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Handbook of Brewing

Graham G. Stewart, Inge Russell, Anne Anstruther

An Overview of Brewing

Publication details https://www.routledgehandbooks.com/doi/10.1201/9781351228336-3 Brian Eaton Published online on: 19 Oct 2017

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The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The publisher shall not be liable for an loss, actions, claims, proceedings, demand or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material. Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 Brian Eaton Brian whiskey production. In addition, saké production is a very different form of form productionwhiskey different is brewing. avery saké addition, production. We In also are of process the of tation.” part first production; essential Brewing it the beer to is not is also unique involvedprocesses found subsequent be in chapters. can 3.3 3.2 ...... 3.1 Introduction References...... “Brewing” is defined in dictionaries as: “The making of beer by infusion, boiling, and boiling, fermen infusion, beer by of making as:“The dictionaries in “Brewing” is defined individual on the brewing process; more detail the to provides chapter introduction an This . 3.3.12 Clarification ...... 3.3.11 Aging 3.3.10 ...... 3.3.9 Fermentation 3.3.8 3.3.7 3.3.6 3.3.5 3.3.4 ...... 3.3.3 Mashing 3.3.2 ...... 3.3.1 Malting Discussion Brewing of Steps Individual ...... of Brewing Steps ...... Outline Packaging 3.3.13 Packaging 3.3.14 ...... 3.3.11.2 Chillproofing 3.3.11.1 ...... Process Fermentation 3.3.9.2 3.3.9.1 Yeast...... Handling Wort Cooling/Aeration/Yeast...... Pitching Trub Removal...... Wort...... Boiling . Separation Mash Adjunct and Use ...... Milling 3.3.13.1 Warehousing...... Distribution and 3.3.13.2 Immobilized Yeast...... Immobilized . Lager Fermentation Fermentation Ale Packaging Containers Packaging Packaging Equipment...... Packaging ...... 3.1 IN ...... CONT ...... TR ...... ODUC ENT A S T n Overview of Brewing ION Cha p t er

64 64 60 60 60 66 66 66 54 65 65 65 56 56 63 59 59 58 58 58 57 57 53 61 53 3 - Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 quent chapters. found subse be in can description 3.2) subprocesses. Amore detailed (Figure their and processes definition): “An American craft brewer is small, independent, and traditional.”definition):and independent, brewer is craft small, American “An brewer” (www.brewersassociation.org/brewers-association/craft-brewer- a“craft be to understand Brewersthey the themselves UnitedStates, what defined Association has the major In producers. brewers brewers; are some “craft” multinational of with that these said itpete be to although has Worshipful Company of Brewers (http://www.brewershall.co.uk/history-and-treasures). know it today. 1438 from However, dates that is active exists today and guild the as still original the we as of of Brewing Distilling Brewing Institute and Institute was the form to merged the with guild this Brewers’ 2000, In Incorporated Guild. brewers the UK by werethe called abody represented 1906, from of of employed brewing. times, those more recent interests In the represent craft the in duction abig 1292 were in to from amicrobrewery. brewery established or in AD, guilds UK, the In of pro annum per of of hectoliters beer brewing, it whether is art amillion practical the in skilled (https://en.oxforddictionaries.com/definition/craft). art” apractical in Brewers are especially skill, up“brewing trouble or mischief.” in a phrase as and infusions, herbal of tea, making the to applied being term this with familiar 54 1. beers. no-alcohol low-alcohol and on vehicle of and introduction the to led control has of machinery its operators effectand on the about alcohol Concern for beers. ademand low-strength, thirst-quenching created heavy industries other and mining, were consumers employed. which the in steel manufacture, in labor tries Manual indus - the the sale by of affected lower-strengthalso trend influenced was this beers; but Britain, gravity, alcohol content on the or original notably some countries in in taxation high The duced. Belgium. in lambic beers of use acid produce to alactic is fermentation the as unique is essentially UK the in conditioned beer Germany. and Scandinavia, Netherlands, the Belgium, Britain, dominantly pre employed Europe, practices from due largely globally originally have being to similar become The brewing saveraw alternativematerials. havelocal that foreign finding necessitated currencies of to order barley in malt import on the due due its butto restrictions to availability also partly ­ for example, flourished— of use has sorghum the Africa, In of raw of use materials. a variety the and types employed beer other raw describes material worldwide. main the particular, in 2, Chapter

derives from traditional or innovative brewing ingredients and their fermentation. their and ingredients innovative or brewing traditional from derives whose flavor beverage volume beers alcohol in of its total amajority has AbrewerTraditional: that brewer. who acraft themselves not is member beverage industry alcoholic interest) by an (or economic controlled or equivalent owned is brewery craft of the percent 25 than Less Independent: of beer. barrels 6million lessthan of beer production Annual Small:

The following is a brief introductory description to the malting (Figure 3.1) (Figure malting the to following description The brewing is and introductory abrief In recent times, “craft” has been used as a marketing concept help to brewers smaller com amarketing as used been has “craft” times, recent In as: evolved has craft that defines Brewing is acraft “A atechnology. into Oxford Dictionary The Government and social pressures have also had their influence on the types of beer beingpro beer of types the on influence have pressures their had social also Government and for production some method For cask- notable example, differences. are traditional the There is this barley because from malt brewing of the with beer general in chapter, deal we this In will

b. a. Malting Barley storage—protect the barley to maintain its vitality maintain to barley the Barley storage—protect Barley drying and dressing—remove debris, dry to store to dry debris, dressing—remove and Barley drying —converting barley into malt (further details in Chapter 5): Chapter in details (further malt into barley —converting 3.2 OU T LINE OF B OF LINE R EWING S EWING T EPS Handbook of B of Handbook rewing - - - - - Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 2. 3. A 3.2 Figure 3.1 Figure n Ov

