Chapter- 4

Beer

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 Chapter - 4
Beer
Objectives:

By the end of this chapter/ session, learner will be

able to:

 Classify Beers
 Explain the production of Beers
 Differentiate among the different styles of Beer
 Describe the importance and role of the
ingredients used in making Beer
 State the proper storage procedure for Beers
 Explain the various faults that may occur in
beer, the reasons and their solutions

Contents:

4.1 Introduction & Definition

4.2 Types of Beer
4.3 Ingredients
4.4Production Process
4.5 Storage of Beer
4.6 Beer Faults and Their Solutions
4.7 Service of Beer
4.8 Practical activity

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4.1. Introduction & Definition

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The word Beer is derived from an Anglo-Saxon word called ‘Baere’ which means
barley.

The monks across Europe helped to nurture the art of brewing. Hops were used in
Germany in 11th century, and in 15th century they were introduced to Britain via
Holland.

The monks of Bavaria were responsible for the innovation - bottom fermentation.

Beer can be defined as an alcoholic beverage made by brewing and fermenting

malted barley and sometimes other cereals with hops added to flavour and stabilize
it.

ASSESSMENT:
Answer in brief:

Q.1 Define Beer

Q.2 Who is responsible for the creation of Bottom Fermentation?

4.2. Types of Beer

Beer styles are classified according to :

 Type of yeast
 Colour
 Degree of bitterness
 Alcoholic strength

The two basic categories of malted beer are :- Ale and Lager

Difference between:-
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 ALE LAGER
Top fermented beer Bottom fermented beer
Yeast used – Saccharomyces Cerevisiae Yeast used- Saccharomyces
Carlsbergensis
Temperature required – 15-25 degree C Temperature required – 5-9 degree C
Time required – 1-2 weeks Time required – 2-4 weeks
Service temperature- 50 degree Service temperature- 45 degree
Fahrenheit Fahrenheit
Short Maturation- minimum 10-14 days Long maturation – minimum 21 days
Soft water is used Hard water is used
More pronounced hop flavour Less pronounced hop flavour
Comparatively higher percentage of Comparatively lower percentage of
alcohol alcohol
British style German style
Older style of beer Newer style of beer

Top Fermented Beers

I. Bitter Ale - Bitter labelled means they have a particular bitter taste, as a
result of high ‘hopping rate’ .(The more the hops are boiled in wort, it taste
more bitter but less flavour and aroma). Copper coloured.
II. Mild Ale - lightly hopped, less bitter, dark brown coloured draught beer.
III. Pale Ale- Bottled livelier than Bitter, with faint aftertaste. E.g.: BASS PALE
ALE
IV. Brown Ale - Bottled or canned , darker & sweeter than bitter or pale ale.
E.g. – NENCASTLE BROWN from Australia
V. Stout - National beer of Ireland . Heavy & Dark .
Two types – Bitter/Irish & Sweet/Milk
a) Irish : Top fermented , very dark , bitter . E.g.- GUINESS
i. Bottled Guiness – 6.9% alc v/v
ii. Draught Guiness – 4.9 alc v/v
b) Milk : Sweeter ,extra sugar added while brewing , lighter , less bitter .
E.g. : ABBOTSFORD INVALID STOUT
VI. Ale – Generic term for English style top fermented beer. Copper coloured or
darker . Served at room temperature
VII. Porter – Light , weaker than stout. Originally local London beer drunk by
porters . Brewed from charred malt , highly aromatic , flavoursome . The
bitterness is between stout and bitter. Strength 5 – 7.5% v/v. Dark Coloured.
VIII. India Pale Ale (IPA) - Higher alcoholic strength with more hoppy flavour. The
beer was originally made in England and shipped to India for its troops.
IX. Trappist - Produced exclusively in Belgium and The Netherlands. It is a
strong beer with 6-12% alcohol v/v. Brewed by Trappist Monks. These are
complex, spicy & bottle-condition. E.g.- CHIMAY, ORVAL, ROCHEFORT.

