1. Dr. Lek Wantha Beer Brewing

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%  CO 2 :2.27%/vol. 2

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

4. Lager vs Ale beers LagerAle Relatively newThousands of years old Fermented coldFermented warm Bottom fermentationTop fermentation Yeast – Saccharomyces uvarumYeast – Saccharomyces cervisiae Longer brew cycle - up to several months Quick brew cycle - as little as 7 days Usually brewed between 4-13 ºCUsually brewed between 15-25 ºC Smoother, crisper, and more subtle in taste and aroma Strong, assertive, and more robust in taste Served cold, 4-7 ºCServed not too cool, 10-14 ºC (source: http://www.beer-faq.com/difference-ale-lager/) 4

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

6. Materials: Brewing Water  90% of beer is water  pH 7.5  50-100 mg/l CaCO 3  55 mg/l of total water hardness  <25 mg/l of permanent water hardness 6

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

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

9. Materials: Hops Hop constituents% humidity12.5 ash7.5 cellulose13.3 aroma oil0.4 tannin3.0 total nitrogen17.5 non nitrogen extract27.5 Ether extract18.3 9

10. Materials: Yeast  top-fermenting  Saccharomyces cerevisiae  bottom-fermenting  Saccharomyces pastorianus  Saccharomyces carlsbergensis  Saccharomyces uvarum 10

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

12. Beer Brewing 12

13. Defect…  Physical factors  Turbidity Light temperature  Biological factors  Microorganism Bacteria Acetobacter Lactobacillus pastorianus Flavobacterium proteus Bad smell (Hydrogen sulfide) Zymomonas mobilis  Chemical factors  Chemical reaction protein 13

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