The brewing process - The Scandinavian School of Brewing potx

Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing The brewing process The Scandinavian School of Brewing Axel G. Kristiansen Axel G. Kristiansen Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing Raw Materials How to start Brewing Ingredients in brewing process Wholesome Danish Barley is steeped into water and germinated into green malt, which is dried (Killned) into malt. Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing Barley A cross section of one barley kernel Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing Malting - Flowdiagram Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing Water as a source Brewing liquor has to be treated in different ways before it is suitable for gravity liquor. Demineralisation: -ion exchange - reverse osmosis Active carbon filtration: Deaeration: - boiling - vacuum treatment -CO 2 wash -N 2 wash Carbonation: Cooling: Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing Brewing Salts Calcium – Ca ++ Magnesium – Mg ++ Chloride–Cl - Sulphate–SO 4 Carbonate – HCO 3 - Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing Why do we use hops ? Bitterness Aroma Protein Precipitation Anti-oxidant Flavor/Taste Stability Foam Foam ClingAntibacterial Trub Formation Health Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing Hop Cone Leaves (Bract & Bracteoles) Lupulin Glands Resins Soft Resins Hard Resins Hop Oils Polyphenols Other Components Prenylflavonoids Oxidation Products Unspecified Hard Resins Unspecified Soft Resins Beta Acids Alpha Acids Xanthohumol Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing Brewhouse The malt is crushed in the brewhouse, mixed with water and heated gradually to 76 °C in the mash kettle. In the mash filter spent grains are separated from the wort. The spent grains are sold for cattle fodder. The clarified wort is boiled in the wort kettle with hops, which are subsequently separated Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing Brewhouse Brewhouse processes: • Milling • Mashing • Wort recovery (Lautering) • Wortboiling • Wort treatment (clarification and cooling) [...]... stability, of great importance to the shelf life of the beer Unstable beer is cloudy beer ! If the breweries did not use stabilisation, most beers in the world would appear cloudy at low temperature after a few weeks' storage The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Tank Farm the brewery The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Beer Filter The Scandinavian. .. maturation temperature 12° - 13°C 14° - 16°C 7° - 8°C 5°C within 24 h The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Stabilisation Definition of Stabilisation The expression stabilisation is used specifically about the procedure by which the brilliance of the finished beer is sustained, that is a procedure to avoid or to reduce the appearance of non-biological haze in the packaged beer... vertical outdoor fermenting tanks The yeast is removed and the beer matures in the tank for two to three weeks Thereafter the beer is stored at a temperature of -2 °C for at least 24 hours, clarified in centrifuges, and filtered in candle filters The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Beer process flow diagram The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole... /Decoction The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Lauter Tun – traditional/modern •Recovery of dissolved substances – the wort” •Disposal of undissolved substances – the spent grains” The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Taste Testing Thorough routine production control and frequent laboratory tests during and after the brewing process ensure... the "green beer", which is stored or "conditioned" for a certain period of time with a view to improvement of the flavour and chemical stability of the beer • After stabilisation and filtration the beer is ready for packaging The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Wort cooling Plate Heat Exchangers: Found between brewhouse and fermentation The Scandinavian School of Brewing. .. Filled bottles in warehouse Palletiser Crater Check fill-level Labeller Pasteuriser The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Volumetric Filler The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Labelling machine The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Beer World Wide Introduction of different beer types that origins from different... added to the beverage at any stage of production Definately not an exact definition Why will become clear The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole The Beer family tree • Apart from yeasts as a guide to differentiate beer styles, the country of origin can also be used • Lets try the yeast route…… The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole The Beer... that the quality of the beer is consistenly high Taste Testing The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Tasters Most people are naturally equipped with an excellent sense of taste and smell Important are: » » » » » concentration interest training routine age The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Processes in Fermenting & Filtration area The. .. Conditioning • The clear bitter wort is cooled to 14°C and aerated • The next processing step involves the growth of yeast, which is encouraged by the presence of dissolved oxygen • The yeast is mixed (pitched) with the wort, and during the following fermentation the yeast converts fermentable carbohydrates in the wort into alcohol and carbon dioxide • After the primary fermentation ( 5-8 days) the yeast... Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Packaging Processes in Packaging Area Different packages for Beer Finally, the pure, sparkling beer is transferred to the high speed packaging-lines The picture shows automatic bottling, crowning, pasteurising, labelling and packing The Scandinavian School of Brewing Den Skandinaviske Bryggerhøjskole Bottling Line Schematic Lay-out New bottles . Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing The brewing process The Scandinavian School of Brewing Axel G. Kristiansen Axel G Bryggerhøjskole The Scandinavian School of Brewing Barley A cross section of one barley kernel Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing Malting