FST 3

Introduction to Beer and Brewing

Charlie Bamforth cwbamforth@ucdavis.edu

What is beer?

an alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation
Merriam-Webster Dictionary

The brewer aims to produce beer

Efficiently (yield, capacity, lowest cost but.) of highest quality (foam, clarity, color, flavor, shelf life) safe and wholesome meeting the customers drinking convenience (location, package)

ALCOHOLIC BEVERAGES
The proceeds of alcoholic fermentation C6H12O6 2 C2H5OH

+ 2 CO2

Sugar

Ethanol* Carbon dioxide

*a.k.a. ethyl alcohol, alcohol

ALCOHOLIC BEVERAGES
Sugars from grapes are fermented to produce wine Sugars from grain are fermented to produce beer

The basic four ingredients of most brewing processes

Malted barley Hops Yeast Water

And according to the Reinheitsgebot of 1516 these are the only ingredients allowed in German beer

Main difference elsewhere is use of adjuncts These are alternative sources of sugar e.g. rice, corn

BEER PRODUCTION - 4 Phases

There are four main stages
Malting Brewing Fermentation Finishing

Barley

Trapped Starch

Malt

Freed Starch

Wort yeast Beer

Sugars Alcohol

Barley

Lousy flavor

Malt Hops Wort Yeast Beer Sublime

Nice flavor

Raw flavor Beery flavor

Barley

Lousy flavor

Malt Hops Wort Yeast Beer

Nice flavor

Raw flavor Beery flavor

And the color, foam, etc depend on the raw materials and process as well

The soul of beer - barley

Barley kernel (corn) - hard - unpleasant flavor - few enzymes

Aleurone Embryo (baby plant)

Husk (or hull)

micropyle Pericarp/Testa

Starchy endosperm (food reserve)

Starchy endosperm

One endosperm cell wall One large starch granule protein One small starch granule

Need to add water to kick the barley into life

water

Hormones start to be made in embryo

Hormones migrate to aleurone

Hormones switch on enzyme synthesis

Enzymes diffuse through endosperm, now that it has been wetted. Break down endosperm

Small molecules produced diffuse back to embryo to feed it

modification

water

Water distribution Modification Rootlets Acrospire

Need to drive off the water again to stop the process But we need to keep the enzymes alive. Especially those that will break down the starch

Barley
Steep at 14-18oC (57-64oF) to 43-46% moisture (2 d) Germinate 16-20oC (61-68oF) (4-6 d) Kiln 50-110oC (122-230oF) (18-36 h)

Malt In germination make sugars make amino acids In kilning Melanoidins (color) Flavors

Ale malts are more extensively germinated (modified) than lager malts Ale malts are more strongly kilned than are lager malts Result: ale malts have more color and more complex flavor

Brewhouse Step One: Grist to the Mill Flour Malt Grits Hull

Starch

Sugars

Hops (boil)

Hopped wort
D mill E mashing F Lautering G Boiling

Separate sugar solution (wort) from spent grains

Hops Bitterness Aroma

Yeast Wort
cooler

Oxygen

C6H12O6 2 C2H5OH + 2 CO2

H Fermenter

I J

I chiller J cold storage (maturation) K packaging

Barley

Malt Wort

(Store 2 weeks) Mash 45-72oC (113-162oF) and collect wort (2-4h) Boil with hops (1-2 h), clarify & cool Fermentation at 6-25oC (43-77oF)(3-14 d) Storage (maturation) as low as -1oC (30oF) (3-40 d) Stabilize, Filter and Package (< 1 d)

Beer