Beer

Lecture No. 8
Food and Nutrition
Lecture content
Beer: Production and consuption

Technological process of beer production

Raw materials

Production procedures

Type of beer on the market

Nutritional value and health effects of beer consumption

 Historical background…
At the end
At the of the 19th
beginning of century, the
the new era, 1516 Beer Purity beginning of
A drink production Law the
similar to begins in the (Reinheitsgebot) industrial
beer - before north Europe – yeast is production
5,000 years (Gali-barley) unknown of beer

Sumerian 8th century In the 19th

and Egyptian production century,
made drink begins in yeast was
from a loaf monasteries studied
of bread - (+hops) more
thick, drunk intensively
through a
straw
Production and consumption of beer
• Beer is a frequently consumed food
• It is considered to be the fifth most consumed drink after tea, soft
drinks, milk and coffee
• The annual production at the world level is 1.8 billion
hectoliters and is continuously increasing (FAOSTAT, 2018)
Annual production
World 1, 8 billion hectoliters
Asia 548 million hectoliters
North America 236 million hectoliters
Middle America 130 million hectoliters
Africa 129 million hectoliters
Australia & New Zeland 19 million hectoliters
Croatia 3,4 million hectoliters
 Average annual per capita(l) beer
consumption in 2018.
0 50 100 150 200
Češka 149,3
Irska 120,0
Austrija 105,8
Poljska 101,5
Litva 95,6
Njemačka 95,3
Rumunjska 92,1
Latvija 87,2
Hrvatska 85,4
Bugarska 82,6
Australija 82,5
Luksemburg 81,6
Panama 81,3
Belgija 80,9
Island 78,8
Sjedinjene Američke Države 76,3
Španjolska 76,1
Slovačka 73,7
Gabon 73,4
Finska 73,3
Ujedinjeno Kraljevstvo Velike Britanije i Sj. Irske 69,2
Mađarska 69,0
Crna Gora 68,9
Bosna i Hercegovina 67,9
 Definition of beer and raw materials
for its production
• Beer: product obtained by alcoholic fermentation (brewing) of beer
wort using pure cultures of beer yeasts of the genus Saccharomyces,
and exceptionally by spontaneous fermentation or using mixed
microbial cultures
• The basic raw materials used in the production of beer are: malt,
water, yeast and hops
• Soaking:
• Conversion of barley into malt
• Process that implies the initiation and direction of biochemical processes
aimed at preparing grains for alcoholic fermentation
• Wheat, rye and millet malt
• Wort: aqueous extract of beer malt, unmalted raw materials and hops
 Barley Water Yeast Hops
About 90%
Its level of
dissolved
Basic raw minerals, A single-celled
material for beer specifically microorganism Virgin
bicarbonate that converts unfertilized
production ions, does fermentable flower of the
influence sugars from perennial
beer's final malt into climbing plant
Double row alcohol and Humulus
barley grown in taste
CO2= lupulus
colder hilly and BREWING
mountainous It must meet
the
areas requirements
of drinking
water, the
Barley must be decisive feature Formation of
converted into a is its mineral Hoppping of
aroma, taste beer wort
germinated and content and smell
dried form called (especially
malt calcium and
magnesium)
 Technological process of beer
production
• 1. Production of malted barley= malt
• Conversion of barley into barley malt (soaking + drying)
• 2. Production of wort
• Mixing the starch source (normally malted barley) with hot water = mashing
• Hot water is mixed with crushed malt in mash tun
• The mashing process takes around 1 to 2 hours during which starches are
converted to sugars, and then sweet wort is drained off the grains
• 3. Brewing (primary alcoholic fermentation) of wort and secondary
fermentation (ageing) of young beer
• The purpose of brewing is to convert the starch source into a sugary liquid
called wort, and to convert wort into alocoholic drink known as beer in a
fermentation process effected by yeast
• The fermentation of the starch sugars in the wort produces ethanol and
carbonation in the beer
• 4. Beer processing and bottling
 Technological process of beer
production
1. Production of malted barley
• Cleaning and sorting of barley - soaking, germination and drying
• Soaking means ensuring a sufficient amount of water for germination, and
amylolytic and proteolytic enzymes are activated during germination.
• The role of these enzymes is to break down fermentable sugars and proteins
into amino acids
Malt – sprouted and dried barley; basic raw material for beer
production
Malting – germination of barley and its transformation into malt