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 X. Triple/Tripel - Flemish or Dutch term. Strongest blonde beer. Occasionally
spiced with coriander . 8-10% alcohol v/v . E.g.- WESTMALLE, ST.PAUL
XI. Burton – Strong ,dark drought beer mulled or spiced. It is popular during the
winter . E.g. – MERMAN , MACLAY WALLACE
XII. Barley Wine – English name for dark, fruity, strong beer with 6-11% alcohol
v/v. Usually sold in small nip size bottles. E.g. – OKELLS NO. 1 BARLEY
WINE
XIII. Altbier - Means ‘traditional or old’ in German. Bitter tasting, copper
coloured ,aromatic ,firm bodied with strength just over 4.5% alcohol v/v . E.g.
– DIEBLES, SCHLOSSER ,UERIGE.

Bottom Fermented Beer

I. Bock- A strong malty ,warming German beer of about 6.5% alcohol v\v .
Traditionally ,dark in colour, today it is more likely to be golden-bronze. Bocks
were originally drunk by fasting monks because they were considered
nutritious. E.g.- AASS BOCK
II. Doppel Bock – Extra strong bock beer, around 7.5% alcohol v\v .It is rich and
warming, eg- SALVATOR.
III. Dortmunder – Strong , full-bodied lager from Dortmund in Germany. Malty,
dry and has around 5.5% v/v alcohol . E.g. – DAB, KRONEN ,DUB
IV. Ice Beer- The brew is frozen during maturation to produce a purified beer,
with the ice crystals removed to increase the strength and smoothen it.
Strength 5.5%-8.6% v\v alcohol. E.g.- BUD ICE
V. Munchener- Gerrman name for beer from Munich, traditionally refers to the
city’s brown, malty, lager style. Strength around 5% alcohol v/v.
VI. Pilsner- Golden, hoppy, aromatic lager from the Bohemian Czech town Plzen
(Pilsen in German). Dry in nature containing around 5% alcohol v\v. E.g.-
EFFS PILSNER, JEVER PILSNER
VII. Vienna- Amber–red lagers from Vienna. The Style is no more associated with
the city
VIII. Marzen- Means March in German. The beer is brewed in march and stored in
caves to mature over the summer for drinking at the Oktober fest after
harvest. Malty , amber red .Vienna Style with more than 5.5% v/v. E.g.-
SPATEN UR-MARZEN.
IX. Rauchbier – Smoked beer from Germany. Intense smoky flavour from malt
that has been dried over moist beech wood fires. Dark coloured, with around
5% alcohol v/v. E.g.- SCHLENKERLA , SPEZIAL.
X. Lager – This beer gets its name from the German term “lagern” meaning ‘to
store’, and was originally made in central Europe. The beer is stored at low
temperature for upto 6 months after fermentation in order to condition and
mature it before it is sold either in bottle or as draught. E.g. – NASTRO
AZZURRO.

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Wheat Beer- Beer made from wheat.

I. Weizenbier- Originating from Bavaria , served with a slice of lemon . 5%

alcohol v/v.

II. Weisse (Berliner)- Originating from Berlin. Served with the essence of
raspberry juice. 2.5-3% alcohol v/v.

III. Arcobrau Dunkel Weisse- Cloudy, amber brown, clean citrus flavoured,
5.2% Alcohol v/v.

IV. Arcobrau Urweisse- Apple flavored , unfiltered ,cloudy, gold ,Bavarian, 4.8%
alcohol v/v from Graf Arco.

V. Aventinus- Strong, 8% Alcohol v/v. Doppelbock Beer from Bavaria ,

conditioned in bottle . Deep reddish brown , creamy head ,warming ,rich and
fruity .

Beer Strength

The average strength of beer is 4% alcohol by volume, but this figure varies with the
type of beer produced. The table below illustrates different types and makes of beer
available, classified in terms of their strength.

Table -- Beers classified by strength.

Super Strength (8-11% alcohol by volume)

Lager Ale
Tennent's super (9%) Gold Label Strong Ale (10.9%)
Carlsberg Special Brew (9%)

Premium strength (4-6% alcohol by volume)

Lager Ale Stout

Stella Artois (5.1%) Worthington White Shield (5.6%) Guinness Extra (4.3%)
Harp Premier (5%) Ruddles County (5%) Draught Guinness in cans (4.1%)
Foster's (5%) Marston's Pedigree (4.5%) Marston's Stout (4%)
Beck's Bier(5%) Stones Best Bitter (4.1%) Murphy's (4%)
Grolsch (5%) Benmish (4%)
Harp Extra (4.5%)
Miller Lite (4.2%)
Tennent's (4%)
Caling Black Label (4%)

