PRESENTED BY:-NEELANJANA MISRAMANASI ROYRAJLEENA PRAMANICK

Fermentative Production of Beer by Yeast

Contents:- Introduction History Types of Beer Ingredients

And their role in brewing Brewing Process World Beer Production

Consumption Comparison with Indian Beer Consumption and

production By-Products Conclusion References

WHAT IS BEER?

Alcoholic beverage produced by fermentation of sugar-rich extracts derived from cereal grains or other starchy materials.

Beer is the world's most widely consumed and likely the oldest alcoholic beverage.

It is the third most popular drink overall, after water and tea.

The production of beer is called brewing, which involves the fermentation of starches,

mainly derived from cereal grains—most commonly malted barley, although wheat, maize (corn), and rice are widely used.

Most beer is flavoured with hops

History of Brewing• Man has been making beer since the dawn of civilization.

• Sumarian beer recipe– 3000 BC

• Resembled liquid bread:– Barley and Emmer– Spices / fruits– No Hops

• Safe, nutritious, and exhilarating beverage.

Sumaria (4000 BC) SikaruEgypt (3000 BC) ZythumIndia (2000 BC) SuraChina (2000 BC) Kiu

The Role of Yeast in Brewing(History)

Year Name of Scientist Discoveries

1680 Antonie van Leeuwenhoek •Observed yeast in beer.

1837 Cagniard Latour •Microbe is responsible for alcoholic fermentation.

1839 Justus von Liebig and Friedrich Wohler

•Alcohol is produced by a chemical process in which dead and decaying yeast participated.

1866 Louis Pasteur •Yeast was responsible for alcoholic fermentation.

1883 Emil Christian Hansen •Developed pure culture technique•Isolated pure cultures of brewing yeasts

LiteratureYear Name of Scientist Published In Research Work

1996 J. Hansen, M.C.Kielland-Brandt Nature

Biotechnology

Inactivation of MET 10 in Brewer’s yeast specifically increases SO2 formation during beer production

2000 MFM Van Iersel, E.Brouwer, F.M.Rambouts

Enzyme and Microbial Growth

Influence of yeast immobilization on fermentation and aldehyde reduction during production of Ale-free beer

2005 R.Perpete, G.Santos, E.Bodart, S.Collin

Journal of American Society

Uptake of amino acids during beer production: the concept of critical time value

Year Name of Scientists Published In Research Work

2011 H.Cui, M.Fu, S.Yu, MK.Wang

Journal of Hazardous Material

Reduction and removal of G(IV) from aqueous solutions using modified by-products of beer production

2012 T.Branmjik, DP. Silva, M. Baszcynski

Journal of Food A review of low alcohol & alcohol free beer production

2016 A.Szollosi, QN. Duc, AG. Kovaks, AL. Fogarasi

Food & Bioproducts

Production of non alcoholic beer in microbial fuel cell

Types of beer

Two Main Types of Beer

Lager Ale• Lager means “to store”• Bottom fermenting yeasts• Ferment at lower

temperatures (50°F)• Lagered close to freezing for

several weeks• Characterized by a crisp-

tasting, lighter body and less-fruity aroma – rounded, smooth beer

• Over last 150 years or so lagers have become the predominate beers

• Ale is synonymous for beer• Top fermenting yeasts• Ferment at higher

temperatures (64°F – 72 °F)• Ferments less fully and less

discriminately • Characterized by more-

fruity flavors & aromas with a malty, full bodied flavor

• Prior to the 1800’s ales were almost universal

•Real Ale It is the term coined

by the Campaign for Real Ale (CAMRA) in 1973 for:- "beer brewed from

traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide“.

•Pale alePale ale is a beer

which uses a top-fermenting yeast

and predominantly pale malt.

It is one of the world's major beer styles.

•Stout Stout and porter are dark

beers made using:- roasted malts or roast

barley typically brewed with slow

fermenting yeast.

The name Porter was first used in 1721 :- to describe a dark brown

beer popular with the street and river porters of London.

This same beer later also became known as stout.