Milling f. able compounds (details in Chapter 11) Chapter in (details able compounds Mashing e.  d. c. er v Malt storage—protect the malt until required until malt the storage—protect Malt enzyme activity developmaintain by heat, color/flavor, but still dry germination and Kilning—stop Germination—spread the grain and let the barley germinate naturally germinate barley let the and grain the Germination—spread Steeping—thoroughly soak the barley in water in barley the soak Steeping—thoroughly iew of B of iew T T ypical barley malting process. malting barley ypical —grind the malt (often with other cereals) to form grist. form to cereals) (often other malt with the —grind he typical brewinghe typical process. —mix grist with water (liquor), enzymatic conversion of starch and protein into ferment into protein and conversion (liquor), of water starch with enzymatic grist —mix (b La Ma ottle, can,keg) Sp ma Pack uter tunor ent g sh mi rewing Malt sh f Mill ag ilter rain ing x er

(rice, corn,wheat Bright Sy Cereal co tank ru A p djunct Enz be Dr Grain h Ke er Ge ying andcuring yme generation oker ttle St rmination Kilning Ba ee Ho Malt ydration rl ping ) ps ey Carbon

atio n Hot wor Pl Centrif Fe Ye Fi ate co Ag rmen ltration as t +O ing t tank uge oler ter 2 - 55 Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 8. 7. 6.

shoots (and roots) emerge from inside the grain. This is achieved by heating (kilning) the grain with with grain the is achieved (andshoots (kilning) by This heating roots) grain. emerge inside the from allowed as If continue, to anew stops barley germination plant maltster but would the formed, be down (hydrolyze) break to begin grain’s the grain, the present in food reserves. already those with together enzymes, These enzymes. called proteins special produce to layeraleurone grain of the which activates the releases aplant gibberellin, hormone, and embryo produces grain The bed. the through is kept wet moist cool bed by air and passing chilled grain embryonic shoots. The and roots of astorage approximately from moisture 12% is raised moisture 45% to the and common, 46%. to most are Two not periods asphyxiated. are wet dry corns and the that or three sionally ensure to occa- drained cool and in water steeped first is grain field.The the in was left germinate to corn the barley if in nature what mimics occur would process malting the of part first The properties. cal and physi levels chemical enzyme modified and is much increased with that product more friable, 3.3.1 Malting 10. 9. 12. 11. 4. 56 14. 13.

b. a. 15. b. a.

c.

5. Once thoroughly wet, the grains are laid out as a shallow bed, and they start to grow, to start they producing and out a shallow laid as bed, are wet,grains thoroughly the Once a into kilning converts and raw process barley malting by steeping, germination, controlled The

(further details in Chapters 8 and 14): 8and Chapters in details (further Yeast Handling and 14). Wort Cooling/Aeration e. d. c. Sedimentation b. a. Trub Removal 11). Chapter in details (further tion Wort Boiling c. b. Fermentation Yeast pitching  d. Aging Yeast removal (flocculation) 14). 8and Chapters in a. 11): Chapter in details Wort Separation Packaging Clarification ments in beer marketing are discussed in Chapter 23. Chapter in discussed are marketing beer in ments text.) the in However, considered not are process novel brewing of the develop aspects (These tion. Warehousing Distribution and c.

