Beer

1
Beer

• Beer has been used over the centuries to
• quench a thirst,
• add flavor to a barbecue,
• add body when you wash your hair,
• and to forget about one's worries for awhile.

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Beer

• In the early seventeenth century people consumed
  beer with a different purpose than people do
  today.
• Beer was a form of nourishment
• A dietary staple for the Pilgrims from infants to
  the aged.
• The Mayflower carried three times more beer than
  water
• Beer practically replaced drinking water in the
  Pilgrims daily lives.

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Beer

• In the early seventeenth century people consumed
  beer with a different purpose than people do
  today.
• Records from the seventeenth century show that on
  average an individual consumed about three quarts
  of beer per day.
• Beer was so important to the residents of New
  York City that they paved Wall Street in 1630 to
  ease the delivery of beer in the muddy season

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Beer

• Civilization and Beer
• Hypothesis 1
• science of brewing beer gave birth to all
  sciences and possibly civilization itself.
• formerly nomadic people settled in Mesopotamia
  because they found it impossible to travel and
  maintain a steady supply of alcohol or the grain
  from which to make it.
• Agriculture and civilization grew out of the
  desire to quench a certain kind of thirst.

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Beer

• Civilization and Beer
• Hypothesis 2
• civilization began with the purposeful
  cultivation of the earliest farmed grains--wheat
  and barely.
• it is believed that beer was discovered
  accidentally following settled civilization and
  the cultivation of barley.

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Beer

• Who discovered beer?
• Mead, a fermented drink of water and honey mixed
  with malt, yeast, and herbs was perhaps the first
  stimulating beverage. The Medes, Persians,
  Phoenicians and Egyptians all had this drink.
• The first batch of beer is thought to have been
  accidentally made by some individual who left a
  bowl of barley out in the rain.
• The first recipe for "wine of grain" was
  inscribed on stone tablets in Mesopotamia about
  seven thousand years B.C.
• Brewing has been documented off the western Coast
  of Scotland on the island of Rhum as far back as
  4,000 years.

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Beer

• The earliest chemical evidence of beer was found
  at a Sumerian outpost called Godin Tepe in Iran.
  
• A yellowish residue was found on a piece of
  pottery and was chemically identified as being an
  oxalate salt, such as found on the insides of
  today's brewing tanks.
• This piece of pottery is over 5,000 years old.
• Similar findings have been made in 3,000 year old
  Egyptian storage vessels.
• Beer in China was called kiu in the 23 century
  B.C.
• By 1800 B.C. the Babylonians were brewing beer.

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Beer

• in Europe
• Beer came to Europe by way of the ancient Greeks
  through forays into then brew-active Egypt.
• Beer then flowed north with Julius Caesars
  legions about 55 B.C. into Gaul and Britain.
• The first use of hops is generally attributed to
  the monasteries of Northern Gaul, where Gaulish
  monks applied the Celtic word beor to their
  concoction. Saint Arnold, 6th century A.D. was
  apparently the first person to introduce hops.
• In the middle ages, brewing was done in
  households by women.

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Beer

• First Commercial Brewery
• It wasn't until 1040 A.D. that the first
  commercial brewery, the Weihenstepan Brewery, was
  established in Freising Germany.
• In Belgium, politics played an interesting role
  in the development of breweries.
• Catholics and Liberals were competing both
  locally and nationally for political seats and
  the local brewer was often the mayor.
• A predictable countermove by a rival was to open
  his own brewery.

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Beer

• First Commercial Brewery
• Consequently, by the end of the 19th century most
  villages had two breweries--one Catholic-owned,
  one Liberal-owned, and each brewer produced at
  least five different beers.
• It is easy to see why Belgium claims to be the
  beer paradise of the world. They produce 900
  different beers of 250 different kinds and each
  week a new beer is introduced onto the Belgian
  market.

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Beer

• In America, Peter Minuit opened the first public
  brewery on Manhattan Island.
• In 1635 the first commercial brewery was
  established near Boston and some think it may
  have been linked to Harvard.
• Harvard has a long history concerning beer
  brewing and actually owned three breweries in the
  1600 and 1700s.
• the first president of Harvard was dismissed for
  a lack of producing adequate amounts of beer.
• William Penn erected the first brewery in
  Pennsylvania in 1638 followed by
• Samuel Adams (father of the Revolution),
• Thomas Chittenden (Vermont's first governor)
• and George Washington (who was thought to have
  written the first recorded recipe for homebrew in
  North America..

