination
 Stabilize malted barley
 Impart color and flavor
• Light malt, dark malt,
amber malt, black patent
malt
 Brewing
 Functions:
 Enzymatic conversion of starch to maltose,
proteins to amino acids
 Extraction of hop flavors and aromatic
compounds
 Sterilize maltose/aa/hop flavor solution
 Brewing
 Milling of malted barley
 Careful cracking of malted barley
• Shatter endosperm
• Keep husk in large pieces
 Adding water
 Controlled temperature for enzymatic
action
 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
 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.
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.
 Mash Tun with used Mash

These are the spent malt that acted as a filtering bed for the sweet wort.
Scraping out the used mash
Used mash heading towards
feedlot
Sweet Wort
Kettle
 Sweet Wort
 Bring to boil
 Add hops
• Extract flavors
(bitter acids) and
aromatic
compounds
 Sterilizes hopped
wort
 Fermentation Tanks

After the yeast is added to the hopped wort, fermentation of the maltose to
Ethanol occurs in these tanks.
Adding yeast to the fermenter
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.
Cleaning fermentation tanks
Cleanliness is critical in producing
Quality beer. Microbial contamination
Can result in off flavors and aromas.
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.