Beer Brewing Powerpoint

Beer Brewing
By Andy Berry
Special Thanks to everyone
who did not copyright
their images on Google
Definition of Beer
An alcoholic beverage made from the fermentation
of sugar-rich cereal grains or other starchy materials.
History of Brewing
Oldest prepared drink
In reality its in a four way tie with wine, mead and tea
Wherever grain is grown, beer is made
Beer and Bread are two sides of the same coin:
Its debatable which came first

Either could have been the catalyst for civilization
Nutritious
Fermentation unlocks vitamins

Aids in digestion
Makes grain more nutritious than they are alone!
Historically the safest drink
The boiling of beer made any water safe!
A Little more History of

Brewing
Ancient beer was different
Thick and probably chunky

Served while fermenting
Low alcohol/High calorie
Everyone drank it
Beer inspired the worlds
first food law
The Reinheitsgebot limited beer

ingredients to Barley, water,
hops and the Holy Spirit
Enacted to keep the price of rye
and wheat down for bread
Oldest
known
beer
recipe
Sumarian 4000 BC
Is
Making wine and beer at home
Home Brewing
was legal and quite common up
Legal?
until the Volstead Act 0f 1919
It is legal to brew
100 gallons
per adult in a
household
(200 G. Max)
This wine or beer
can be gifted
or tasted (As
of 2014)
Only Limit:
Homebrew
cannot be
sold!
Volstead Act was repealed in
1933- legalized home wine

making but not beer.
In 1978 a bill reaffirmed the legal
status of wine making and finally

legalized brewing beer at home.
Malted Barley
Or any grain or
pseudo-grain
Water
Hops
Hops are relatively
modern
Historically almost
every spice was used
Holy Ghost or
Godisgood
They didnt know

about yeast so they
attributed
fermentation to
God.
Components of Beer
Malted Barley
Two types of barley
2-rowed
6-rowed
Provides fermentable sugars,
flavor, and color.

Malting process:
Steeping
Germination
Kilning
Purpose:
Allows enzymes to convert
starch to sugar
Kilning make the grain storable
Specialty Grains
Highly kilned grains
add color and roastiness
Black Patent, Coffee, Debittered Black Malt
Cristal malts
adds sweetness, color and body
Cristal L 10-180
Flaked, pearled and other precooked grains
Add body, a distinct smoothness and mouth feel
oatmeal, corn, rye, wheat and rice
Hops
Spice of beer
Bitter balances sweet
Flower (cone) of a
vine-growing plant
Grown all over
Cultivated but rhysomes
Used as:
Whole cones
Pellets
Extracts
Lupulin Glands
Hops
How they are Used
Types of Hops
Beginning of the boil
Bitterness
Last half hour of boil
Bitterness and Flavor

Last 15 minutes of boil
Flavor and Aroma

After the boil
Mostly Aroma
Aroma, Bittering and Dual Purpose
Noble Hops
Dry hopping adds only

Aroma
High Alpha Acid Hops
Take less volume to bitter
American Hops
Grown and bred here

Citrus and grapefuity
After Fermentation
European Grown
Spicy and herbal
Soil, Sun and Water
The same plant will not produce

the same oils and flavors if
moved
Some Caveats
Different places have
different water
Beer Styles are place
dependent
Sometimes minerals
need to be added or
taken away to fit a
style
This is getting pretty
nit picky
Any good tasting water will

make good beer
Brewing is all about yeast wrangling: The art of

keeping our tiny beer making friends happy!
There are three types of yeast

Bread Yeast
Good for bread, bad for beer
Wild Yeast
everywhere around us
Can be good, usually really funky or downright awful
Brewers Yeast
The only consistently alcohol tolerant yeast
Two Types of Brewers Yeast
Yeasts are classified by their behavior