•Mild Ale Mild Ale has a

predominately malty palate

It is usually dark colored with an ABV (Alcohol-by-volume) of 3-3.6%

Although there are lighter hued milds, they can also reach upto 6% ABV (Strong Ale)

•Wheat

Wheat beer is brewed with a large proportion of wheat.

Wheat beers are usually top-fermented (in Germany they have to be by law).

•Lambic Lambic, a beer of Belgium, is

naturally fermented using wild yeasts, rather than cultivated.

Many of these are not strains of brewer's yeast (Saccharomyces cerevisiae) and may have significant differences in aroma and sourness.

Yeast varieties such as:- Brettanomyces bruxellensis Brettanomyces lambicus are

common in lambics.

•Lager

Lager is cool fermented beer.

Pale lagers are the most commonly consumed.

The name "lager" comes from the German "lagern" for "to store”.

Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus) and typically undergoes primary fermentation at 7–12 °C (fermentation phase) and then is given a long secondary fermentation at 0–4 °C (32–39 °F) (the lagering phase).

• It is a "cleaner"-tasting beer.• Modern methods of

producing lager were pioneered by Gabriel Sedlmayr, the Younger– who perfected dark brown

lagers at the Spaten Brewery in Bavariain 1840–1841.

• With improved modern yeast strains, most lager breweries use only short periods of cold storage, typically 1–3 weeks.

WATER

MALT

ADJUNCTSHOPS

YEAST WHAT IS IN

A BEER?

The basic ingredients of beer are :-

Water A starch source, such as malted barley:-

able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide)

A brewer's yeast, to produce the fermentation; A flavouring such as hops. A mixture of starch sources may be used (with a

secondary starch source) such as maize (corn), rice or sugar, often being termed an adjunct. Less widely used starch sources include millet, sorghum and

cassava root in Africa, and potato in Brazil, and agave in Mexico, among others.

The amount of each starch source in a beer recipe is collectively called the grain bill.

Body &Soul

NATURAL ENZYMES

COLOR

FOAMYHEAD

MALTY SWEET FLAVOR

Two row & six row

barley malt are used

BARLEY

Malt & Mash Ingredients The starch source in a beer provides the fermentable

material

key determinant of the strength and flavour of the beer.

The most common starch source used in beer is malted grain.

Malting grain produces enzymes that convert starches in the grain into fermentable sugars.

Different roasting times and temperatures are used to produce different colours of malt from the same grain.

Carbon dioxide

One cell micro-

organism

ALE:Top

fermenting

Thousands of brewers

yeast that create a

variety beer styles

LAGER:Bottom

fermenting

Alcohol

YEAST

Types of Brewing Yeasts

• Two types of brewing yeasts, originally classified on flocculation behavior are:-

TOP FERMENTING

BOTTOM FERMENTING

Ale Yeast Lager YeastWeiss Yeast

The dominant types of yeast used to make

beer are:-

Top-fermenting

Saccharomyces cerevisiae

Brettanomyces ferments

Lambics

Bottom-fermenting

Saccharomyces pastorianus.

Torulaspora delbrueckii

ferments Bavarian weissbier.

TYPES OF

YEAST USED

Weiss Ale

Lab

Lager

Ale •Ale is synonymous for beer•Top fermenting yeasts

Yeast •Ferment at higher temperatures (64°F – 72 °F)•Ferments less fully and less discriminately

•Characterized by more-fruity flavors & aromas with a malty, full bodied flavor•Prior to the 1800’s ales were almost universal

Weiss • Bavarian origins - closely related.

Yeast• Produces beer that has spicy, clove, vanilla, and

nutmeg flavor notes - POF.• PAD1 gene phenylacrylic acid decarboxylase• Decarboxylation of ferulic acid forms 4-

vinyl-guaiacol, which gives the characteristic clove flavor.

• Warm fermentation temperatures: 65 to 72 °F.

Lager• Bavarian origin.

• 1400s in Munich - cool fermentations (selective pressure)

• Taken to Pilsen and Copenhagen in 1840s• Pale malt, soft water, aromatic hops

Yeast• Became very popular - displaced ale yeast• Popularity fueled by advances of Industrial

Revolution• Steam power, refrigeration, railroads,

pasteurization and filtration technology

• Strains are closely related - common origins

• Cool fermentation temperatures: 42 to 52 °F

• Beers are more delicate, clean, drinkable, and less aromatic.