Whirlpool. Centrifuge

Yeast storage Yeast propagation Filtration hop strainer Hop back, Mash filtration Mash Lautering or Lautering Acid washing so on. so yeast Surplus Mash tun separation tun Mash Filtration Centrifugation Fining —matures and stabilizes the beer at low temperatures (further details in Chapter 15). Chapter in details (further low at temperatures beer the stabilizes and —matures —beer filled (racked) into its final container, bottle, can, or keg (further details in Chapter in 16). details or can, keg(further bottle, container, final into its (racked) filled —beer —uses a coagulant (isinglass) remove to forth. so acoagulant yeast and —uses —removes particles to produce bright beer: bright produce to —removes particles —sterilization, coagulation, hop addition, and conversion and extraction, concentra conversion extraction, and and hop addition, coagulation, —sterilization, —yeast growth; flavor, alcohol, and carbon dioxide flavor,(CO —yeastcarbon and growth; alcohol, 3.3 —removing coagulated material and hop debris: and material coagulated —removing —add the culture yeast to the wort. the yeast to culture the —add —particles trapped on a filter bed or on sheets (further details in Chapter 15).Chapter in details or on sheets (further bed onafilter trapped —particles —maintain yeast in good condition (high viability/vitality, etc.) viability/vitality, for (high use/reuse. condition good yeast in —maintain —separate the liquid (sweet wort) from the solids (spent grains of draff) (further (further of (sweet draff) liquid (spent solids the wort) the grains from —separate —treat the yeast culture with acid to reduce bacteria. reduce to acid with yeast culture the —treat —sell excess to use in animal feeds, health foods, and to flavoring industries, and industries, flavoring to and foods, health feeds, animal excess in use to —sell DISCUSSION OF INDIVIDU OF DISCUSSION —particle and yeast removal by centrifugal force. yeast removal by and centrifugal —particle —preparation of pure culture. of pure —preparation —aerate (oxygenate) and cool the wort (further details in Chapters 5, 11, Chapters in (oxygenate) details —aerate (further wort the cool and —reduces yeast level in the immature beer. yeast level immature the in —reduces —storing and transporting the beer to the customer in perfect condi perfect in customer the to beer the transporting and —storing A L B R EWING S EWING 2 ) production (further details details (further ) production Handbook of B of Handbook T EPS rewing - - - - Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 A as an adjunct for an as one, or anumber, following of the reasons: (corn), added maize cereals—barley, oats, wheat—are and rye, raw sorghum, but rice, the unmalted (and earlier Chapter 5), in discussed use). are their (provided legislation cereals local Malted permits 3.3.2 detail. in malt barley and topic 5considers the of Chapter reasons. for also trade and for reasons economic beers normal in abarley replacement as malt both America Central and mentioned earlier, is widely Africa in used high levelsryethe malt, from benefit malt. Sorghum in of enzymes grains, of unmalted proportions using high whiskey rye production. distillers, some Also, other beer, but Canadian it in is used resultant the in Rye instability brewing due in slow to haze used is and little malt separation wort production of the weissbier in is used malt wheat. Wheat and oats, maize beers: (corn),rye, productionthe rice, for of sorghum, specialist mainly purposes, specific for ready stored use. corn malted the and removed then mechanically are roots develops also color flavor. it, kilning preserve to and malt the The well As air. drying as hot dry equipment and materials available brewer. the to materials equipment and soluble (sweet) which is called extract, malt unhopped. wort, yield to starch the and proteins the degrade enzymes the while stand to mixture allowing the and Mashing 3.3.3 11). Chapter in of sieves details (further series a is analysis checked through by grind the fineness of The mill. of ahammer crushing grain the more produced by severe as grist, a finer much require but filters mash or lauter tuns, tuns mash for conversion. with use grist coarse enzymic produce the Roller during mills malt the from ponents faster soluble extraction of aids the stage and mashing com the easier wet to malt the during makes 6considers detail. content. adjuncts in Chapter starch of their temperature gelatinization high the to [corn], due malt, with before maize mashed sorghum) precooked being lar be to and wheat, rice, need n Ov • • • • • • • Barley malt can be supplemented with other cereals, either malted or raw, either malted supplemented cereals, be Barley other with can for malt purposes specific for for brewing cost cereal is malted barley, and major the malted are Although cereals other There are three principal mashing methods that have that the developed methods been mashing accommodate to principal three are There hot with water used, adjuncts if cereal and malt, crushed the of mixing process is the Mashing This grist. called particles range a produce to of smaller first milled be to itself needs malt The conjunction (and in most barley particu with cereals malt, in cereals raw as unmalted used When temperatures, more complicated brewing equipment, and often a less well-germinated malt. The The malt. aless well-germinated often and equipment, brewing complicated more temperatures, mashing Decoction tun. mash the in place takes also solids the from wort sweet (unhopped) liquid, of the separation The breweries. by smaller used it still is and malt, quality, well-germinated high It requires stirring. without Infusion mashing malt. barley lessthan cost To generally lower at beer cost—adjuncts produce brewhouse. the in To efficiency processing of and ease improve the 20). 9and Chapters in details further see stability; foam beer enhance also will grists (all malt spectra lower due to foam protein beer levelsTo fat (lipid) different and manipulate rice. to pared flavor flavor—maize give(corn), fuller com different a Towill for with example, abeer produce much less protein. contain usually they To because physically beer stable amore produce er Milling and A and Milling v iew of B of iew rewing —this is the classic British thick mash using a mash tun at a single temperature and and temperature asingle at tun amash using mash thick classic British the is —this djunct Use djunct —this is the typical European mashing system that uses a series of different of different aseries uses system that mashing European typical the is —this (weizen bier or white beer). - 57 - - Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 58 t 3.3.6 productionvinegar processes. 3.3.5 poultry. and herds cattle beef and for milk grains, draff/spent feed, sold animal as of (extract) sugars amount solid (raw)maximum the from solids (spent used The are grains) materials. the collect to and wort bright is produce to for objective ready nextbe the The procedure mash. of this andto Typically,completeto 2h separation the rated. takes filter amash while 3h, takes alauter tun beingsepa- is mash first the while mixer mash the in started enables be to transfer mash asecond the give systems, to extraction. For and depth both rapid very bed separation grain thin a very and area, filtration a large pressure, uses filter mash gives the and depth, rapid separation, shallow grain and eter diam filter.dueto or amash to tun, large process;the a lauterits a lauter systems accelerate tun, Both vessel, either to asecond is transferred systems, mash the mashing With other vessel, tun. mash the 3.3.4 name for the particles present in the hot boiled wort, and they are quite large (20–80 µm) size. in (20–80 quite large are they and wort, hot boiled the present in for particles name the not does suffer.stability However, removal is the of is much Hot trub break degree debated. the is removed boil the beer so that during formed material most coagulated of that the it is important • • • • • • • Wort boiling is a process unique to beer production because it is not required in the distilling or distilling the in it production is not because required beer to unique Wort is aprocess boiling same the place in take separation wort and of mashing processes classicFor the the mash, infusion Although there are differences of should wort cloudy, whether opinion be differences are there Although or brilliant, bright, Concentration of the sugars by evaporation. water sugars of the Concentration by sulfide, evaporation. dimethyl such as volatiles, Removal of undesirable flavorColor and formation. 