1. Beer 101

2. Syllabus An introduction to beer: facts, history, and uses
I encourage discussion and participation
I discourage questions
Mark breakdown:
21% Midterm 1
21% Midterm 2
50% Final Project
.08 Blood alcohol level

3. Introduction – What is beer?
“An alcoholic beverage made by brewing and fermentation from cereals, usually malted barley, and flavored with hops and the like for a slightly bitter taste.”
Source: dictionary.com
Global revenue of $294.5 billion in 2006
That’s 133 billion Litre’s worth
Beer is found all over the world
Some of you may have even had beer!

4. An artists rendition of a world without beer
Notice the lack of fun
P.S. Sorry Family Guy

5. Beer in the ancient world

6. Beer in the ancient world
Beer dates back to around 6th century BCE
Most likely the result of spontaneous fermentation of breads
Beer was an important beverage in ancient Egypt and Mesopotamia and was used in religious ceremonies and as gifts to the pharaoh
30,000 gallons a year was offered to the gods
Even the dead were buried with beer!
A medical document written around 1600 BCE lists 700 prescriptions, around 100 of which contain beer
The Greeks felt beer was an integral part of a healthy diet
They spread the art of brewing to the Romans, who spread it to Britannia

7. Beer in the medieval world

8. Beer in the medieval world
Monks built the first breweries, and were pioneers of the hotel; offering shelter, food, and drink to traveling pilgrims
Beer was generally brewed by women
They were cooks, and beer was considered “food-drink”
Beer was preferred over water, since it was often more sanitary
Beer also provided much needed calories to the generally low-calorie diets of the day
Though popular, beer was disdained by science because Ancient Greek physicians had no experience with beer
The use of hops in beer was written about in 822, but perfected in Germany in the 13th century
Until then it was difficult to establish the right proportion of ingredients
Hops allowed the beer to be exported

9. Beer in early modern Europe

10. Beer in early modern Europe
By the 15th century, almost half of the cargo taken across the North sea and Baltic sea were barrels of beer
Beer making changed from a family activity to an artisan activity
Ale and beer became synonymous in the 16th century
William Shakespear’s father was an Ale Connor
Sat on ale in leather breeches to test for sugar
In the 16th century, The Dean of St Pauls invented the beer bottle
Also in the 16th century, Benjamin Franklin recorded the daily consumption in a London printing house to be five pints per employee
Lager is discovered after beer stored in cool caverns

11. Beer in the Industrial Revolution

12. Beer in the Industrial Revolution
The advent of the steam engine allowed for the industrialization of beer
Prior to the late 1700’s, malt was dried with fires made from wood charcoal, straw, or coke
They were not able to shield the malt from smoke, giving the malt a smoky flavour
Wood smoked malt was supposedly horrible
Using a hydrometer, brewers could calculate the yield from different malts
Pale malts gave the highest output, and coloured malts were added in small amounts to achieve the correct colour
The use of a drum roaster allowed for the creation of very dark, roasted malts, giving rise to stouts

13. After the Industrial Revolution
Bootleggers watered down their beer to increase profits during prohibition. This practice changed the American palette, which prefers milder beers to this day
In Europe, live beer (“real ales”) have become popular
Unfiltered, unpasteurized brews containing live yeast
Develop flavour and character over the course of several decades as opposed to several weeks or months

14. Ingredients Water Starch Hops Yeast Clarifying Agent Spices and fruits
Or “H2O”
Starch
The most important ingredient for providing character to a beer
Most common source is malted grain
Grain is soaked to expedite germination, then dried and roasted in a kiln
Hops
From the flower of the hop vine
Provide bitterness to balance the sweetness of the malt
Add floral, citrus, and herbal aromas and flavours
Antibiotic properties favour brewers yeast over less desirable microorganisms
Preservative!
Yeast
Responsible for fermentation (metabolizing sugars from the malt)
Can influence the flavour of the beer
Clarifying Agent
Used to precipitate any leftover proteins after brewing
Spices and fruits
Love

15. Brewing Mashing Sparging Boiling Fermentation Packaging
The temperature of a water/starch mixture (usually malted barley) is raised to activate enzymes which break down the starch into fermentable sugars
Sparging
The mash is rinsed through a porous barrier called a lauter-tun that allows the fermentable liquid to pass, but not the grain.
This liquid is called the wort
Boiling
The wort is then boiled to steralize it, and remove the water so that only the sugars and other components remain.
Hops are added at this stage
The longer the hops boil, the more bitterness they add, but the less flavour they add
Fermentation
The boiled wort is cooled and put into a fermentation vessel along with yeast. The mixture is allowed to ferment anywhere from a week to a month. Yeast and sediment settle, and the resultant clear liquid is the beer.
Packaging
Beer is put into the vessel in which it will be served.
It can be carbonated artificially
It can also be carbonated naturally by adding small amounts of fresh wort, sugar, and/or yeast

16. Tasting Aroma Flavour Appearance Mouthfeel Strength
Can come from the malt, strength of the hops, alcohol, esters, or other ingredients
Flavour
From the type and amount of malt used, flavour of the yeast, and the bitterness of the hops
Appearance
Colour, clarity, nature of the head
Mouthfeel
The feel of beer in the mouth, both from the thickness of the beer and from carbonation. Carbonation can cause the beer to seem creamy or prickly
Strength
Original gravity – the amount of fermentable material (density of the wort)
Final gravity – the density of the beer after fermentation
In dry beer, more sugar is converted to alcohol during fermentation, non-dry beer is thus sweeter
Alcohol by volume

17. Pop quiz!
What is the difference between beer, ale, and mead?

18. Pop quiz! Mead is made from honey, water, and yeast
Honeymoon is derived from the month long supply of mead given to a newlywed couple in order to help conceive a child
Beer and ale are the same thing
Originally ale meant beer with no hops