HOPS

MICROBIAL STABILIZATION

hops have antiseptic qualities

HOP AROMA fruity flowery characteristics

BITTERNESS balances malt

sweetness

FOAM STABILIZATION enhances head

properties

Hops: “Spice of Beer”• There are two primary hop

styles:

• Hops are grown around the world between the 35th and 55th degrees of latitude and harvested in fall.

Aroma Hops Bitter HopsSaaz Brewer’s Gold

Fuggle Unique

Hallertua

Substitutes For Hops:

• Before the thirteenth century, until the sixteenth century, beer was flavoured with other plants;– for instance, grains of paradise or ale hoof.

• Combinations of various aromatic herbs, berries, and even ingredients – like wormwood would be combined into a mixture

known as gruit and used as hops are now used.

Substitutes For Hops:

• Generally, a beer created without the use of hops is called a 'gruit' or 'grut'. 'Gruit' (or 'grut') can also be the term used for the mixture of spices working as a bittering agent in the beer.

• And really, anything else a gruit producer thought would taste good in their brew.

• Gruit fell out of common usage in the last century or two

• Some herbs commonly used in gruit:– sweet gale– mugwort– yarrow– ivyG– horehound– heather– juniper– ginger– aniseed– carraway

Makes up 92% of the

beer

Impurities, aromas &

flavor differences can

be mitigated

Soft water: adds

smoothness

Hard water:

helps add crispness

Water styles can

effect flavor

WATER

Cereal Adjuncts

Types of adjuncts commonl

y used:

•Corn grits•Rice•Corn syrups (high maltose and dextrose)Purp

ose:

•Additional source of fermentable sugars•Lighter body

• Some brewers have produced gluten-free beer, made with sorghum with no barley malt, for those who cannot consume gluten-containing grains like wheat, barley, and rye.

Clarifying Agents

Makes Beer appear bright

and clean

Precipitates Out

Ex: Isinglass (from

swimbladders of fish)

Not Cloudy

CLARIFYINGAGENTS

EXAMPLES OF CLARIFYING AGENTS:

o Examples of clarifying agents include:-o Isinglass, obtained from swimbladders of fish;

o Irish moss, a seaweed;

o Kappa carrageenan, from the seaweed Kappaphycus cottonii;

o Polyclar (artificial); and Gelatin If a beer is marked "suitable for Vegans", it was clarified either with

seaweed or with artificial agents.

Brewing ProcessMALTING

MILLING

MASHING

LAUTERING

BOILING

FERMENTING

CONDITIONING

FILTERING

PACKAGING

Water

Barley

Yeast

Hops

Flavours, Spices

Bottles Cans

(2-4 Weeks)(3-4 Days)

(1-2 Hours)(45-37°C)

(45-90 Mins.)

(Malting)

AdditionalWaterSprinkled

1-2 hrs45-63-73°C

45-90 mins

Settling Tank

20-26°C

YeastAdded

(Conditioning)

2-4 weeks or

longer

Hops Added

Grain CerealAdjuncts

Yeast extract as Bi-product

Fermen-tationTank

3-4Days

Malting• Barley grain is made ready for brewing.• 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 (in Germination Room)

– Kilning: malt goes through a very high temperature drying in a kiln.

Milling• Kernels break apart and

cotyledon is exposed.

• Makes it easier to extract the sugar during mashing.

Fig., Attrition rolls for milling.

Mashing• Converts starches into sugars that can be

fermented (Saccharification)• Result: sugar-rich liquid (Wort).

Fig: Mashing of Barley in Mash

tuns.

Lautering• Wort is strained through

the bottom of the mash tun.

• Mash temparature may be raised to 75-78°C– Mash out to deactivate

enzymes• Sparging: additional water sprinkled on the grains to extract additionalsugars.

Fig: Sparging

Boiling• Done in a large tank ( Copper/

Kettle)• Boiled with Hops, herbs or sugars.• Important decision about the

flavor, aroma, color of the beer are made in this step.