Standard strength (3-4% alcohol by volume)

Lager Ale
Castlemaine XXXX (3.6%) Tetley Bitter (3.6%)
Tennent's pilsner (3.5%) Whitebread Best (3.5%)
Harp (3.5%) Flowers Bitter (3.4%)
Heineken (3.4%) Worthingtor's Special (3%)

Low alcohol (0.5-1.2% alcohol by volume)

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 Lager Ale
Tennent's LA (1%) Whitebread White Label (1.2%)
Swan Light (0.9%) Bass LA (1%)
Dansk LA (0.9%) John Smith's LA (1%)
McEwan's LA (0.9%)

Alcohol free (not more then 0.05% alcohol by Volume)

Lager Ale
Kaliber (0.05%) Smithwick's AFB (0.05%)

ASSESSMENT:
A. Write any 5 points of difference between Ale and Lager.
B. Fill in the blanks:
(1) ________ is the National Beer of Ireland.
(2) ________ Beer was originally drunk by porters of London.
(3) ________ Beer was produced to send to India for British soldiers.
(4) Trappist Beers are brewed by ________ Monks.
(5) Ice Beer is ________ during maturation.
(6) ________ is a beer from Munich.
(7) ________ is a lager from Plzen.
(8) Marzen Beer is drunk at _________.
(9) ________ is a wheat beer served with lemon slice.
(10) Weisse is served with ________.
(11) __________ is a dopplebock wheat beer.

4.3. Ingredients

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Water - Water is one of the main ingredient for beer. Over 90% of the beer volume
by volume is water. It provides flavour, body and bulk to the beer. In brewing terms, it
is called LIQUOR. It must be biologically pure and its mineral content assured. It can
be soft or hard. Hard Water is ideal for lager and Soft water for Ale and other heavily
beers. Historically brewers have depended for their supply on local wells, where the
minerals composition of the water has come through form natural sources. The
proportions of minerals in the water used greatly affects the flavour and sometimes
the colour of the finished product. Many breweries have started using treated lower
water and can add required minerals. This is because of the threat of contamination
of local water, through fertilizers and treated water is also more reliable.

Barley –

Germinated Barley:

Any type of cereals can be used but the most prominently used grain is barley. The
grains can be one single variety or a mixture of a few types of barley or Hordeum
Sativum. The reason why barley is most commonly used are:-

 Cheap and easily available.

 It is not used as a staple diet
 Barley has a protective sheath that protects it from contamination.
 In barley, germination takes place first and then it breaks the surface thus
reduces susceptibility to fungus.
 Barley provides the best extraction rate of sugars
 The fibrous husk helps in extraction of maximum fermentable liquid in
sparging stage.
 The enzyme diastase present in barley helps in the conversion of starch into
soluble sugar required for fermentation.

To produce good malt the barley selected should have the following qualities:-

 Should be of even size, plump and pound.

 Low in protein content as protein causes cloudiness.
 Low in nitrogen, as nitrogen can affect fermentation other grains may be
added for balancing. These other grains are known as Adjuncts, they are
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 added to malted barley while making Grist. Even if adjuncts are added
they should not exceed % of the total grain content.

Example of barley Varieties used are- MARIS, OTTER, PIPKIN

The malt type prepared from barley through roasting on kiln gives individual
style of beer its characteristics colour and also much of the flavour. Different
types of malts can be blended to produce different beers. The Higher the
temperature, the darker the colour and more profound flavour. The different
types of malt are:-
Malt Type Character Beer Style
I. Pale Malt Standard Malt in most beers. Baked over Light coloured
48 hours with slowly rising temperature. Ales
Golden Pilsners
II. Amber & Brown Malt Heated to higher temperature.
Copper colour. Gives reddish tinge to
beer. Rarely used.