20). Chapter in details (further foam and stability for beer important is This (trub), removed. later be particle asolid can form which to tannins and of excess proteins Coagulation 7). Chapter in details (further hop addition late from pounds com aroma and oils and boil the to early added hops from compounds bittering of the Extraction instability. possibly off-flavors yeast and cause ing beer and brew the with compete could molds that and yeasts, bacteria, eliminate to wort of the Sterilization temperatures for proteolysis (about 40 temperatures way, this In optimal decoction. double, single, triple or times: more or one achieved be can sel. This ves mash it the to returning and point, it boiling to heating mash, of the part out (decocting) taking by initiated or panels heating controlled by achieved automatically be can increases temperature carried out in a separate vessel such as a lauter tun or with a mash filter. amash with or tun vessel alauter such as aseparate out in carried 35 approximately at mixer mash the in already is which mash, malt the into transferred and point boiling the to increased be then can (adjunct) cereal temperature The mash dextrins. lessviscous smaller, into molecules starch hydrolyzing the by randomly viscosity the reduce to is effect Its temperature. active this at α its mainly is it because malt” “sacrificial called often is this reduction; ity viscos this in assist to 5% added be 15%, Some to malt, usually thins. will mash viscous very the 85 about to water with heated is adjunct cooker, the cereal the In mixer. mash the and cooker cereal Two employed—the mash. vessels are separate malt main the to before addition (gelatinization) precooking wheat) or (corn, rice, require adjuncts Double mashing filter. mash or tun alauter such as equipment, separate out in carried usually is separation Mash hydrolysisstarch (54 Mash Separation Mash Wort Boiling Wort rub R rub emoval —known as the American double mash system, this process is used when cereal when cereal used is process this system, double mash American the as —known ° C (to achieve the temperature for starch hydrolysis). for starch usually is C (to separation temperature Mash achieve the ° C to 65 C to 1 Wort boiling satisfies a number of important objectives: Wort satisfiesimportant a of number boiling ° C) and finally a high temperature for wort separation (about separation 70 for wort temperature high a finally and C) ° C to 50 C to ° C) can be followed by optimal temperatures for temperatures followed be can C) by optimal ° C and held at this temperature for 10 min while for while 10 min temperature held this at C and Handbook of B of Handbook -amylase that will be be will that -amylase rewing ° C). C). - - - - - Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 whether wholewhether hops have or hop products employed: been efficiency. fermentation whichcells, could inhibit some brewers choose remove to flavor effects on it beer coating of the and due suspected to yeast 3.3.7 A pitching, employed its storage fortechniques the reuse, and for yeast to order the acid in washing full-scale to culture propagation yeast, of yeast of cropping the alaboratory the the from and pitching the appropriate are the culture of viability and vitality the maintaining in steps beer.Important final 3.3.8 14. 8 and of by metabolism wort Chapters so on. yeast in The and is discussed mins, nitrogen (FAN), ions,- vita amino free maltotriose),sucrose, and maltose, dextrins, unfermentable collection gravity. the determine to obtained be arepresentative sampleso that can the benefit of added mixing wort of the efficient has design. vessels open of This the an if often are used, is also fermenter injection the fermenter, into en route the to Injection is but usually direct of oxygen 14.) 8and Chapters in importance is discussed new hence and cells. (The membranes exchanger heat vessel the fermenter. en route from the to or in-line typically 8 typically for is fermentation temperature wort exchanger, The medium. cooling using cold main water the as n Ov • • • • • There are several methods for particle removal, depending on the available removal, for on several the also methods equipment particle depending and are There below µm)cooledwhen is 2 wort A muchappears 60 than particle finer less (cold break, The handling of the yeast ofthe the is keyof efficiency the to the quality handling and to The of brewery fermentations Wort is acomplex consisting of fermentable (glucose, medium fermentation sugars fructose, fornutrient production ofessential or oxygen the yeast an as wort cell Air the to added is also fermentation the cooled in wort Yeast the to either directly wort, the into is pitched (inoculated) The wort is cooled from almost boiling point to fermentation temperature through a heat aheat through temperature fermentation to point boiling almost is wort cooled from The vessel, leaving the trub cone behind for later disposal. for later behind cone trub vessel, the leaving of the away periphery the taken from be can wort bright the vessel, of and the center the in mound a as deposited are hop debris and trub The tank. cylindrical the into inlet atangential after rotates wort when the particles onthe force acting 11),1 and centrifugal/centripetal of use the makes which Whirlpool: particles. solid the 10); trap Chapter powder in can (details both Filtration: of flocculation. process by the separated be to surface wort the off skimmed then and bubbles air to float to attachment by made be can Alternatively, particles the beers. of these production the in step essential an is atmosphere the from organisms of infecting pick-up the Belgium since in beers of lambic employed production the in still cally. are Coolships and hygieni efficiently but more result vessels same achieve the sedimentation modern more The was clarified. and naturally it cooled while shallow, wort large, held vessel the open that ship—a obsolete cool now of almost the principle was the vessel. ashallow This into run is wort the if Sedimentation/Flocculation: 15). Chapter in discussed are fuge centri use of a the of process the (details intoway their find and harvest during barley the up with picked are that stones small from damage to prone also are Centrifuges costs. running and capital in Centrifuge: removal. for stage trub afurther require will and not does but astrainer trub, the catch also by will hop back sieving. hop The debris the remove to required is strainer or ahop back then used, whole are If hops Strainer: Back/Hop Hop er Wort Cooling/ Wort Yeast H v iew of B of iew C to 15°C to The trub particles can be removed by filtering through a bed of kieselguhr or perlite perlite or kieselguhr of bed a through removed be by filtering can particles trub The The simplest and most elegant separation technique is the whirlpool (details in Chapters Chapters in (details whirlpool the is technique most elegant separation and simplest The andling Hot wort centrifugation is an effective method for removing hot break but expensive is for break hot removing effective method an is centrifugation Hot wort °C for 18 lagers and rewing A eration/Yeast Pitching eration/Yeast The large particle size of the hot break means that it sediments quickly quickly it sediments that means break hot of the size particle large The C to 22°C to °C for ales. C, and and °C, - - - 59 Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 and FAN dioxideand alcohol, (CO produce to carbon 3.3.10 14). 8and Chapters in details mentation (further the beer. Itthe is now “age” to atbelow more usual beer the 0 mately 8 using fermentation a nonflocculent at a yeast lowersecondary incubation temperature—approxi using fermentation This was aflocculentfollowed involved process culture. yeast by a aprimary compounds. Typically,compounds. of wort. mL pitched per yeast are cells million 20 5to 3.3.9.1 14). 8and Chapter in are studies ficultale theseprecisely an define to of and a lager what what constitutes constitutes (details and lagerale have definitions and of say to the overit is the now that become dif blurred true years, have systems equipmentof for fermentation that different used and It years. many would been be 3.3.9 Vegemite,Marmite, Cenovis), supplement and health to and manufacturers. distilleries, to yeast Surplus infection. is avaluablereduce is sold food coproduct and flavorings the to industry (e.g., 60 3.3.9.2 14). 8and Chapters (details in However, characteristic. sedimenting similar a bottom subsequent stages remain the processing yeast adopts top-cropping conditions, vessels the these under and, cylindro-conical in fermented leavementation and predominantly (fermentability) sugars residual currently beer. are Ales the in a convenience for yeast, for top-fermenting and rapid the removal cropping yeast of fer the halt to efficient an as re-pitching,for a best produce to the quality crop fast yeast of obtain to fermentation, systems. systems evolved These Union, Squares Yorkshire Burton Open the and Square, methods as 10.) Chapter in discussed are aids processing similar and of use of isinglass finings the details beer. (Further the to astrong hoppy character impart to used are dry hops, and, together with aid to clarification the casks to added are often ing. finings Isinglass brewerytank for a conditioninto cold filled and cooled further into or acask directly either filled yeast for crop subsequent fermentations. vessel the from prevent to off-flavorsfrom autolysisyeast alsoprovidevital to and and a healthy (as fermentation cask-conditioned in ale). secondary sweetness early and cropped be yeast can The andthe to mayleave deliberately be yeast flocculate to cooled early some residual sugar for palate not extent does always Fermentation but its to full occur temperature. aconstant maintain to sary at18bated Saccharomyces uvarum Saccharomyces yeast species pastorianus Saccharomyces cropping Bottom For both ales and lagers, the basic fermentation process is similar. Yeast is similar. basic lagers, process the fermentation and ales For sugars wort both uses There are two main types of fermentation—ale and lager; but, in addition, there is a wide variety is awide variety lager; there addition, but, and in of fermentation—ale types two main are There Lager yeast strains ferment at a lower temperature than ale strains, typically 8 typically strains, ale ferment atalower than Lager yeast strains temperature breweries. some include UK in found These be operating still systems fermentation ale can Early then yeastand flocculation is cooled slightly further “green” encourage beer to (immature) The - yeast incu top-cropping a strain, cerevisiae aSaccharomyces uses ale brief, traditionally In Fermentation

