BeerBeer & types of Beers at

The Café

Table of Contents • What is Beer• Facts • Ingredients• Manufacturing of beer /Brewing• Beers Served at The Café

What is Beer???Beer is an alcoholic beverage

produced by starch and fermentation of Sugar. Starch comes from malted Barley or malted Wheat to make beer.

Facts• Beer is the world's most widely consumed

alcoholic beverage, and the third-most popular drink, after water and tea.

• Strength of beer is usually around 4% to 6% abv. (Alcohol by volume)

• Beer forms part of the culture and is associated with social traditions such as beer festivals, pub crawling and pub games.

• The process of making beer is called Brewing & the company that makes beer is called a Brewery.

Basic Ingredients of Beer Water Regions have water with different

mineral components, thus giving different tastes in Beer.

Starch source main Barley

Starch source in a beer provides the fermentable material and is a key determinant of the strength and flavor of the beer.

Hops The flower of the hop vine is used as a flavoring and preservative agent in beers which gives the bitterness. The flowers themselves are called "hops".

Yeast Yeast is the microorganism that ferments beer. Yeast metabolizes the sugars extracted from grains, which produces alcohol and carbon dioxide.

Brewing Beer

MaltingMalting is the process where barley grain is made ready for brewing. Malting is broken down into three steps in order to release the starches in the barley.

• Steeping - the grain is added to a vat with water and allowed to soak for approximately 40 hours.

• Germination - the grain is spread out on the floor of the germination room for around 5 days.

• Kilning when the malt goes through a very high temperature drying in a kiln; with gradual temperature increase over several hours.

The grains are now termed malt, and they will be milled or crushed to break apart the kernels which contains the majority of the carbohydrates and sugars; this makes it easier to extract the sugars during mashing.

MashingMashing is the process of combining a mix of milled grain & water and heating the mixture in a vessel called a "mash tun“ which defines the act of brewing, such as with making tea. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. Mashing usually takes 1 to 2 hours, during this time the various temperature activate different enzymes depending upon the type of malt being used, its modification level, and the intention of the brewer.

LauteringLautering is the separation of the wort (the liquid containing the sugar extracted during mashing) from the grains. It is done in a mash tun. Most separation have two stages: wort run-off during which the extract is separated in an undiluted state from the grains, and sparging, in which extract which remains with the grains is rinsed off with hot water. The lauter tun is a tank with holes in the bottom to hold back the large bits of grist. The bed of grist that settles on it is the actual filter. Some lauter tuns have rotating knives to cut into the bed of grist to maintain good flow.

BoilingAfter mashing, the beer wort is boiled with hops in a large tank known as a "copper" or brew kettle. The boiling process is where chemical reactions take place including sterilization of the wort to remove unwanted bacteria, releasing of hop flavors, bitterness. The boil on average lasts between 45 and 90 minutes, depending on its intensity, the hop addition schedule, and volume of water the brewer expects to evaporate.

WhirlpoolAt the end of the boil, solid particles in the hopped wort are separated out, usually in a vessel called a "whirlpool" or "settling tank”. Whirlpool systems vary, smaller breweries tend to use a brew kettle, larger breweries use a separate tank, and design as well will differ.

HopbackA hopback is a additional chamber that acts as a filter by using whole hops to clear debris from the unfermented wort as the whirlpool does, and also to increase hop aroma in the finished beer. Hops are added to the chamber, the hot wort from the kettle is run through it and then immediately cooled in the wort chiller before entering the fermentation chamber. Because it is a sealed chamber it facilitates maximum retention of hop aroma that would normally be driven off. The hopback has mainly been substituted in modern breweries by the whirlpool.

FermentationFermentation takes place in fermentation vessels. After the wort is cooled, yeast is added to it and it begins to ferment. During this stage sugars from the malt are converted into alcohol and carbon dioxide, and the product can be called beer for the first time. Fermentation may take place in open or closed vessels. Fermentation are of two types.

Types of fermenting• Top-fermented beers: A top-fermenting yeast

clumps and rises to the surface, they generally form a foam on the surface of the fermenting beer typically between 15 and 24 °C. At these temperatures, yeast produces significant amounts of flavour and aroma products, and the result is often a beer with slightly "fruity" compounds. Warm-fermented beers are ready to drink within three weeks after the beginning of fermentation. Eg. Pale Ale, Stout, Wheat beers.

Cool bottom-fermenting yeast typically undergoes fermentation at 7–12 °C , then is given a long secondary fermentation at 0–4 °C. During the secondary stage, the beer clears and mellows resulting in a "cleaner"-tasting beer. Eg. Lager beers.

Lagers represent the vast majority of beers produced today. Some lagers are marketed as Pilsner.

ConditioningAfter fermentation, beer is conditioned, matured or aged, which can take from 2 to 4 weeks, several months, or several years, depending on the brewer's intention for the beer. The beer is usually transferred into a second container, so that it is no longer exposed to the dead yeast and other debris that have settled to the bottom of the primary fermenter. This prevents the formation of unwanted flavors.

PackagingThe beer is filtered to stabilize the flavour, and gives beer its polished shine and brilliance. Packaging is putting the beer into the containers in which it will leave the brewery, this means putting the beer into bottles, aluminum cans and kegs/casks.

Beers at The Cafe

Stella Artois formally called Stella, is a pilsner beer of between 4.8 ABV. Stella is originally brewed in Belgium since 1926, although it is also brewed in other locations.Bit burger is a large German brewery founded in 1817. Bit burger ranks No. 3 among Germany's best selling breweries. Bit burger is a 4.8% ABV Pilsner.Asahi is a leading brewery based in Tokyo, Japan. Asahi was founded in Osaka in 1889. Asahi is a 5.0% ABV dry beer.

Budweiser is an American pale lager introduced in 1876. It has grown to become one of the highest selling beers in the United States. Budweiser is 4.2% ABV.Corona Extra is a pale lager produced in Mexico in 1925 for domestic distribution and export to all other countries besides the United States. Corona Extra is 4.4% ABV.Heineken Beer is a pale lager beer with 5% ABV produced by the Dutch brewing company. Heineken is well known for its signature green bottle and red star. Heineken was founded in Amsterdam in 1864.

Questions ???