After germination, green malt is obtained; conduction of drying

• The drying temperature depends on the type of malt

Light beers – malt is dried at lower temperatures

Dark beers - malt is dried at higher temperatures

2. Production of wort
• After weighing, the malt must first be mechanically processed (ground)
so that the endosperm is crushed as well as possible, and the chaff of the
malt grain is preserved = malt pulp which is ground in the next step
• Mashing is the process of combining a mix of ground grains – typically
malted barley with supplementary grains such as corn, sorghum, rye or
wheat– known as the "grain bill" with water and then heating the
mixture
• Mashing allows the enzymes in the malt (primarily, α-amylase and β-
amylase) to break down the starch in the grain into sugars (typically
maltose) to create a malty liquid called wort
• The two main methods of mashing are:
• Infusion mashing, in which the grains are heated in one vessel
• Decoction mashing, in which a proportion of the grains are boiled and then
returned to the mash, raising the temperature
 Wort
Decoction
mashing The sweet wort collected from
sparging is put into a kettle, or
Infusion "copper" (so-called because these
vessels were traditionally made from
mashing Proportion of the grains
copper), and boiled, usually for about
one hour
are boiled and then
returned to the mash,
raising the temperature
The total mass of pomace
is gradually heated, during
which the starch is
converted into fermentable
OR During boiling, the water in the wort
evaporates, but the sugars and other
sugars The wort is obtained with components of the wort remain; this
an increased proportion of allows more efficient use of the starch
non-fermentable extract sources in the beer
The wort is obtained with (dextrin), and the final
an increased proportion of result is a lower brewed
fermentable sugars, and beer Hops have a triple role:
the final result is highly 1) provides ingredients necessary to
brewed beer achieve the bitterness and hoppy
For bottom-fermented aroma of beer
beer (smaller proportion of
2) has an antiseptic effect
For top-fermented beer alcohol and larger
(higher percentage of proportion of unfermented 3) promotes protein coagulation
alcohol and lower extract)
percentage of unfermented
extract) After boiling, the hopped wort is
cooled and ready for the yeast
3. Primary fermentation of wort and
secondary fermentation (maturation) of
young beer
• During fermentation, the wort becomes beer in a process that takes a week to several
months, depending on the type of yeast and strength of the beer.
• In addition to producing alcohol (ethanol), fine particular matter suspended in the wort
settles during fermentation.
• Once fermentation is complete, the yeast also settles, leaving the beer clear
• Fermentation is sometimes carried out in two stages: primary and secondary.
• Once most of the alcohol has been produced during primary fermentation, the beer is
transferred to a new vessel and allowed a period of secondary fermentation.
• Secondary fermentation is used when the beer requires long storage before packaging or
greater clarity.
• When the beer has fermented, it is packaged either into casks, aluminium cans, or bottles
3. Main fermentation of wort and subsequent
fermentation (maturation) of young beer – 2
beer styles
Be
Top-fermented beer co
Bottom-fermented beer or ap
lager beer or ale beer

Ale is a common name in England and Altbier in Germany

They are obtained by fermenting beer Slightly „fruity” (resembling apple, pera, banana etc)
wort using Saccharomyces uvarum
yeast strains
They are obtained using brewer's yeast of the
Saccharomyces cerevisiae species

Fermentation starts at 9-18 oC and

ends at a temperature of 6-8 oC and is Fermentation starts at a higher wort temperature (10 oC)
called cool brewing and ends at 25 oC, so such fermentation is also called
warm brewing

Long secondary fermentation at 0 oC to At the end of fermentation, the yeast floats to the surface,
10 oC from one to three or more weeks – which is why the product is called top-fermented beer;
the lagering phase young beer is aged and matured at 20 oC, shorter than lager
beer
• The duration of the primary fermentation is 4-5 days - young
beer
• The young beer is then cooled, the yeast is separated and the
beer undergoes maturation and stabilization at a temperature of
-1 oC for 12-14 days.
• During secondary fermentation:
clarification of young beer is carried out

it is saturated with CO2

the desired beer aroma is formed

4. Beer processing and bottling
Clarification
• Removal of suspended particles, hop resins, yeast cells and other
substances that cause turbidity - filtration
Stabilization
• Biological and colloidal