Fermentation Process Fermentation °C (warm storage). by cold was succeeded storage at0 This Ale Fermentation Ale Lager Fermentation Lager C to 22°C to C. The fermentation is rapid and exothermic. is rapid fermentation Consequently, and °C. The - is neces cooling or carlsbergensis or (details in Chapter 8), are used. The traditional lagering lagering traditional 8), The Chapter (details in used. are 2 ), new yeast a plethora of and cells, flavor C after a single, complete primary fer asingle, complete primary °C after previously classified and termed as , previously termed and classified C, or less, in order to stabilize stabilize to or order less,°C, in Handbook of B of Handbook 2, 3 At the start of start At the C to 15°C to rewing C. °C. - - - - - Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 drink manufacturers, market gardeners, or other CO or other gardeners, market manufacturers, drink or sold process soft to packaging for the in or use is collected atmosphere later tion either the to A transported out of the cell, and the excess the out and cell, CO of the transported from the metabolism of metabolism (ethanol, waste glucose products pyruvate. to the The from glycerol, CO of (as energy amount but or ATP) reaction, asmall triphosphate, adenosine latter accrue does this ing iting subsequently, acetaldehyde to and, CO and ethanol glucose. from pyruvate However, remove to yeast the is needs acidic, pyruvate and it by metaboliz cycle (or TCA cycle) oxidation is no longer possible, produce terminal and still yeast but the can gain. water energy alarge with and acid [TCA]tricarboxylic cycle, Figure 3.4) oxidative see and dioxide phosphorylation carbon to Meyerhof-Parnas pathway, cycle [EMP] Krebs the via (also then the and Figure 3.3) see called (the gain, energy Embden- glucose two into molecules pyruvate yeast asmall with metabolizes amylopectin). to Oxygensimilar Under reaction. for aerobic essential this conditions, is also the of reserve glycogen carbon (a its intracellular from astructure with polysaccharide branched sterols produced and acids fatty new produce to order usingbud to cells free in begin cells the and However, yeast each its to new cell. It environment, is adapting within is happening deal agreat lag phase. is the visible little very with activity—this dormant yeast the appears fermentation, 3.3 Figure tation. (Details of yeast fermentation are in Chapter 8.) Chapter of in yeast are fermentation (Details tation. for subsequent a subsequent its in reuse stages. fermen a yeastgood Also, through is necessary crop and ease processing of for beer drinkable a clean, to in order obtain byimportant flocculation is yeast of the by assisted fermentation. separation Agood be applying the to also cooling can This effervescence. and give carbonation it appropriate n Ov As all the oxygen the Krebs conditions anaerobic all the As prevail, and by yeast is used soon the culture Toward the end of fermentation, as the sugars are depleted, the yeast culture begins to flocculate. to Toward begins yeast the culture depleted, are sugars end the of as the fermentation, er v iew of B of iew T he E Inorganic Phosphate mbden-Meyerhof-Parnas pathway. rewing Glyceraldehyde 3-phosphate Fructose 1,6-diphosphate 1, 3-Diphosphoglycerate Phosphoenolpyruvate Fructose 6-phosphate Glucose 6-phosphate 2-Phosphoglycerate 3-Phosphoglycerate Acetaldehyde D-Glucose Pyruvate Ethanol 2 - fermenta is vented fermentation the from the from 2 users. Alevel users. of CO 2 (Figure 3.3). (Figure from is gain no energy There Dihydroxy-acetone phosphate NADH NAD ADP ADP NADH NAD ADP ATP ATP ATP ADP ATP + + 2 2 2 remains in the beer to to beer the in remains H CO Glycerol 2 O 2 2 , etc.) are 61 - - Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 (DMS) are all volatile, CO the all and (DMS) are S 62 diacetyl (Figure 3.6). (Figure diacetyl (or flavor not of as which both are butanediol, active maturation) by yeast and the acetoin to as 3.5);valine) toward end fermentation of the the (Figure but metabolized given be it will time, by yeast via pyruvate the produced from flavor VDK),and (a vicinal is diketone, diacetyl which butter/butterscotch gives arancid beer stages. conditioning cask Such include and compounds lagering the in or later fermentation stages of later or removed the reduced be to during need and unpleasant are that compounds however, are, beer. so on, which There the to give and compounds, character fur some flavor in Chapter 15. Chapter in found be can of maturation details Further yeast acentrifuge. or with sedimented the from beer excess of the by bulk generally yeast removing the crop to before the maturation, is important of availability oxygen the Also, yeast growth. restrict that factor. atyeast is pitching acritical It H levels acceptable to them reduce vessel the if is allowed vent to freely. of formation excessive The 3.4 Figure tewart (reference 4) (reference tewart 2 S and SO S and Sulfur compounds such hydrogen compounds as (H Sulfur sulfide of arange flavor produces also alcohols,Fermentation esters, carbonyls,compounds, sul S 2 implified tricarboxylic acid cycle (K cycle acid tricarboxylic implified , although determined primarily by the yeast strain, is associated with conditions with is associated by yeast the strain, primarily determined , although 36 mole chain transp To el ec or tron cules ofA t FA DH 2 AT TP form NADH P ed 2 + ’s purging action during fermentation can be sufficient be ’sto can fermentation action during purging fore H + CO α ver -acetolactate (a metabolite en route to the amino acid (a -acetolactate amino en route the to metabolite CO 2 Tr reb’s cycle). R y mole co Py acid 2 icarb enz ru NADH Ac vic acid cy etyl yme o cule ofglucosemetab 2 xylic cl S), sulfur dioxideS), (SO sulfur e A + CoA H CO NADH eproduced with permission from R from permission with eproduced + 2 chai transpo To el + n ec H tron rt + transpo To olize NADH el ec d aerobically Handbook of B of Handbook tron rt 2 ), sulfide dimethyl and chai + H n + ussell and and ussell rewing - Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 the presence of the carbonyl of acetaldehyde. compound presence the the apples of due to green character aroma the it has often because beer green called is sometimes beer or, aging alternatively, is called and packaging filtration cold cold or conditioning storage.Immature 3.3.11 A 3.5 Figure 3.6 Figure A n Ov • • • The objectives are: The aging of beer suitable product astable, for produce to quality (green) beer immature of the maturation The Carbonation (to a limited extent) (to alimited Carbonation Clarification formation haze Chill er v ging iew of B of iew R F membrane ormation of diacetyl and 2,3-pentanedione. eduction of diacetyl to acetoin and 2,3-butanediol. and acetoin to diacetyl of eduction Pl α-acetolactate as ma Diacetyl rewing Ac et oin conversion Enzy α-acetolactate Py mati V ru aline va c Butane Butane te Diacetyl Diacetyl Ac et