Top-fermenting
Ale yeast
Weiss (Wheat) yeast
Wine Yeast
Bottom-fermenting
Lager yeast
Like it warm
Fruity and easy to grow
Clove and banana
Naturally on Grapes
Like it cold
Finicky and almost tasteless
Yeast is a microscopic fungus

that eats sugar, pees alcohol,
and farts CO2.
Dont think
about it too
Much!
Yeasts Contribution
Yeast adds carbonation
Yeast can add a lot of flavors to beer.
Spicy, Fruity, Yeasty, Cloves, Bananas and Solvent-like
to name a few
Flavor provided by the yeast are affected by
Varity of Yeast
Temperature of fermentation
Gravity of wort (how sugary or not the pre-beer is)
Available O2
How much yeast is present (pitch rate)
In General how happy the Yeast is
Malt Mill
The Brewing Process
Mash Tun
Starches
become
Sugars
Filter
again
Hops
Aeration
Fermentation
Filtering
Brew
Kettle
Hot Wort
Wort is
Chilled
Bottling
and
Enjoying
The Four
Categories of
Beer Making
Dump and stir
Mr. Beer-the kit is it
Extract with specialty

grains
More control and
options
Partial Mash/ Brew in
a Bag
Can make almost
style
All Grain
Anything is possible!
Dont sweat it.

We have been making beer for
thousands of years!
My Best advice for Beer Making

KEEP EVERYTHING CLEAN
REL AX, IT CANT BE THAT HARD,
CAVEMEN
DID IT!
BREW WHAT YOU CANT BUY
Styles of Beer
More than just dark and light
Most of the beer in the world is a single style
The American Light Lager

Bud, Miller, Coors, Natural Ice, Bush and Hams are all variations
on one style
Carlsberg, Amstel, Corona, and Moslen also fall under the light
lager category
If you dont like beer you probably dont like light lagers!
There are 28 internationally recognized styles of beer and 80+
distinct sub-varities!
A Few of my Favorites
Indian Pale Ales
Bitter and hoppy
Dont Ever Say You Dont

Like Beer!
Stouts
Dark and roasty
Siasons
Funky, spicy and fruity
Wheat Beers
clove and banana flavors
Fruit Beers
The fruit shines through
This statement comes from

sheltered taste-buds that
have never experienced
anything other than light
lagers.
There is a world of Beer out
there for the tasting!
How to
Taste a
Beer
The Steps
Look-the first taste is
with the eyes
Smell-is intrinsically
linked with taste
Taste-fills in what
smell cant decipher
Reflect-each beer is
an event
Everyones palate is
different, so trust
your senses!
Appearance
What color is it?

Is the beer clear or cloudy?
Aroma
What do you smell fruit, spice, hops,

cloves, bananas, yeast, or Band-Aids
Mouth Feel
What does it feel like in your mouth?
thin/thick or fizzy/flat
Flavor
Is it malty, grainy, bitter, citrusy, dry or

sweet?
Overall Impression
Making Root Beer

Almost the same as dump and stir beer brewing
I use Extracts
Heat water to sterilize the water, sugar and extract

Cool
Add yeast
Bottle/keg
Wait until carbonated
Chill and drink
The End
Lets Enjoy
Some Good Beer

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Beer Brewing

An alcoholic beverage made from the fermentation

of sugar-rich cereal grains or other starchy materials.

Beer and Bread are two sides of the same coin:

Its debatable which came first

Fermentation unlocks vitamins

Historically the safest drink

The boiling of beer made any water safe!

A Little more History of

Thick and probably chunky

Beer inspired the worlds

first food law

The Reinheitsgebot limited beer

Volstead Act was repealed in

1933- legalized home wine

status of wine making and finally

They didnt know

flavor, and color.

add color and roastiness

Black Patent, Coffee, Debittered Black Malt

adds sweetness, color and body

Flaked, pearled and other precooked grains

Add body, a distinct smoothness and mouth feel

oatmeal, corn, rye, wheat and rice

Bitter balances sweet

Beginning of the boil

Bitterness and Flavor

Flavor and Aroma

Aroma, Bittering and Dual Purpose

Dry hopping adds only

High Alpha Acid Hops

Take less volume to bitter

Grown and bred here

Soil, Sun and Water

The same plant will not produce

Any good tasting water will

Brewing is all about yeast wrangling: The art of

There are three types of yeast

Good for bread, bad for beer

The only consistently alcohol tolerant yeast

Two Types of Brewers Yeast

Yeasts are classified by their behavior

Yeast is a microscopic fungus

The Brewing Process

Extract with specialty

Dont sweat it.

My Best advice for Beer Making

The American Light Lager

Bitter and hoppy

Dont Ever Say You Dont

Dark and roasty

Funky, spicy and fruity

clove and banana flavors

The fruit shines through

This statement comes from

What color is it?

What do you smell fruit, spice, hops,

Is it malty, grainy, bitter, citrusy, dry or

Making Root Beer