I.

INTRODUCTION
• Concepts
• History
• Differences
II. CHEMICAL PROCESS
CONCEPTS
Fermentation (anaerobic respiration) is the chemical breakdown of
substances by the use of bacteria, yeast and other microorganism
 Yeast - single-celled fungi that contain special enzymes capable
of converting sugar into alcohol and carbon dioxide
 Saccharomyces cerevisiae
Products of fermentation by yeast:
• Beer
• Wine
• Distilled Spirits
HISTORY
Mead (6500-700BC) “grandfather
of all fermented alcohols”
 consumed by royalty, made
appearances in classic literature,
and said to be “a gift from the
heavens.”
Wine (5400BC) the oldest wine
derived from grapes is thought
to originate from Iran’s Zagross
Mountains
HISTORY
Beer (3400BC) early evidence of
barley beer also found in Zagross
Mountains
Vodka (8th century) originated
from either Poland or Russia
Whiskey (1405) traces back to
Ireland
Tequila (16th century) first
produced in Mexico from the
agave plant
WHAT’S THE DIFFERENCE?
Main difference: *Alcohol by Volume (ABV) –
standard measure of how much alcohol (ethanol)
• Production Process present in a given volume of alcoholic beverage
• Raw Materials (Ingredients) number of milliliters of ethanol (mL) present
• Alcohol Content in 100 mL of solution measured at 20 °C

Production Alcohol
Raw Materials
Process Content (ABV)
Beer Fermentation Cereals 2-7%
Fruits
Wine Fermentation (particularly 7-14%
grapes)
Distillation of a Fermented
Distilled Spirits 40%
fermented product Products (mash)
BEER
Beer – a beverage of low alcoholic content (2-7%) made by the
brewing various cereals with hops
Raw Materials:
1. Water
 The major raw material of beer which comprises
90% of the final product
2. Cereals (Barley)
 Most commonly used cereal is barley. Barley is used
in the preparation of malt
 Main source of sugar
BEER
3. Hops
 A delicate, pale green, papery cone flower from the plant Humulus
lupulus
 Contains acids and oils responsible for the bitter taste and aroma of
beer
 Also acts as a preservative and extends the life of beer by the form of
an antibacterial
4. Malt Adjuncts (Flaked rice, Oats, Corn)
 Wheat - Germany
 Rice and Millet – China
 Additional source of sugar
BEER
5. Yeast
 Single celled microorganisms responsible for the production of
alcohol in beer

Two classifications of beer based on yeast used:

 Ales
 Uses top fermenting yeasts (Saccharomyces
uvarum)
 Fermented at warmer temperature (14-30°C)
 Lagers
 Uses bottom fermenting yeasts (Saccharomyces
cerevisiae)
 Fermented at cooler temperatures (4-10°C)
BEER MANUFACTURE
I. MALT PREPARATION IV. PACKAGING
 Steeping
 Drying
II. BREWING PROCESS
 Mashing
 Lautering
 Boiling
 Separation
 Cooling
III. BEER PROCESSING (FERMENTATION)
 Fermentation
 Clarification
 Cooling (Aging)
 Filtration