oin pyrophosphate TPP (thiamine diol diol H ydro diff Pa xyeth ssive usio yl n ) α-ac α-oxobut membrane Isoleucin butyrate et Pl oh as ydro ma yr Non-enz e at de xy diff Pl conversio Enzy e α-ac comp - as 2,3-p usio ma et mati ositio oh ym n entane ydro c n atic n xybutyrate dione 63 Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 yeast technology has been published yeast been has technology review days of from Adetailed immobilized or weeks hours. to time maturation the reduce cesses appreciably CO in (approximately twoit. four to days), to is filtered clarify beer centrifuged) the (or then and it is preferable utilization, have to of cold period storage tank flocsrior ashort to allow to the form For but supe it debris, is aslow other storage and tanks. even process horizontal material, in haze 15). give to Chapter in stable abright (details product centrifugation of centrifugation of polypeptide/polyphenol complexes. removed be can by These or slow filtration, sedimentation, 0 by (less than storage atlow temperatures 64 higher yeast counts and amore favorable yeast and higher counts approximately 8 temperature, warmprocess storagewhere or “lagering” traditional the flavor to in final Thiscontrast is profile. correct the with beer is complete fermentation produces and primary employed, is that be to aging it is important problem. adiacetyl Therefore, if rectify to expected but be alow cannot yeast low and count temperature flavors bitter beer, the from harsh, eliminate will haze Removal chill as of polyphenolis material minimal. ing company Sinebrychoff AB, using porous glass beads (Siran companying Sinebrychoff beads using glass porous AB, brew Finnish the with again process, rapid generation maturation jointly of developed this a further have company Schott Engineering Laval of Alfa addition, German Belgium result. In the the and of breakdown the accelerate will This cellulose particles. (DEAE) on diethylaminoethyl immobilized of column yeast apacked bed followedprevent through staling) beer beer by treated passage of this exclude to every taken be effort that oxygen which it important is very to min—during 20 7 to (65 treatment heat beer Sinebrychoffwith developed AB, of immature aprocess association in Finland, in Technical Centre Research VTT of The number brewing companies. 3.3.11.1 cost of storage the to providing capacity. the course, holding subject, stock, of Itcharacter. asmall is therefore aconvenient create to process the in point any possible microbiological beer’s any changes spoilage the to and minimizes lowThe temperature ated, using a caustic treatment, and therefore used more than once (details in Chapter 10). Chapter once (details in more therefore than used and using acaustic treatment, ated, effectivevery aremover as polyphenols of beer but is expensive! However, regener be can PVPP Polyphenols removed be can by onto polyvinylpolypyrrolidone absorption is PVPP (PVPP) beads. have can 20). 9and anegative enzymes proteolytic Chapters (details in foam stability effect on beer of use which by prevents of The hydrolyzing proteins polymerization units. the smaller to them or by (e.g.,tration addition of aplant-derived enzyme proteolytic papaya the from fruit), papain beer’s visible the become and during not shelf occur life. will formation colloidal haze so that polyphenols beer and/or polypeptides the the in further, still reduce, treatments essary. These may- be nec treatments proofing chill additional along if is shelf required, present life and, still are 3.3.11.2 α • • At the low temperatures of cold storage, there is minimal yeast activity, and the beer will not gain not yeast gain activity, will beer of the cold and lowAt storage, is the minimal there temperatures residual of chill yeast, sedimentation by clarification about beer coldLong bring storage will package,promote,to its final vital in it is of colloidal good stability abeer produce to order In Rapid maturation using immobilized yeast has been employed yeast been by has and a several in countries using immobilized Rapid maturation of use cold commonplace.is fluctuations The sales storage smooth to order abuffer stock as in In brief, proteins can be removed be can brief, by onto proteins In gel, silica absorption removed which is then by fil Cold storagebeer,polyphenolsand effective is avery butpolypeptides of chillproofing means -acetolactate to diacetyl and then to acetoin (Figures 3.4 and 3.5). A high quality beer can be be 3.4 can 3.5). beer (Figures and acetoin to quality then Ahigh and diacetyl to -acetolactate Stored capacity for demand leveling (further details in Chapter 15) Chapter in details leveling for (further demand capacity Stored extent) (again alimited to Flavor maturation

