Production of beer by fermentation process or brewing .

What is brewing or How beer is produced by fermentation process?

The process of production of beer is known as brewing .Brewing is the industrial process.Beer is produced from fermentation of barley or grain by yeast .

      For the production of beer ,there are commonly two species used such as Sacchromyces cerevisae and Sacchromyces carlsbergenis. Sacchromyces cerevisae grow at the top of the fermenter and also called top fermenter .Where as ,Saccharomyces carlbergenis grow at the bottom of the fermenter so it is also called bottom fermenter.

Beers

                              flow chart of beer production; 

1.Malting :

Beer is produced from barley (grain).So barley should be washed or cleaned and soaked into water for 2-3 days to germinated .Germination of seed converts it's starch into simple sugar like glucose & maltose .During germination of seed alpha -amylase, beta -amylase ,protease etc .are induced in to grain to convert it's own starch to simple compounds or sugars .

2.Kilning :

The germinated grains are then dried slowly by heating at about 70° c temperature this process kill embroy without damaging amylase enzymes .The resulting beer will be appear darker in colour ,if kilning temperature is high, can damage enzyme .

3.Milling :

The dried grains are then crushed to form coarse powder called grist .This process is called milling . 

4.Mashing :

Then, grist is mixed with hot water /warm water maintained at 65 °c for about 2 hours ,allowed to amylase break starch into simple sugars like maltose&glucose .Mashing also allows sugars amino acid ,and minerals to diffuse out of the seed into aqueous liquid the semi liquid obtained by mashing is called wort .

5.Boiling :

the wort is boiled with stirring for about 2 hour .Then it  is boiled with hops flower which has bitter taste and aroma .hps flower contain alpha resin  & beta resin which provide flavour to the beer  & also preserved it.

6. Fermentation: 

In fermentation,the boiled wort is cooled to 30° c and it is filtered then  inoculated with strain of yeast .Within 24 hours inoculated  ,foams begin to appear on the surface of medium , then yeast cell become inactive and settle down .

7.Conditioning and distribution :

After completion of fermentation process .the beer is filtered to remove yeast and other impurities . The beer is storage in cooled storage 0°-3°c Due to cooled storage  proteins and yeast cell , resin, other unwanted chemicals are precipitated out .For preservation of beer anti oxidant acan also used .Then beer is pasteurized ,standardized with flavour and colour and bottled or canned for distribution .

Yeast