19. Types of Beer
Ales
Use “top-fermenting” yeast which is unable to metabolize certain sugars. This results in a fruitier, sweeter beer. Top fermenting yeast rises to the top of the vessel during fermentation.
Fermented at higher temperatures than lager beer (15–23°C )
Ale yeasts at these temperatures produce significant amounts of esters resulting in a flowery, fruity aroma
Pale ale
Brewed using a pale barley malt. Hop levels can vary.
Dark ale
Brewed using dark roasted barley malts. Also called stout.
Irish red ale
The red colour comes from the use of roasted barley. Has a malty, caramel flavour.
Cream ale
Brewed to be light in colour, hop and malt flavour is subdued.
Brown ale
Brewed with a darker barley malt, lightly hopped and fairly mildly flavoured with a slightly nutty taste.

20. Types of Beer Lager The most commonly consumed style
Fermentation occurs at around 7-12°C using a “bottom fermenting” yeast
“Fermentation phase”
Then cooled at 0-4°C
“Lagering phase”
The lager clears and mellows
Inhibits the production of esters, resulting in a “crisper” (less fruity) tasting beer
Has more fizz than ale
Premium Lager? No such thing.

21. Types of beer
Lambic
Brewed using wild, not cultivated yeasts. This is the style of beer people brewed until the middle ages.
This process is called spontaneous fermentation. Most cereals can undergo spontaneous fermentation by being exposed to the air.

22. Midterm 1: Match the glass types to their picture
Pilsner glass
Pint glass
Beer Stein
Wheat beer glass
Yard glass

23. Midterm 1: Match the glass types to their picture
Pilsner glass
For pilsner and light beers
Pint glass
Anything goes!
Beer stein
The lid keeps the beer in the glass while you sing a hearty tune
Wheat beer glass
The shape allows for greater production of foam, and exposure to air when tilted back
Yard glass
1 yard long, 3 pint volume. Used in drinking games (drink the whole thing without pausing for breath!)

24. Nutrition The good The bad The ugly
Beer has no fat! Oil would ruin the head and mouthfeel. Some believe that overeating and a sedentary lifestyle cause the infamous “beer belly” and not the product itself. (bar food anyone?)
Moderate consumption of beer results in a decreased risk of cardiac disease, stoke, and cognitive decline
Brewers yeast is a rich source of nutrients including magnesium, selenium, potassium, phosphorus, biotin and B-vitamins
The bad
Heavy consumption of alcohol can lead to liver disease, pancreatitis, and gout
The ugly
Ugly people can look good when you’ve had too many beers

25. How much can you drink? You burn 1.5% (0.015) per hour
DRINKS
Body weight 1 2 3 4 5 6 7 8 9 10 11 12
100 lb.
0.038
0.075
0.113
0.15
0.188
0.225
0.263
0.3
0.338
0.375
0.413
0.45
110 lb.
0.034
0.066
0.103
0.137
0.172
0.207
0.241
0.275
0.309
0.344
0.379
0.412
120 lb.
0.031
0.063
0.094
0.125
0.156
0.219
0.25
0.281
0.313
130 lb.
0.029
0.058
0.087
0.116
0.145
0.174
0.203
0.232
0.261
0.29
0.32
0.348
140 lb.
0.027
0.054
0.08
0.107
0.134
0.161
0.214
0.268
0.295
0.321
150 lb.
0.025
0.05
0.1
0.151
0.176
0.201
0.226
0.251
0.276
0.301
160 lb.
0.023
0.047
0.07
0.117
0.141
0.164
0.211
0.234
0.258
170 lb.
0.022
0.045
0.088
0.11
0.132
0.155
0.178
0.2
0.221
0.244
0.265
180 lb.
0.021
0.042
0.083
0.104
0.146
0.167
0.208
0.229
190 lb.
0.02
0.04
0.059
0.079
0.099
0.119
0.138
0.158
0.179
0.198
0.217
0.237
200 lb.
0.019
0.056
0.131
0.169
0.206
210 lb.
0.018
0.036
0.053
0.071
0.09
0.143
0.197
0.215
220 lb.
0.017
0.051
0.068
0.085
0.102
0.136
0.153
0.17
0.205
230 lb.
0.016
0.032
0.049
0.065
0.081
0.098
0.115
0.13
0.147
0.163
0.18
0.196
240 lb.
0.078
0.109
Source:
You burn 1.5% (0.015) per hour

26. Beer culture

27. Midterm 2 – match the brand to the slogan
Coors
Molson
Budweiser
Alexander Keith’s
Corona
Stella Artois
Labatt
Fosters
“The king of beers”
"Miles away from the ordinary"
"Brewed with pure rocky mountain spring water"
“I am Canadian”
“Australian for beer”
“A whole lot can happen out of the blue”
“The pride of Nova Scotia”
“Reassuringly expensive”

28. Festivals Oktoberfest Great British Beer Festival
17 or 18 day festival celebrated in Germany
Attracts 6-7 million visitors annually
A special Oktoberfest beer is brewed, and the keg is tapped by the mayor of Munich to start the festival
The one sausage-fest worth going to
Great British Beer Festival
“The biggest pub in the world”
Over 450 beers from British breweries, and 200 foreign brands
Held during the first full week in August

29. Advertising Beer advertisements are heavily censored
They cannot promote immoderate consumption
They cannot target minors
They can only be shown in T.V. ads where 70% of the audience is above the age of 21 (in the U.S.)
They cannot promote the effects of alcohol
They cannot drink beer during a T.V. commercial
Beer producers are extremely creative with their advertisements

30. Examples of advertisements

31. Final Project
Koerners!