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Prohibition

• people like Al Capone, Legs Diamond and other
  "family members" got into the beer business
  during the 1920's Prohibition.
• During Prohibition, the availability of alcohol
  was limited due to the 18th Amendment to the
  Constitution of the United States.
• Fortunately the 21st Amendment repealed the 18th
  in 1933.

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Commercial production of beer

• Superbreweries
• Anheuser Busch produces at least 70 million
  barrels of beer per year.
• Miller produces 41 million barrels.
• Typically artificially carbonate their beer
  because they have to make it quickly and
  efficiently
• Many use preservatives to enhance shelf-life and
  long-distance transportation

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Commercial production of beer

• Microbreweries
• Microbreweries are defined as producing less than
  15,000 barrels of beer a year.
• More concerned with taste and brew their beers
  naturally without artificial flavor or
  carbonation
• Much fresher with no preservatives
• Incorporate bold flavors and boutique and
  specialty beers

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Home brewing

• Once the initial equipment is produced, the price
  per batch is much lower than commercial beer
• Many want to explore the possibility of brewing
  exotic tasting beers
• The government made it legal for citizens to make
  their own beer
• can make one hundred gallons per adult individual
  per household.
• It is illegal to sell homebrew.
• It is still illegal to make homebrew in eleven
  states.

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Four ways of making homebrew

• 1. Commercially available bag and water sold by
  Popular Mechanics--all the ingredients for the
  mixture are already in the bag so all the
  consumer has to do is add water and wait. About
  45.
• 2. Pressure canister--the ingredients come in
  two separate containers, so the consumer has to
  mix the two separate ingredients with water and
  add it to the keg. 100 to start, and 20 for
  additional starter batches.
• 3. Similar to 2 except that instead of a
  refrigerator-keg storage technique, bottling is
  involved.20-25 per batch
• 4. Homebrewing from scratch--used by experienced
  homebrewers. All ingredients are bought or grown
  separately and are added together at specific
  times, just like a cooking recipe. Since the
  beer is put together by the ingredients and
  doesn't come pre-packaged in a bag or a can, the
  choices of what to make are infinite.

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Beer making

• Ingredients
• malted barley,
• hops,
• yeast and
• water.
• Barley--a grain and the base ingredient of beer.
  The barley is what provides the sugars, soluble
  starch and starch-to-sugar enzymes which are
  necessary for fermentation to take place.
• Different forms--dark brown or black contributing
  to a darker, more bitter beer.
• Lighter, contributing to a lighter, crispier beer.

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Beer making

• Hops--the ripe, dried blossoms of a perennial
  vine, Humulus lupulus in the mulberry family.
• Hops add a bitter flavor to beer and help to
  preserve it.
• Noble hops--the most sought after are found in
  Germany and Bohemia and now Australia

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Beer making

• Yeast--an important ingredient of the beer.
• This is a single celled fungus that plays the
  central role in converting sugars into carbon
  dioxide and alcohol during fermentation.
• Two main varieties of yeast and several hundred
  strains. Each strain, used with similar
  ingredients will produce a different flavored
  beer. Typically the yeasts favor a pH between
  5.0 and 5.5.
• Ale yeast--favor temperatures between 60-75 F,
  usually top fermenting with a greater O2
  requirement. This is usually Saccharomyces
  cerevisiae.
• Lager yeasts--favor temperatures 35-50 F,
  usually bottom fermenting, with a lesser O2
  requirement. This is usually Saccharomyces
  uvarum (formerly known as Saccharomyces
  carlsbergensis).

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Beer making

• Water--since beer is at least ninety percent
  water, special consideration is given to how the
  water tastes before it goes into the brew kettle
• i.e. the Rocky Mountain Spring water used in
  Coors.
• Us. any water that is good enough to drink is
  good enough to brew with.
• Occasionally minerals like gypsum or salts are
  added to provide a pH buffer and to enhance
  flavors.
• There is a current German law from the 14th
  Century that forbids one to urinate in the river
  systems on Tuesday because of water diverted for
  brewing on Wednesday.

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Beer making

• Other ingredients
• When hard times hit the Pilgrims, they
  substituted things like corn, pumpkins,
  artichokes, persimmons, bran and oats for the
  usual barley.
• When hops couldn't be found, they improvised,
  using spruce, birch, pine, walnut and sassafras
  to add seasoning to their beer.

