Introduction to Fermented beverages

BEER

2.1 Introductions
2.2 Ingredients used in Beer making
2.3 Beer Production
2.4 Types of Beer
2.5 Brands – Indian and International
2.6 Other fermented and brewed beverages – Sake, Cider, Mead, Perry

2.1 Definition & Introduction
Beer is an alcoholic beverage produced through the fermentation of sugars suspended in an aqueous medium, and which is not distilled after fermentation. The unfermented sugar solution, called wort, is obtained from steeping, or "mashing," malted grains, usually barley. Alcoholic beverages made from the fermentation of sugars derived from non-grain sources — fruit juices or honey, for example — are generally not called "beer," despite being produced by the same yeast-based biochemical reaction.

The process of beer production is called brewing. Because the ingredients used to make beer differ from place to place, beer characteristics such as taste and color vary widely, and consequently its style or classification.

Beer is very old drink, known to man since time immemorial. Beer is a national alcoholic drink of a Great Britain. Although the basic traditional method of brewing of beer is still being used, now whole production process is controlled by programmed equipments so that each phase is carried out at the exact time required and can be corrected if necessary. By this centralized control, consistency of brew from batch to batch is far better. Beer is a fermented grain beverage. It derives its alcohol content from conversion of malt by yeast.

2.2 Ingredients Used in Beer Making
The main ingredients of beer are water, malted barley, hops and yeast. Other ingredients, such as flavouring or sources of sugar, are called adjuncts and are commonly used; common adjuncts are corn and rice. These starches convert in the mashing process to easily fermentable sugars that serve to increase the alcohol content of beer while adding little body or flavor. Major American breweries use relatively high percentages of adjuncts in order to produce very light-bodied beer at 4-5% alcohol by volume.

• Water
Because beer is composed mainly of water, the source of the water and its characteristics have an important effect on the character of the beer, beer contains 90% of water. Many beer styles were influenced or even determined by the characteristics of the water in the region. Although the effect of, and interactions between, various dissolved minerals in brewing water is complex, as a general rule, hard water is more suited to dark styles such as stouts or porters, while very soft water is more suited for brewing light-colored beers, such as pilsners.

• Malt
Among malts, barley malt is the most widely used owing to its high amylase content, a digestive enzyme which facilitates the breakdown of the starch into sugars. However, depending on what can be cultivated locally, other malted and unmalted grains are also commonly used, including wheat, rice, oats, and rye, and less frequently, maize and sorghum.

Malt is formed from grain by soaking it in water, allowing it to start to germinate, and then drying the germinated grain in a kiln. Malting the grain produces the enzymes that will eventually convert the starches in the grain into fermentable sugars.

Different roasting times and temperatures are used to produce different colors of malt from the same grain. Darker malts will produce darker beers. In most cases, two or more types of malt are combined when making modern beers.

• Hops
Hops have commonly been used as a bittering agent in beer since the seventeenth century. Hops contain several characteristics very favorable to beer: (a) hops contribute a bitterness that balances the sweetness of the malt, (b) hops also contribute aromas which range from flowery to citrus to herbal, (c) hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms and (d) the use of hops aids in "head retention", the length of time that foamy head created by the beer's carbonation agent will last. The bitterness of commercially-brewed beers is measured on the International Bitterness Units scale. While hops plants are grown by farmers all around the world in many different varieties, there is no major commercial use for hops other than in beer.

• Yeast
Yeast is a microorganism that is responsible for fermentation. A specific strain of yeast is chosen depending on which type of beer is being produced, the two main strains being ale yeast (Saccharomyces cerevisiae) and lager yeast (Saccharomyces uvarum), with many other variations available depending on the style of beer being brewed. Yeast will metabolise the sugars extracted from the grains, and produce alcohol and carbon dioxide as a result. Before yeast's functions were understood, all fermentations were conducted using wild yeast; although a few styles such as lambics still rely on this ancient method, most modern fermentations are conducted using pure yeast cultures. On average, beer's alcohol content is between 4% and 6% alcohol by volume, although it can be as low as 2% and as high as 14% under ordinary circumstances and several brewers claim to make beers that are upwards of 20%.

• Clarifying agent
Some brewers add one or more clarifying agents to beer that are not required to be published as ingredients. Common examples of these include Isinglass finings, obtained from swimbladders of fish; kappa carrageenan, derived from seaweed; Irish moss, a type of red alga; and gelatin. Since these ingredients may be derived from animals, those concerned with the use or consumption of animal products should obtain specific details of the filtration process from the brewer.

