Beer and the Brewery Processes

Beer is a kind of beverage which is obtained from the yeast-caused fermentation of malted cereals (usually barly malt) which added with different ingredients such as hops and water.

The origin of beer has not been determined but records from Mesopotamian tablets shows its use as it was recorded in a cuneiform recipe for the “wine of the grain”. Brewing or making beer usually involve four processes. First is mashing, it is the infusion of the malt, water, and the crushed cereal grains in a given temperature that will make the cereal starch converted into sugar form.

Second is boiling, it is the concentration of the resulting “wort” and addition of the hops that has preservation and aromatic effect.

Third is the fermentation, this time the yeast is added to the wort, making the production of alcohol and carbon dioxide gas.

The fourth is aging in which the protein settle out of beer or are digested by the enzymatic reaction. The aging process will take for 2 to 24 weeks. During bottling the carbonation occurs during the fermentation process is drawn off and forced backed into the brew. Beers comes in uniform clarity because it undergoes filtration. In order to maintain its freshness and stabilized foam,some additives may be included.

Most bottled and canned beers are pasteurized on their containers. This was done to ensure that the yeast that may have gone and passed during filtration will be incapable for further or continued fermentation. Beer beverages should be drink moderately.