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Beer making

• Equipment
• Boiling kettle
• Long handled spoon
• A thermometer
• Cooling coil
• A hydrometer
• 7-8 gallon bucket with a sealing lid
• a 7 gallon carboy
• siphoning tube
• a fermentation lock
• bottling caps, bottles and a capper or
• Pressure canister

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Beer making

• 1.Sterilize the equipment
• Clorox and hot water, pressure cooker.
• If the equipment isn't sterilized a number of
  contaminating organisms, both bacteria and fungi,
  and ruin the beer.

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Beer making

• 2. Malting
• The appropriate variety of barley (some are more
  suitable to the production of malt whiskey or
  food rather than beer),
• are allowed to soak in water for about 40 hours,
  with draining and new water added every 8 hours.
  
• Once the barley grains reach 40-45 moisture the
  barely is allowed to germinate around 60 F.
• Germination of the grain allows for plant enzymes
  to convert carbohydrates into more simple sugars
  like glucose.
• Once the epicotyl forms, the grains are dried
  with a gradual rise in temperature (122 F for
  lagers, 221 F for ale malts).

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Beer making

• 3. Mashing
• the barley has to be cracked open so that water
  can get inside and activate the enzymes.
• These enzymes called diastases, become most
  active around 150-160 degrees F. They convert
  the starches from the barley into simple sugars.
  This process is known as mashing.
• After the solids are strained out the dark, sweet
  liquid is called "wort."
• 4. The wort must be boiled for 30-90 minutes
  depending on the recipe.

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Beer making

• Hops are added at different times during the
  boiling phase.
• Hops have tiny oil glands that contain oils and
  resin that contribute to the aromatic flavor and
  bouquet of the beer.
• Hops contributing to the bitterness of the beer
  are added early in the boil so the resins have
  time to dissolve into the wort.
• Hops that are added for their aromatic flavoring
  are added within the last few minutes of the
  boil. Otherwise the quickly dissolved oils get
  steamed out of the wort.

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Beer making

• 5. The wort is cooled, so the yeasts to be added
  next don't die.
• This is done quickly either with a cooling coil
  hooked up to the cold water tap or by
• "splarging" where the hot wort is poured into a
  sterilized container containing cold water.
• 6. The yeast is "pitched" either as a
  freeze-dried powder or as an actively growing
  liquid. Each has its advantages.
• 7. The yeast is allowed to ferment the wort for
  up to 10 days, depending on the type of beer.
  During this phase, the alcohol is made and the
  carbonation is allowed to escape through the
  fermentation lock.

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Beer making

• Respiration--the yeast converts simple sugars to
  carbon dioxide and water. The yeast obtains it's
  energy for fermentation and sedimentation during
  this phase.
• Fermentation--the conversion of sugar to alcohol
  and carbon dioxide. It is the longest of the
  three phases. At its peek, which is also the
  start of sedimentation, the yeast has a density
  of 50 million cells per milliliter.
• Sedimentation--the yeast cells settle to the
  bottom of the fermentation vessel because most of
  the sugars have been converted and utilized for
  respiration, and the begin to prepare for
  dormancy. Sedimentation last for 2-3 days. At
  the time the beer appears clear, the yeast's
  density is less than 1 million cells per
  milliliter.

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Beer making

• 8. At the peak of alcohol production (measured
  with a hydrometer) the beer is ready to bottle.
• Typically the beer is carefully siphoned off into
  a second sterile container to eliminate as much
  of the sedimented yeast as possible.
• If not the yeas forms a thick scum on the bottom
  of the bottle.
• 9. A small, but precisely measured amount of
  sugar is dissolved, and added to the brew.
• This is known as secondary fermentation, and
  allow the yeast one final fermentation cycle to
  produce the carbonation in the bottles.
• Frequently, there is a second siphoning step or
  even a filtration step to remove the remainder of
  the yeast before bottling. Some yeast is needed
  to do the secondary fermentation.

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Beer making

• 10. Aging. The bottles are then set aside in a
  cool, dark place and left untouched until ready
  to drink.
• "Green beer" can be drunk at one week after
  bottling.
• Most homebrewers leave their beer sit three or
  four weeks before the first bottle is opened.

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