Immobilized YeastImmobilized Chillproofing 2 content, favors even low the though its temperature solubility. Similarly, flavor change 5,6 and will also be discussed further in Chapters 14 Chapters in and 15. further discussed be also will and C), the formation of chill haze, which comprises flocs which comprises haze, °C), of formation chill the ® ) as the carrier. Both these pro these Both carrier. the ) as ° C, facilitates beer “maturation.” beer facilitates C, Handbook of B of Handbook ° C to 90 C to rewing ° C forC - - - - - Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 Typically, are: made be can adjustments that the acellulose employed, with being filter, sheet ods givepolish. to final supported beer usually its meth- areof the somefining cross-flow filtration, and sand bed filtration, deep centrifugation, speed Ultra-high- use the methods. alternative of has encouraged to landfill, spent cake filter as disposal powderscost the filter dusttheir and from of regarding concerns, Health product. sterile, almost followed be can cellulose a filter to give sheet through this by and a polished, filtration particles, remove will perlites or most earth diatomaceous using filtration depth Acoarse conducted. rectly cor been has procedure its shelf stabilization life, provided throughout clear the remains that beer cloudy. served conditioned-in-package whichand ales, are sparkling abright produce will Filtration 3.3.12 pick-up CO and to oxygenproperties and barrier major the now that efits, obstaclesespecially of pasteurization weight for used ben being safety their increasingly polyethylene and are (PEN) naphthalate Scandinavia. in used but use is still UK 1970s from the outlets 1980s, in and it now retail disappeared has UK larger with almost popular outlet cellar. the Although in tanks bulk 4 orto 8 hL tanker a road from beer of the a transfer with or outlet aunit as retail delivery the to for Scandinavia direct and UnitedKingdom the in used been have capacity of 8hL tanks use. Bulk in still are wood casks hygiene, and some aluminum although market. the dominates pack large still although pack, toward small a shift however, years, recent In seen product. consumption has or the promote home beer in increase the packages favored themselves the Also, delivery not did have distances pack large containers. sell to short outlets by breweries the the and for ownership retail ofKingdom, the example, predominant United the In two geographical. categories forthese and political, aplethora of reasons: historical, 3.3.13.1 3.3.13 Packaging A the inconvenience of returnable cases, the costs and environmental considerations of bottle environmental and costs the inconvenience cases, the of returnable light-weighting driven by the initiatives been in has This of NRBs, countries. many (NRBs) in However, bottles Canada. in nonreturnable to amajor switch been returnable has from there and Europe, of Central Germany, parts in other common is still glass Returnable established. n Ov • • • • • • The filter is usually the last opportunity to make corrections to the beer prior to packaging. prior beer the to corrections make to the last opportunity is usually filter The are exceptions there althoughsuchas weiss for beers, most required is Some clarification Glass still predominates the bottle market, although polyethylene although and market, (PET) bottle the terephthalate predominates Glass still for most its durability, widely steel is cost, the kegs, and material used and For stainless casks relative the in volumes countries among into packaged of differences large beer are There conveniently be can ofPackaging beer two into divided categories Small pack, which includes cans and bottles (details in Chapter 16) Chapter in (details bottles and cans includes which pack, Small tanks bulk de-mountable and kegs, includes which casks, pack, Large CO level, by carbonation adding/removing The strength (details in Chapters 9, 10, Chapters 15) in (details and strength alcohol (cut) dilute to final order in it beer its appropriate to the into blended water De-aerated 7) Chapter in (details forming from compounds prevent to or foam, light-struck enhance bitterness, (extracts, etc.) correct to Hop products added (colored farbebier or beer) caramel Color with adjustment er Clarification

