The Beer

Beer has a low alcohol content of between 3.5-5o Proof. The raw materials from which beer is made are malt and hops. Any cereal containing starch can be used such as maize, rice, corn or wheat. However, they are not very helpful to the yeast in breaking down the sugar. Hence, the popularity of Barley. The hop imparts bitterness and fine froth to the beer. The three main stages in the making of beer are brewing, which takes from 10-12 hrs., where crushed malt is mixed with water at a given temperature. The solution we get from this brewing is “WORT”. The ‘WORT’ is cooled at 60 °F in refrigerator. The next stage is fermentation (10-12 days) when Brewer’s Yeast, a special yeast which reproduces at a fast rate, is added. This yeast splits the sugar in the malt to alcohol and carbon dioxide. The third stage is maturing when beer is stored in a cask for 3-4 months. ISINGLASS, product got from the bladder of sturgeon fish is now added to clarify it. Beer is filtered to give it brilliance (color) and bottled. LAGER BEER is a German word meaning ‘Store’. The beer after fermentation is stored in refrigerated casks for 6 months. The yeast for fermentation is introduced at the bottom of the tanks. PILSNER LAGER is beer stored in the limestone caves of Pilsen, a town in Czech Republic. PORTER, a beer which has a heavy malt flavor as the malt is roasted well, has a mild hop flavor and has got its name from the porters in London who drink this beer. STOUT is just like porter but unlike it has a strong hop flavor and is heavier. ALE is a name for any ordinary mild beer. Better beer is always called ‘BEER’. Beer should be served cold with a fine collar of froth on it. The froth comes from the carbon-dioxide. GREASE is beer’s enemy. Hence, care must be taken to wash beer mugs carefully or the froth is killed. Beer is an all-season drink but is especially savored in summer as it is a thirst quencher. Its low alcohol content makes it an ideal drink for people of all ages.

Some famous brand names are:

CZECH REPUBLIC     :        Pilsen Urquell

GERMANY              :        Paulaner, Kulminater

ENGLAND               :        Little John

Definition:  

Beer is a generic term embracing all malt beverages. Beer is a brewed and fermented beverage made from malted and other starchy cereals flavoured with hops.

Contents of the Beer:

1. Water           -        85 - 90% by weight
2. Alcohol         -        3.2 - 8% by weight    
3. Protein         -        0.4 to 0.5% by weight
4. Carbon dioxide-       0.4 – 0.5% by weight
5. Mineral salts  -        0.2 - % by weight
6. Carbohydrates -        3 - 6% by weight

In early part of this century, excavations discovered a jug whose contents proved to be beer mash, which had been made sixteen centuries ago. Beer is considered to be as old as seven thousand years.

Medieval history says that nobility and priest hood and religious ceremonies were closely related with beer. Egyptians made the beer from corn and Greeks learned the art. Mention of beer has been found in all languages and even the Kaffir races of black Africa made a kind of beer form millet. The other Africans made a fermented beverage known as bousa. The Russians called it guass or kvass form rye and Chinese Samshu. Even Sake is an ancient type of beer from rice.

Definitions:

Ale:                It is an aromatic malt and cereal brew. Usually full bodied and more bitter than beer. Fermented at higher temperature than beer and yeast remain on top. Hence is a top fermentation brew.

Stout:         It is a very dark ale with a strong malt flavor. Sweet and with strong hop flavor.

Porter:        Ale with rich and heavy foam. Dark malt, sweeter and less hoppy than regular ale. Less strong than stout.

Lager:         Bright clear light bodied beer. Sparkling and effervescent. Brewed with malt or corn grits and cracked rice, hops and water. Lager - Stored for ageing and sedimentation and krausened (Carbonated). All Indian beers are lager type.

Pilsner:       A light beer, named after, Pilsner Urquell of Bohemia. All are bright light lager beer.

Bock Beer:  Heavy beer darker and sweeter, made in winter to be used in spring. Bock beer day heralds the arrival of spring and lasts for 6 weeks.

Main ingredients for making beer:

1.   Water: Quality of water is most important since it forms 85-90% of the beer and is used in every step of beer making which influences the character of the beer. These days PH of the water can be adjusted easily by using calcium carbonate or citric acid. Therefore, source of water is not as important as it used to be. Brewing water is called liquor.

