Evidence of beers created over 5,000 years ago Beer has been an integral part of society Sustenance: Low alcohol (1%), high gravity beers Energy storage.

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Presentation transcript:

Evidence of beers created over 5,000 years ago Beer has been an integral part of society Sustenance: Low alcohol (1%), high gravity beers Energy storage Liquid meal – Egyptians, Colonists Safe water supply Sterilization inherent of making beer Hops and Boiling I.P.A’s Religion and Health Blood of Christ – Church Brewed Monastic Beers Anesthetic - Surgery Today – 39 Billion gallons of beer brewed annually 2

Barley is grown, harvested, and dried (Malting) Malt is milled and steeped in water to create sweet wort (Mashing) Sweet Wort is boiled and hops are added to create bitter wort (Boiling) Wort is chilled to fermentation temperature and yeast added Fermentation takes 2-6 weeks depending on beer style  yeast Wort has now become beer. It is filtered, carbonated, and packaged Shipped and Consumed 3

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Milling: Husk crushed to increase surface area to improve saccharification 6

7 Mashing: Grain to Water ratio (Grist Ratio) and time of mash determines extract efficiency

Starches given, sugars needed – Enzymes are found naturally in grain Generate needed fermentable sugars from starches (saccharification) Alpha-Amylase Beta Amylase 8

EnzymeOptimum Temperature Range Working pH Range Function Phytase86-126°F Lowers the mash pH. No longer used. Debranching (var.)95-113°F Solubilization of starches. Beta Glucanase95-113°F Best gum breaking rest. Peptidase °F Produces Free Amino Nitrogen (FAN). Protease °F Breaks up large proteins that form haze. Beta Amylase °F Produces maltose. Alpha Amylase °F Produces a variety of sugars, including maltose. Major Enzyme Groups and Functions 9

Wort is boiled for an hour Energy Intensive Hops are added: Bittering Flavoring Aromatic 10

Wort is cooled to fermentation temperature Heat Exchangers Oxygen solubilized into wort Allows yeast to perform aerobic respiration to grow and multiply 11

Wort pumped to fermentation tank Yeast is added Wort maintained chilled Fermentation exothermic more heat exchangers 2-6 week wait Gravity Checked 12

13 Yeast Fermenter. Imperial Chemical Industries, Billingham,UK Volume: 98,000 Ft^3

“Green” Beer Filtered Diatomaceous Earth Brightening Tank Chilling to precipitate out proteins Carbonation Bottling/Kegging Shipped! 14

Malting Kiln MillMash TunBoiling Kettle Fermentation Filtration Carbonation Packaging Barley Water Hops Finnings Salts Spent Grains Water Solids Yeast CO2 Yeast O2 Hops Trub CO2 Bottles/Cans/ Kegs Moisture Dust 15

Spent Grain/Trub Fertilizers/Cow Feed CO2 Production during Fermentation Capture and use for carbonation? Spent Yeast Protein Powder Adsorbent for waste in another industry 16

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