2.3 Beer Production
2.3.1.Steps of Beer making

WHOLESOME BARLEY
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STEEPED IN WATER
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WHICH IS THEN DRIED
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IN THE BREW HOUSE THE MALT IS CRUSHED
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MIXED WITH WATER AND HEATED GRADUALY
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IN THE THUB SPENT GRAINS ARE SEPARATED OUT
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THE CLARIFIED LIQUID WORT IS BOILED IN THE BREW KETTLE WITH HOP
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THE WORT IS COOLED
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BROUT TO FERMENTING VATS, WHERE PURE YEAST IS ADDED
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THE BEER IS FERMENTED
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STORED
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MATURED
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PURE SPARKLING BEER IS FINISHED & DRAWN TO TAP (KEG)
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BOTTLED
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CAPPING
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LABELLING
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SELLING

The basic steps in beer production are

Malting
Mashing
Brewing
Fermentation
Pasteurization
Carbonation
Packaging

1. MALTING

Except for brew made from wheat, all malts are barley malt. Most brewers are buy their malt in dried or roasted form. The first step is cleaning and steeping the barley in warm water to encourage germination or sprouting. The sprouting is necessary to produce malt enzymes.

2. MASHING –

The first phase of brewing, in which the malted grains are crushed and soaked in warm water in order to create a malt extract. The mash is held at constant temperature long enough for enzymes to convert starches into fermentable sugars.

3. BREWING –

Its relatively simple process. The wort is placed in huge copper or stainless steel brew kettle, and hopes are added to the liquid, a process called hopping. the mixture is then boiled to sterilize the wort extract the flavour of of the hope sp essential to the taste of beer. The hope are drained off and wort is cooled – for ales 10 º C– 21º C and lager beer 3 º C – 9º C

4. FERMENTATION
The cooled wort is transferred to a fermenting vessel and the yeast is “pitched” into it. Within hours it becomes active and fermentation normally lasts up to a week. In the case of top fermenting yeasts the first three or four days can take place in an open container.

After the end of fermentation, a common practice is to add a small amount of hops to the brew. In this way some of the flavors which were destroyed at the boiling stage, are now reintroduced.

5. PASTEURIZATION
Canned or bottle brew must go under pasteurization exposing them to 60 º C- 65.5 º C heat in order to kill bacteria which cause spoiling before they packed.

Draft beer is not pasteurized. It is thus perishable and must be stored at temp. between 2º C – 6 º C.

6. CARBONATION
the addition of carbon dioxide gas to malt beverage is responsible for their spritzy, zestful character and the rich, fine collar/head of foam on the top of a glass. Some brewer carbonate their beer before packaging by pumping the gas under pressure into the beer.

The brewer has a few options to increase carbon dioxide levels. The most common approach by large-scale brewers is force carbonation, via the direct addition of CO2 gas to the keg or bottle. Smaller-scale or more classicly-minded brewers will add extra ("priming") sugar or a small amount of newly fermenting wort ("kräusen") to the final vessel, resulting in a short re-fermentation known as "cask-" or "bottle conditioning".

7. PACKAGING

Beer are packaged in various containers, the most popular size is 12 ounce can or bottle. Most beer packaged in kegs sold to bar and restaurant although kegs are made of srong metal, they must handles with care.

2.4 Types of Beer

Although there are essentially only two types of beer (ale and lager), there are a number of styles that fall under the two categories.

2.4.1 Lager Beer
2.4.2 Ale Beer
2.4.3 Pilsner Beer
2.4.4 Porter Beer
2.4.5 Stout Beer
2.4.6 Bock Beer
2.4.7 Wheat Beer
3.4.8 Draught Beer

The basis for different styles is usually found in the basic ingredients of the brew that are indigenous to a specific area.

2.4.1 Lagers
The term lager is derived from the German verb “lagern” which means "to store". As the beer slowly aged, the yeast settled, creating a drink that was dark but clear and sparkling with a crisper, more delicate flavour. Lagers are best enjoyed at cooler-than-room temperature.

2.4.2 Ale
Although the word 'ale' covers a fascinating variety of styles, all ales share certain characteristics. Top-fermentation and the inclusion of more hops in the wort supplements these beers a distinctive fruitiness, acidity and a pleasantly-bitter seasoning. All ales typically take less time to brew and age then lagers and have a more assertive, individual personality, though their alcoholic strength may be the same. Ales are best enjoyed at room temperature or slightly warmer.

Pale Ale Pale ale, another classic British top-fermented ale style, has more hop flavor than the bitter style, but not as much as India pale ale.

Indian Pale Ale India pale ale was developed as a high-gravity, well-hopped brew, which enabled it to last the voyage from England’s breweries to overseas locales (thus its name).

a) Brown Ale Brown ale is a traditional British, top-fermented ale, similar to a pale ale, but sweeter and darker.

b) Strong Ale Also called Old Ale this high-alcohol brew is noted for its dark color and sweet flavor.

2.4.3 Pilsner Beer
A light-straw colored, full-bodied, lagered, bottom-fermented beer named after the town of Pilsen (in what was then known as Bohemia), where it was first brewed in 1842. It quickly became a popular style because it was so different from the amber brews that were the norm at that time.