Pasteurization

Filling beer into packaging

• As soon as possible; to prevent CO2 from escaping and prevent air from
entering the bottle
• Isobarometric filling - the filling and capping machine form a block with a
common drive to ensure synchronized operation
• Filling into casks, aluminium cans or bottles
Beer production
Sensory evaluation of beer

Smell Flavor Color Clarity Foam

Pleasant and Pleasant and It depends on Clear and Foam height
fresh characteristic the transparent and
for the type of technological Without the persistence
without the presence of
presence of beer production
process sediment or
yeast smell It is formed particles that
during the cause turbidity
primary and
secondary
alcoholic
fermentation
Types of beer

Non-alcoholic beer

• It contains a maximum of 0.5% alcohol by volume

Wheat beer
• Produced from at least 30% (m/m) wheat malt

Unfiltered beer

• Cloudy beer from which the microbial culture has not been removed by
technological procedures, and it can also be with sediment
Classification according to colour
White, pale, blonde, beige beer
• Beer with a colour intensity of up to 15 EBC units*

Orange, bronze, red

• Beer with a colour intensity of 16 to 40 EBC units *
Caramel, chocolate, black
• Beer with a colour intensity above 40 EBC units*

*EBC unit – European Brewing Convention Unit

 Classification according to the type of of
primary fermentation
Lager – bottom-fermnented beer
•It is drunk chilled at 5-14 oC, and when poured into a glass it gives a thick and lasting foam
•It is full of flavour due to the relatively large proportion of unfermented extract and has a
pronounced bitterness and hop aroma
•Most European beers (Germany, Czech Republic, Croatia) are produced in this way

Ale– top-fermented beer

• It is drunk warm (at 20 oC) and generally produces a minimal amount of unstable foam
• It has less fullness of flavour, so some types taste more like wine than like beer
• Beers are produced in this way in the north of Europe and in the United States of America
• The exception in this group is stout black beer - although it is a top-fermented beer, it has an
exceptional fullness of taste, a malty aroma and a thick and stable foam.
• The specificity of stout beer production is that a part of roasted malt or roasted barley is added to
the malt, and caramelized sugar is also added during the addition of hops.
• When filling the packaging, nitrogen is used, which ensures a dense, fine and stable foam
Spontaneously fermented beer
• Fermentation takes place using "wild" unselected yeast strains that reach the wort from the air,
or from dishes and fermentation rooms.
• This group includes the famous Belgian Lambic beers that have unfermented extract, which
gives them a specific aroma.
Classification by alcohol content
• The alcohol content in standard beers ranges from 3.5-5.5% vol.
• Such beers usually have 10-12% extract
Non-alcoholic beers
• Beers that must contain less than 0.5% alcohol by volume

Standard lager and top-fermented beer (ale)

• They contain 3.5-5.5% alcohol by volume

Strong beers
• They contain more than 5.5% vol. of alcohol (most often the alcohol content in these beers is
5.5-7% vol.)

Barley beer

• As a rule, they have a higher percentage of alcohol (> 10% vol)

Nutritional value of beer and health
effects of beer consumption
• The approximate chemical composition of beer is as follows:
Water: 92,9%

Alcohol: 3,9%

Carbohydrates: 2,5%

Carbon-dioxide: 0,5%

Proteins: 0,2%

Energy value of 100 ml beer is aproximately 45 kcal

 Content of vitamins and minerals in
beer
Mineral (mg/ml) Vitamin mg/ml)
Sodium 44 Tiamin B1 0,023
Calcium 35 Riboflavin B2 0,33
Magnesium 96 Niacin B3 7,77
Phosphorus 319 Piridoksin B6 0,62
Chlorine 174 Biotin 0,01
Potassium 554 Kolin 160

Replenishes
Stimulates the Stimulates fluid
Improves food electrolytes after
secretion of excretion (acts as
digestion intense physical
digestive juices a diuretic)
activity

• It is important to point out that the daily amount of beer consumed should not exceed two to
three units of alcohol (the recommended daily amount for women is half as much)

0,33 l lager beer

One unit of
~12 g alcohol (4,5 % vol.
alcohol
alcohol)
Thank you for your
attention!