v Packaging Containers iew of B of iew 2 loss appear to have to loss resolved. recycling appear and been reuse of is well- glass The rewing 2 (by membrane diffusion) membrane (by 7 beer beer 65 - - Downloaded By: 10.3.98.104 At: 13:07 01 Oct 2021; For: 9781351228336, chapter3, 10.1201/9781351228336-3 CO gas—usually inert cool slightly and an with pressure counter inside surfaces, the wash sterilize and trade, the from possible. of kegs washer/racker are returned take kegs/hour types Both 1000 than to use) machine fromof type just a influence which few will to factorskegsmore that per hour the employ. to of machine which type of (diversity operation Speed afew of are shape keg of and size versionlarge filler. or bottle of acan a much very like looking stations, up with 24 to multipleing machine (up lanes 24) to arotary and 3.3.13.2 recyclable. is fully container this Also, can. offers low very but abottle the with that weight of decorative a opportunities and appeal visual the sively capture to recycled. development recent attempt neck is The an abottle-shaped with of acan exten are Mexico. and materials Europe Both butis astrong contender in tin-plate material, main Scandinavia. in successful payload better Reuse the of ofwashing, and PET NRBs. is not widely but been has practiced 66

all adverse effects. (Aall 21.) comprehensive found Chapter be in can discussion quality of beer mitigate to steps movement the brewery customer to take from and ensue beer during might of their complexities but conscious brewers book, is beyond be to problems of of the need that scope this the excellent be it that will when consumer! it the Aconsideration reaches of distribution guarantee excellent an brewery not It that does the must distribution. remembered in product be successful complex supply increasingly is akey the is an tion. and element chain operation, Currently, this of 3.3.14 16. Chapter in systemsing are packag of beer details possible. minute per Further containers of up 2500 to throughputs fast, with are very cans and bottles of speeds filling the comparison, By or sterile-filtered. is either pasteurized is strenuously for beer filling avoided, The produced. amicrobiologically be and can product sound

1. 2. 4. 3. 5. 6. 7. 2 Operation speed, diversity of keg size, and shape are a few of the factors that might determine diversity afew determine of speed, might keg are shape factors of that Operation size, and the - compris Twomachine for use in keglinear equipment of(racking): are filling a packaging types is the aluminum UnitedStates, the tin-plate. In and aluminum from manufactured are Cans Finally, it is important that the beer is distributed rapidly to the consumer in superior condi superior in consumer rapidly the to is distributed beer the that Finally, it is important , and then fill with sterile beer under carefully controlled and monitored conditions. Air pickup conditions.Air and monitored controlled under carefully beer with sterile fill then , and

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Oxford, pp. 141–142,Oxford, 2012. Beer to C.W.,Bamforth, Companion Oxford The in Boiling, The Brewer The management, G.G., and Stewart, Yeast performance Press, London, p. 134, London, 2014.Press, Academic 2nd ed., Technology, G.G. Marketing, and (Eds.) Stewart, Whisky I. and Russell, Production Brewer The G.G., future, for the Stewart, technology Brewing Willaert, R., Eds., Springer, Dordrecht, pp. 259–273, 2005. Dordrecht, Springer, R., Eds., Willaert, Biotechnology Immobilisation Cell of Applications in cells, immobilised using tion bilized yeast cells in fermentation processes, Yeast processes, fermentation in yeast cells bilized Paraskevopoulou, A., Sandell, M.,Paraskevopoulou, A., Šmogrovi Sandell, St. Paul, MN, 2014. MN, St. Paul, Packaging Beer Eds., R. Klimovitz, and K. Ockert, Warehousing and Distribution and Warehousing

Packaging Equipment ć ć , V.A., R., Leskošek- Willaert, , V., T. B., F., Gibson, Mantzouridou, B., Djordjevi Bugarski, R Č EFER ukalovi č ová, D., and Yilmaztekin, M., Aroma formation by immo formation M., Aroma ová, D., Yilmaztekin, and ENCES ć , I., Obradovi 32:173–216, 2015. , 32:173–216, , Master Brewers Association of the Americas, Americas, of the Brewers Association , Master , Oliver, University G., Oxford Press, Ed., , 82:295–301, 1996. ć , 82:211–215, 1996. , B., and Bugarski, B., produc Beer , B., Bugarski, and Handbook of B of Handbook ć , V., Kaluševi , Nedovic, V. and rewing ć , A., - - - - -