2.4.4 Porter Beer
It is a brew named for English porter (server) porter is made from malt roasted at high temperature, which gives it a dry, bitter taste and darker colour than beer.

2.4.5 Stout Beer
It is similar to porter but got its name by being more “stout” that is higher in alcohol content than porter which is 6.5 %. It is top fermented and has a dark colour, acquired from roasted unmalted barley. it has more hoppy taste than porter and ale.

2.4.6 Bock Beer
Bock beer is a German beer that is darker, richer, and higher in alcohol content than regular 3.2 % beer. Similar to strong ale, this style uses bottom fermenting yeast and is "lagered" (aged) for at least a month.

2.4.7 Wheat Beer

This top-fermented beer contains more than half wheat. Hallertau hops are used for both bittering and aroma. Lager yeast is used and the beer is allowed to lager for approximately two to three weeks at just below freezing temperatures.

2.4.8 Draught beers
These are usually racked into casks in which they are sterilized. The casks of beer are allowed to mature in cellars before distribution. Light beers need not be stored as long as stronger beers. Sometimes the beers are rolled in cellars to encourage the working of slight secondary fermentation.

Draught or in US draft beer is any kind of beer which is drawn from keg (cylinder) as opposed to bottled or canned beer. The brewing process is same as bottled beer, but the level of carbonation is lower than bottled or canned beer. It is less fizzy.

2.5 Beer Brands

Boags

Antarctica

Canterbury Draught

Bombay Pilsner

Carlton Draught

Baden Baden

D.B. Draught

Canon

Cascade

Bavaria

Double Brown

Golden Eagle

Coopers

Bohemia

Haägen

Hayward’skalyani

Emu

Caracu

Lion Red

Khajuraho

Foster’s

Cerpa

Mac's

Kingfisher

Lion Nathan's West End

Colonia

Monteiths

Knockout

Miller

Kaiser

Speights

London Pilsner

Swan

Polar

Steinlager

Royal Challenge

Tooheys

Skol

Tui Pale Ale

Thunderbolt

Victoria Bitter

Spoler

Waikato Draught

Vazir

Wigram

Cafri

Birra Moretti

Asahi

Królewskie

Cass

Dreher

Hokkaido Nama

Lech,

Hite

Forst

Kirin

Leżajsk,

Oriental Brewery

Ichnusa

Orion

Okocim,

Taedonggang

Splugen

Sapporo

Tyskie

Suntory

Żywiec

Yebisu

Warka.

Chinese Beer

Beijing

Bass

Bitburger

Coor’s

Harbin Beer

Double Diamond

Krombacher,

Olympia

Tsingtao Beer

Russian Imperial

Warsteiner

Yanjing Beer's

Chimay

San Miguel

2.6 Other fermented and brewed beverages

2.6.1 Sake

2.6.2 Cider

2.6.3 Mead

2.6.4 Perry

2.6.1 Sake
It is an alcoholic beverage made by fermenting rice that has been polished to remove the bran.It also known as Japanese rice wine.

In Japan, where it is the national beverage, sake is served with special ceremony. Before being served, it is warmed in a small earthenware or porcelain bottle called a tokkuri; it is usually sipped from a small porcelain cup called a sakazuki. Premium sake, of a delicate flavour, is served cold or on ice. Sake is best when consumed less than a year after bottling.

Sake brands

Daiginjō-shu

Ginjō-shu

Honjōzō-shu

Junmai Daiginjō-shu

Junmai Ginjō-shu

Junmai-shu

Tokubetsu Honjōzō-shu

Tokubetsu Junmai-shu

2.6.2 Cider

Fermented apple juice often made sparkling by carbonation or fermentation in a sealed container, the expressed juice of fruit such as apples used as a beverage or for making other products (such as applejack).

Cider Brand Names

Angry Orchard

Arsenal Cider House

Black Star

Brothers Cider

Bulmers

Burrow Hill Cider

Ciderboys

Crispin Cider

Downeast Cider House

Fizz

Fox Barrel Cider

H. P. Bulmer

2.6.3 Mead

It is honey and water fermented by yeast, can also be referred as honey wine but, it can also be flavored with fruits, spices, grains and/or hops. It’s its own distinct category, somewhere between beer and wine.

Mead contains alcohol range from 3% to 20% ABV. Mead with 3% to 7% alcohol is considered a ‘session’ mead, and 7% to 14% is considered standard strength (traditional meads), and 14% to 20% are called ‘sack” meads,’ which come across more like cordial beverages which is thick and sweet

Brand Names of Mead

Alpis Mead.

B. Nektar Mead.

Kuhnhenn Brewery/Meadery.

Medovina Mead.

Moonlight Meadery.

Scramm's Meadery.

Wild Blossom Mead.

2.6.4 Perry

Perry an alcoholic drink made from the fermented juice of pears.

Brand Names

Gwatkin
Hogan’s
Hallets
Buchel Peck
Dunkerton
Burrow Hill’s