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Beer Brewing

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  1. Beer Brewing Dr. LekWantha

  2. Beer… • Alcoholic beverage • Fermented gains • Barley • Wheat • corn • millet • Alcohol: 0.5-8 % alc. /w • pH : 4.3 • Sugar : 1.12% • Protein: 0.33% • CO2 :2.27%/vol.

  3. Beer Types… • Lager • Bock • Munich • Pilsner • Ale • Porter • Stout • Wiss

  4. Lager vs Ale beers (source: http://www.beer-faq.com/difference-ale-lager/)

  5. Materials • Brewing Water • Barley Malts • Malt Adjunct • Hops • Yeast

  6. Materials: Brewing Water • 90% of beer is water • pH 7.5 • 50-100 mg/l CaCO3 • 55 mg/l of total water hardness • <25 mg/l of permanent water hardness

  7. Materials: Barley Malts • Six-row barley • Two-raw barley

  8. Materials: Malt Adjuncts • unmalted grains • Corn • Rice • Rye • Oats • Barley • Wheat • lower cost carbohydrate • modify the flavor of beer

  9. Materials: Hops

  10. Materials: Yeast • top-fermenting • Saccharomycescerevisiae • bottom-fermenting • Saccharomycespastorianus • Saccharomycescarlsbergensis • Saccharomycesuvarum

  11. Brewing Process • Malting • Malt Milling • Mashing • Brewing • Wort Boiling • Fermentation • Maturation • Filtration • Carbonation • Pasteurization Malting

  12. Beer Brewing

  13. Defect… • Physical factors • Turbidity • Light • temperature • Biological factors • Microorganism • Bacteria • Acetobacter • Lactobacillus pastorianus • Flavobacteriumproteus • Bad smell (Hydrogen sulfide) • Zymomonasmobilis • Chemical factors • Chemical reaction • protein

  14. References… • Goldammer, Ted. The Brewer’s handbook. http://www.beer-brewing.com/index.htm