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Food and Beverage Process

The brewing process involves several steps: (1) malting converts starches to sugars through soaking, germination, and drying barley grains, (2) milling breaks grains to expose starches, (3) mashing converts starches to sugars in liquid wort, (4) lautering separates wort from grains, (5) boiling wort sterilizes it and adds flavor, (6) fermenting uses yeast to convert sugars to alcohol and carbon dioxide, and (7) packaging distributes the finished beer into bottles, cans, kegs while excluding oxygen.

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Mark Magdirila
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134 views3 pages

Food and Beverage Process

The brewing process involves several steps: (1) malting converts starches to sugars through soaking, germination, and drying barley grains, (2) milling breaks grains to expose starches, (3) mashing converts starches to sugars in liquid wort, (4) lautering separates wort from grains, (5) boiling wort sterilizes it and adds flavor, (6) fermenting uses yeast to convert sugars to alcohol and carbon dioxide, and (7) packaging distributes the finished beer into bottles, cans, kegs while excluding oxygen.

Uploaded by

Mark Magdirila
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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BEVERAGE PROCESSING

Malting Milling

Lautering
Mashing

Boiling Fermenting

Filtering Conditioning

Kegs

Cans

Bottles

Packaging
BY: MARK EMIL D. MAGDIRILA
Brewing Process

Malting
Here the conversion from carbohydrates to dextrin and maltose
takes place. The grain used as the raw material is usually barley.
Barley as a cereal can be preserved for a long time after
harvesting and it is the malted barley that gives Beer its
characteristic color and taste. Broken down into 3 steps:
Steeping - grain is added to water and allowed to soak for 40
hours.
Germination - grain spread out on the floor for 5 hours
(Germination Room).
Kilning - malt goes through a very high temperature drying
in a kiln.

Milling
The malt is then mixed with water to complete the conversion of
starches in the grain to sugar. After that the grain is milled to
create the proper consistency to the malt.
Kernels break apart and cotyledon is exposed.
Makes it easier to extract the sugar during mashing.

Mashing
This process converts the starches released during the malting
stage, into sugars that can be fermented. Resulting in a sugar-
rich liquid called wort.

Lautering
The liquid containing the sugar extracted during mashing is now
separated from the grains. Wort is strained through the bottom
of the mash tun. Mash temperatures may raised to 75-78 Degree
Celsius to deactivate enzymes.

Boiling
Done in a large tank (Copper/Kettle), boiling the wort ensures its
sterility, and thus prevents a lot of infections. Hops, herbs or
sugars are added during this stage of boiling to add color, flavor
and aroma to balance the sweetness of the malt.
This process serves to terminate enzymatic processes,
precipitate protein, isomerizes hop resins and concentrate and
sterilize the wort.
Fermenting
Cooling using heat exchangers (commonly plate style) to a
temperature where yeast can be added. Cooling is important as
yeast will die above 60 Degrees Celsius. The yeast can then be
added or "pitched" to the Fermentation tank and the Beer is
fermented. The yeast breaks down the sugars extracted from the
malt to form alcohol and CO2. Process takes up to approximately
7-10 days, depending upon the beer type.

Conditioning
Fermented Beer contains suspended particles, lacks sufficient
carbonation, lacks taste and aroma, and less stable. Conditioning
reduces the levels of these undesirable compounds to produce a
more finished product. This process is the aging of beer.
As flavors become smoother, unwanted flavors dissipate.
Conditioning typically take up to 2-4 weeks long.

Filtering
Filtration helps to remove excess of the yeast and any solids, like
hops or grain particles, remaining in the Beer. Filtering is the
process which produces the clear, bright and stable Beer.
Beer is filtered by sheet pad filters and/or Kieselghur filters.

Packaging
Packaging is putting the beer into the bottles, cans, bottles or
some other high volume vessels such as kegs. One of the most
important things in packaging is to exclude oxygen away from
the Beer.

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