Commercial Production of Beer

Essential Ingredients of Beer

Malted

Barley

Hops
Yeast Water Not

required, but frequently found ingredient

Starch adjuncts
Corn and rice starches

Making Beer: a three step process

Malting Brewing Fermentation

Malting

Takes place in malt houses

Occasionally in a brewery (Coors)

Moisture Temperature Carbon dioxide

Controlled germination of barley

Goal

Produce enzymes useful for brewing

Amylases proteases

Malting

Soaking the grain Allow for controlled germination

Maximum enzyme production Minimum enzymatic activity and plant growth Stop germination Stabilize malted barley Impart color and flavor
Light malt, dark malt, amber malt, black patent malt

Kiln drying

Brewing
Functions:

Enzymatic conversion of starch to maltose, proteins to amino acids Extraction of hop flavors and aromatic compounds Sterilize maltose/aa/hop flavor solution

Brewing
Milling

of malted barley

Careful cracking of malted barley

Shatter endosperm Keep husk in large pieces

Adding

water Controlled temperature for enzymatic action

Mash Tun

The mash tun is a vessel in which the milled malted barley is mixed with water And the enzymes are allowed to degrade the starches and proteins into Substrates that the yeast can utilize during fermentation

Mash

These photos show the milled Malted barley being mixed with Warm water. The enzymes Convert the starch to maltose and The proteins to amino acids creating What is known as sweet wort.

Lautering (filtering)
The sweet wort Is separted from The spent barley By a filtration step Known as Lautering. The Barley husks serve As the primary Filtering material. Here, the remaining Spent grains are Being removed from The sweet wort With this screen.

Mash Tun with used Mash

These are the spent malt that acted as a filtering bed for the sweet wort.

Scraping out the used mash

Used mash heading towards feedlot

Sweet Wort

Kettle
Sweet

Wort Bring to boil

Add hops
Extract flavors (bitter acids) and aromatic compounds

Sterilizes hopped wort

Fermentation Tanks

After the yeast is added to the hopped wort, fermentation of the maltose to Ethanol occurs in these tanks.

Adding yeast to the fermenter

Blow-off hoses on fermentation tanks

Fermentation produces both ethanol and carbon dioxide. The carbon Dioxide is allowed to vent out through these blow-off hoses whose ends Are immersed in a tank of water, producing an air-lock and preventing Oxygen from entering the fermentation tanks.

Cleaning fermentation tanks

Cleanliness is critical in producing Quality beer. Microbial contamination Can result in off flavors and aromas.

Brewmaster Pat Ringe

Thanks to Pat Ringe, Brewmaster at Diamond Knot Brewery in Mulkiteo, WA For these pictures. Pat is A CWU Food Science and Nutrition graduate.