• Serves to terminate enzymatic processes, precipitate protein, isomerizes hop resins and concentrate and sterilize the wort.

• Whilrpooling: solid particles in the wort are separated out and clarified.

Fig:Hops added during boiling.

Fermentation

• Cooling via. A heat exchanger(commonly plate style) to a temperature where yeast can be added

• Cooling is important as yeast will die above 60°C• Yeast added or “pitched” to the Fermentation tank.• Process takes upto 7-10 days(approx.), depending upon the beer type.

Warm Fermentation Cold

FermentationSpontaneous Fermentation

Fig: Fermenting Tanks

PHASES TIME•LAG PHASE •3-15 HOURS AFTER

PITCHING

•EXPONENTIAL GROWTH PHASE

•1-4 DAYS

•STATIONARY PHASE •3-10 DAYS

FERMENTATION TIMELINE:

Yeast Metabolism During Fermentation

Sugars Oxygen

Amino Acids

Glucose

Pyruvate

TCACycle

EnergyCO2

Ethanol

Acetaldehyde

Organic Acids

Amino Acids

Unsaturated Fatty AcidsSterols

Esters

HigherAlcohols

VDK

SulfurVolatiles

Membranes

Conditioning• Aging of beer.• Flavors become smoother.• Unwanted flavors dissipate.• It takes 2-4 weeks.

Fig., Conditioning Tanks

Filtering and PackagingFiltered by:-

– Sheet pad filters.– Kieselghur filters.

Packaged in:-

BottlesCansKegs.

Unfiltered Filtered

World beer production• The top ten beer producing

countries by total volume are:

• China (44,252,936 m³)• USA (22,898,177 m³)• Brazil (12,769,662 m³)• Russia (10,240,000 m³)• Germany (9,568,300 m³)• Mexico (7,988,900 m³)• Japan (5,850,450 m³)• United Kingdom (4,499,700 m³)• Poland (3,600,000 m³)• Spain (3,337,500 m³)

Fig., Statistics of World Beer Production

(2011)

• CONSUMPTION OF BEER IN INDIA

• INDIAN BEER MARKET

COMPARISON OF BEER CONSUMPTION BETWEEN DIFFERENT

COUNTRIES

Why Beer?(Upon a survey done in a company)

•Beer is a $91.6 billion dollar category and accounts for over half of beverage alcohol dollar sales.

•Beer has a 52% share of alcohol retail dollar sales and is 85% of alcohol consumption.

Share of Total Beverage AlcoholRetail Dollar Sales

Wine9%

Beer85%

Liquor6%

Share of Total Beverage Alcohol Consumption

(Gallons)

Wine15%

Beer52% Liquor

33%

By-ProductsYeast Extract Spent grain

Conclusion:

We can conclude that:- If ingredients are not added in a

proper condition or amount, it will result in the difference in flavor and aroma of the final product-Beer.

If the process times and conditions are not maintained in a proper manner, it will affect the final product

References:-• Websites:-

– www.Google.com– www.Wikipedia.com

• "Volume of World Beer Production". European Beer Guide. Retrieved 17 October 2006.• Rudgley, Richard (1993). The Alchemy of Culture: Intoxicants in Society. London: British

Museum Press;. ISBN 978-0714117362.• Arnold, John P (2005). Origin and History of Beer and Brewing: From Prehistoric Times

to the Beginning of Brewing Science and Technology. Cleveland, Ohio: Reprint Edition by BeerBooks. ISBN 0-9662084-1-2.

• World's Best Beers: One Thousand ... - Google Books. books.google.com. 2009-10-06. ISBN 9781402766947. Retrieved 2010-08-07.

• Max Nelson (2005). The Barbarian's Beverage: A History of Beer in Ancient Europe. Routledge. p. 1. ISBN 0-415-31121-7.

• Barth, Roger. The Chemistry of Beer: The Science in the Suds, Wiley 2013: ISBN 978-1-118-67497-0.

• http://beer.about.com/od/commercialbeers/f/fizz.htm • "Beer Before Bread". Alaska Science Forum #1039, Carla Helfferich. Retrieved 13 May

2008.

THANKYOU