2.   Yeast: Yeast converts the wort to beer. Once a strain of yeast has been selected it must not be changed or else it changes the character of the beer. The yeast for lager Beer is SACCHAROMYCES CARLSBERGENIS. Ale yeast is SACCHROMYCES CEREVISIAE.

3.   Barley Malt: Malt is the basic raw material for making beer. A good beer requires good malt and a good quality of barley. Good malting barley has a pleasant sound, odour, free from mouldiness, free of any foreign seeds and no sign of damage due to weather, water used or storage. The corn should be relatively of equal size, large grains are invaluable. The ripeness, skin, texture and moisture contents are checked and also the power of germination of a variety is tested.

4.   Hops: Hop is a climbing plant, a vine. In ancient times its roots were eaten as salad, in Belgium, they still are. It's cone-like blossoms have a sedative effect. Hops produce tannins that help to preserve and clarify beer. It's resins and essential oils are the principal sources of aroma and dryness.

A very hoppy beer would be full of earthy, aromatic, herbal and flavorful notes.

Varieties of hops -      

a)   Zatec from Czech Republic

b)   Hallertan Mittelfrüh from Germany

c)   Goldings, Fuggles from Britain

Sugar: Sugar in use in breweries are

1.   Cane Sugar

2.   Invert sugar

3.   Liquid glucose

4.   Caramel

5.   Priming

Cane Sugar: Normally used in raw state before fermentation of barley malt.

Invert Sugar: When cane sugar is treated with a small quantity of acid in course the of its refinements the sugar sucrose becomes glucose and dextrose. Both the sugars are readily assimable by yeast.

Liquid Glucose: Manufactured sugar form starches of rice sago, maize etc.

Caramel: When darker beer is needed caramel is used made by heating sugar to a degree.

Yeast: A vegetable organism to breakdown the sugar into alcohol and CO2 by fermentation. Yeast multiples in fermentation thus gives a constant push supply to the brewer. Also, it can be stored in ideal conditions to keep then alive.

Finning: To make beer bright and clear, finning is added in the way as in case of wines.

The Bottling Process:

1.   Bottles sterilized

2.   Beer filtration to insure it is sterile and bright

3.   Bottles filled

4.   Pasteurized – To Prevent bacteria growth at 140-145° F

5.   Labelling

6.   Packing

SOME FAMOUS BEERS OF THE WORLD

Argentina   -        Rio Sagundo, Schneider

Australia    -        Foster’s Lager, Abbott’s Lager, Crown Lager, Carlton Draught,

Millers Stout, Flag Ale, Swon Lager, Cooper’s Sparkling pale ale.

Austria       -        Puntigam, Gosser Stiffs Brain (Dark Ale), Gold Fassl.

Brazil         -        Brahama.

Canada         -        Dows Ale & Labatts ale, Molson Ale, Molson Lager, Golden Ale, Canadian Lager, Beer, Len Penny Ale, Alpine Lager, Heidelberg, Uncle Bens.

China         -        Yuchuan Beer, Loing too beer.

Chech Republic     -        Pilsner Urquell.

Denmark    -        Carlsberg, Zuborg, Special Dark Lager.

France        -        Kronenbourg

Germany    -        Dortmunder Union, L?wenbrau, Bechs, Warzburger Hafbrau, Dortmunder

Holland      -        Amstel, Heineken, Special Dark Beer.

Ireland       -        Harp Lazer, Guiness Draught Stout.

Italy           -        Peroni Lager

Japan         -        Asaki Lager beer, Kirin Stout, Kirin Black Beer, Asaki and Kirin.

Kenya         -        Jusker Lager.

Mexico        -        Carta Blance

New Zealand -        Zealandia’s

Norway      -        Frydertund’s

Poland          -        Krakus

Sweden      -        Three Towns

Switzerland -         Lowenbrau Zurich Export Lager, Cardinal

U.K.            -        Bass Ale, White Bread Ale, Mackersons Stout, Donnigton Draught, St. Edmund’sAle.

Thailand     -        Amarnt Lazer, Singha Lager.

Uruguay     -        Salus

U.S. A         -        Budweiser, False City Beer, Hamm’s Olympiz Beer, Arachor Steam, Anchor Porter, Point Special Beer, Juborg Beer, U.S, Utica Club Pilsner, Uti ca Club cream Ale.

Some Indian Manufacturers are: Kingfisher, U.B. Beer, Golden Eagle, Black Label, Gymkhana, Rosy Pelican, Birdee, Thunder Bolt, Haywards 2000, Black Cartridge.