BEER AND FACTS

Facts about beer

• Why do you think PUBS are dark
• Egypt pyramid workers were paid with BEERS(1 Gallon/Day)
• Beer and Marijuana are cousins
• Beer is claimed to help prevent cardiac diseases
• CENOSILLICAPHOBIA

 Facts about beer

• Amsterdam pay alcoholics in beer to clean streets (5 cans of beer and 10 euros and tobacco)
• Beer was national currency in the land of pharoes of egypt
• There is warning on snakes venom bottle which reads “do not exceed 35ml in one sitting
• ZYTHOLOGY
• Vielle Bon Secours

content

     An introduction to beer: facts, history, and uses

• I encourage discussion and participation
• Types of beers
• Ingredients of beer

By the end of this session

• Trainees should be able to explain the process of beer making
• Trainees should be able to list types of beers
• List ingredients of beers
• Name few famous beers

 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!

An artists rendition of a world without beer

 Ingredients

• Water
  • 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

 Brewing

 Mashing

• • 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

 Tasting

Aroma

• • 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

 Pop quiz!

• What is the difference between beer, ale, and mead?

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

 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.

 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.

 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.

 Nutrition

 The good

• • 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

 A British beer, containing 68% alcohol, has been officially named as the world's strongest. The aptly named Snake Venom, which costs ￡50 for a 275ml bottle, states it is 67.5% alcohol by volume (abv) but Trading Standards tests have found it to be 0.5% stronger.Jul 5, 2014

 Below are the top 100 strongest beers in the world based on alcohol by volume (ABV).

Thanks,                                                                                                                                  

Sidharth Raju                                                                                                                  

Professor  f&b Service ( Hospitality Management)                                                  

AHMCT, Dehradun, India.                                                                                             

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