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 Beer is older than recorded history
How and when it was discovered is unknown
Evidence that barley was used for fermentation prior to
the baking of bread
Likely accidental discovery:
3 Jrain at some stage of germination immersed in water
3 Wild airborne yeasts land in water
3 Natural fermentation
3 Some brave soul drinks this water
3 Not only was it tasty, but it got him/her buzzed!!!!


 
  

  


  


 






 






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 t consists of three processes:
^ he grain is added to a vat with water
and allowed to soak for approximately 40 hours.
JO 
^ the grain is spread out on the floor
of the germination room for around 5 days. his
allows the starches in the barley grain to
breakdown into shorter lengths. After this step,
the grain is called green malt.
Ñ
^ the green malt goes through a very high
temperature drying in a kiln. he temperature
change is gradual so as not to disturb or damage
the enzymes in the grain. he finished product is
Malt.
 Here, the grains that are going to be used in
a batch of beer are cracked.
 Milling the grains makes it easier for them to
absorb the water that they are mixed with
and which extracts sugars from the malt.
 Mashing is the process of combining a mix of
milled grain (typically malted barley with
supplementary grains such as corn, sorghum,
rye or wheat), known as the "grain bill", and
water, known as "liquor", and heating this
mixture in a vessel called a "mash tun".
 Mashing allows the enzymes in the malt to
break down the starch in the grain into
sugars, typically maltose to create a malty
liquid called wort.
 he mash tun is a vessel in which the milled malted barley is mixed with water
And the enzymes are allowed to degrade the starches and proteins into
Substrates that the yeast can utilize during fermentation
 hese photos show the milled
Malted barley being mixed with
Warm water. he enzymes
Convert the starch to maltose and
he proteins to amino acids creating
What is known as sweet wort.
 Lautering is the separation of the wort (the
liquid containing the sugar extracted during
mashing) from the grains.
 his is done either in
a O  outfitted with a false bottom,
a
 ,
or a O 
.
 Most separation processes have two stages:
first ’
 
, during which the extract is
separated in an undiluted state from the spent
grains,
and  , in which extract which remains
with the grains is rinsed off with hot water.
 he sweet wort
s separted from
he spent barley
By a filtration step
Known as
Lautering. he
Barley husks serve
As the primary
Filtering material.
Here, the remaining
Spent grains are
Being removed from
he sweet wort
With this screen.
 Boiling prevents a lot of infections.
 During the boil hops are added that bring
bitterness, flavor and aroma.
 he boil lasts between 50 and 120 minutes,
depending on its intensity, the hop addition
schedule, and volume of wort the brewer
expects to evaporate.
 Boiling is followed by whirlpooling, hopback
and wort cooling.
 After the wort is cooled, yeast is added to it,
and it begins to ferment.
 Fermentation tanks are typically made of
stainless steel.
 Fermentation can be done in following ways:
Warm fermenting
Cool fermenting
Spontaneous fermenting
Secondary fermenting
After the yeast is added to the hopped wort, fermentation of the maltose to
Ethanol occurs in these tanks.
 At the end of fermentation, the yeast starts
to settle down to the tank·s bottom.
 he beer is then cooled to freezing due to
which proteins settle out with yeast and are
separated.
 Conditioning can take from 2 to 4 week,
depending on the type of beer.
 Filtering the beer stabilizes the flavour, and
gives beer its polished shine and brilliance.
 Filtering is of three types:
iough filtration
Fine filtration
Sterile filtration
 `ackaging is putting the beer into the
containers.
 ypically this means putting the beer into
bottles, aluminium cans and kegs.
 t may include putting the beer into bulk
tanks for high^volume customers.
India's beer consumption extended robust growth for the
third year in a row with 14.5% volume jump in FY08.
 ’ 
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Andhra `radesh 15.4%
amil Nadu 11.6%
Karnataka 24%
Maharashtra 5 ² 6%
iajasthan 26%
Haryana 30%
Delhi 3%
Orissa, West Bengal and Jharkhand 20 ² 25%
Uttar `radesh (de^growth) 7%
 ëhe beer market accounts for roughly 10% of all alcohol
sales in the country.
 ëhe beer market in India is estimated to be over Rupees
3000 corers.
 It is estimated at around 7 million hectoliters.
 Beer consumption has increased by 9% over the last 5
years.
 In India, beer sales grew at nearly 90% compared to, less
than 60% growth for other alcoholic drinks.
 ëhe top 2 beer players in India account for about 75% of
the market.
 ëhe spirit to beer consumption in India is 7:1.