Commercial Production Commercial Production of Beerof Beer

Essential Ingredients of BeerEssential Ingredients of Beer

Malted BarleyMalted Barley HopsHops YeastYeast WaterWater Not required, but frequently found Not required, but frequently found

ingredientingredient Starch adjuncts Starch adjuncts

• Corn and rice starchesCorn and rice starches

Making Beer:Making Beer:a three step processa three step process

MaltingMaltingBrewingBrewingFermentationFermentation

MaltingMalting

Takes place in malt housesTakes place in malt houses Occasionally in a brewery (Coors)Occasionally in a brewery (Coors)

Controlled germination of barleyControlled germination of barley Moisture Moisture TemperatureTemperature Carbon dioxideCarbon dioxide

GoalGoal Produce enzymes useful for brewingProduce enzymes useful for brewing

• AmylasesAmylases• proteasesproteases

MaltingMalting Soaking the grainSoaking the grain Allow for controlled Allow for controlled

germinationgermination Maximum enzyme Maximum enzyme

productionproduction Minimum enzymatic Minimum enzymatic

activity and plant growthactivity and plant growth Kiln dryingKiln drying

Stop germination Stop germination Stabilize malted barleyStabilize malted barley Impart color and flavorImpart color and flavor

• Light malt, dark malt, Light malt, dark malt, amber malt, black patent amber malt, black patent maltmalt

BrewingBrewing

Functions:Functions: Enzymatic conversion of starch to maltose, Enzymatic conversion of starch to maltose,

proteins to amino acidsproteins to amino acids Extraction of hop flavors and aromatic Extraction of hop flavors and aromatic

compoundscompounds Sterilize maltose/aa/hop flavor solutionSterilize maltose/aa/hop flavor solution

BrewingBrewing

Milling of malted barleyMilling of malted barley Careful cracking of malted barleyCareful cracking of malted barley

• Shatter endospermShatter endosperm• Keep husk in large piecesKeep husk in large pieces

Adding waterAdding water Controlled temperature for enzymatic Controlled temperature for enzymatic

actionaction

Mash TunMash Tun

The mash tun is a vessel in which the milled malted barley is mixed with waterAnd the enzymes are allowed to degrade the starches and proteins intoSubstrates that the yeast can utilize during fermentation

MashMash

These photos show the milledMalted barley being mixed withWarm water. The enzymes Convert the starch to maltose and The proteins to amino acids creatingWhat is known as sweet wort.

Lautering (filtering)Lautering (filtering)The sweet wortIs separted from The spent barleyBy a filtration stepKnown as Lautering. The Barley husks serveAs the primaryFiltering material.Here, the remainingSpent grains areBeing removed fromThe sweet wortWith this screen.

Mash Tun with used MashMash Tun with used Mash

These are the spent malt that acted as a filtering bed for the sweet wort.

Scraping out the used mashScraping out the used mash

Used mash heading towards Used mash heading towards feedlotfeedlot

Sweet WortSweet Wort

KettleKettle

Sweet WortSweet Wort Bring to boilBring to boil

Add hopsAdd hops• Extract flavors Extract flavors

(bitter acids) and (bitter acids) and aromatic aromatic compoundscompounds

Sterilizes hopped Sterilizes hopped wortwort

Fermentation TanksFermentation Tanks

After the yeast is added to the hopped wort, fermentation of the maltose toEthanol occurs in these tanks.

Adding yeast to the fermenterAdding yeast to the fermenter

Blow-off hoses on fermentation tanksBlow-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 endsAre immersed in a tank of water, producing an air-lock and preventing Oxygen from entering the fermentation tanks.

Cleaning fermentation tanksCleaning fermentation tanksCleanliness is critical in producingQuality beer. Microbial contaminationCan result in off flavors and aromas.

Brewmaster Pat RingeBrewmaster Pat RingeThanks to Pat Ringe, Brewmaster at DiamondKnot Brewery in Mulkiteo, WAFor these pictures. Pat isA CWU Food Science and Nutrition graduate.