III. Crystal Malt Roasted in rapidly rising temperature. Full bodied sweet
Hard sugary, crystalline core. Adds a beers
fuller, sweeter flavour to beer.
Dark Variety - Caramel Malt
Light Variety - Carapils Malt
IV. Chocolate Malt Steadily heated to 200 °C. Gives complex Roast flavoured
mix of roasted flavour and dark colour. dark coloured
beers
V. Black Malt Chocolate malt heated upto almost Stouts & Porters
burning point. Powerful bitter taste. Used
sparingly

The different coloured malts:

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Hops –

Hop Cone: Split Hop Cone: Hop Pellets:

It’s the female flower cone of a climbing plant from the Mulberry Family, specifically
from Humulus Lupulus species that is used for beer. The name Humulus Lupulus is
derived from Roman term Lupus Salictarius, literally meaning ‘wolf among sheep’.
The cone is green in colour. The ripen cone has Lupulin, which is a complex oil
containing alpha acids responsible for hop’s characteristic bitterness. Before the
usage of the hops, brewers used Glechoma Hederacea or Gruit (a combination of
aromatic herbs and ingredients) in 13th century. Hops were orignally used as
preservatives. It prevents beer from microbial spoilage, thereby going sour and aids
longevity. It acts as a natural filter, antiseptic and clarifying agent. It also imparts
flavour, aroma and bitter tang to the beer balancing the sweetness of malt & aids in
“Head Retention”. The bitterness of hops is measured by IBU Scale (International
Bitterness Unit Scale) by using Spectrophotometer and solvent extraction. A beer
with high quantity of malt may taste less bitter even with a high IBU. Best Bavarian
hops are from Germany. Outstanding variety- English Fuggles, Golding, Northern
Brewer. Moisture 60-80%. 200-900 gms for 100lt wort.

Yeast - It’s living organism from the Fungus Family. It acts as a bio-catalyst
transforming hopped brewed malted solution. In the fermentation process the yeast
reproduces and grows feeding on the sugar solution in the mash provided by the
malt. Alcohol and carbon dioxide are waste products of this process. As alcohol
percentage increases in the solution the reproduction and growth of the yeast
reduces and stops, hence the fermentation process also stops. Two types of yeasts
are used for making beer- Saccharomyces Cerevisiae and Saccharomyces
Carlsbergensis for top fermented (Ale) and bottom fermented (Lager) beers
respectively.

Fining - These are used simply to clarify beer. Isinglass, the bladder of a sturgeon,
is the traditional classical fining agent. It is very expensive so some synthetic fining
agents may also be used.

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 Adjuncts - These are other substances added to the mash besides malt. They are
added to grist when the malt is grinded in the mill. Adjuncts can be used provide a
cheaper substitute for part of the malt or when malt is in short supply or to enhance
flavour.

Flavor Enhancer - Adding extra flavouring in beer is an old tradition .Before the
usage of hop , Gruit was used which was made by individual brewers using own
recipe mixing herbs .In some countries the tradition of adding extra ingredients for
flavour has died out.

Composition of Beer ( %age By Weight)

Water-88-91%

Alcohol-3.5-4%

Carbohydrates- 4-5%

Carbondioxide-2-4%

Mineral Salt-0.2%

Alcohol -Gives energy

Carbohydrates -Gives Strength

Protein -Assimilates food

Carbon Dioxide -Cools and refresh

Hop Bitters -Stimulates appetite

Some more Additives are-

Gum Arabic- Helps to stabilize the head

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Hydroxy Benzoate- Acts as a preservative

EDTA (Ethelene Diamine Tetra Acetate) -Prevents gushing out of the beer.

Ascorbic Acid- Acts as antioxidant.

ASSESSMENT:
A. Write the names of the 5 major ingredients used to make beer and their most
important role in the production process.
B. State True or False :
(1) The water used for making beer is termed as Liquor.
(2) Grains used in beer making other than barley are called Adjuncts.
(3) Raw, dry barley is called Malt.
(4) Hops are seeds.
(5) Alcohol is produced by bacteria.
(6) EDTA stands for Ethelene Diamine Tetra Acetate.

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4.4. Production Process

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 Screening of Barley

The barley used for beer manufacturing should be low in protein content, ripe and
clean.

Steeping

Soak the grains in huge tanks to a moisture content of about 45% for about 50-68
hours at a temperature of about 10 degree C.

Malting

Soaked grains are taken to Malt Rooms. They are spreaded to allow them to breathe
while sprouting. Stir the grains continuously to avoid getting entwined. Malting
continues for 8-15 days and the required temperature is 12 degree C to 21 degree C.

Malting Room filled with soaked grains

Germination

With around 40% moisture and 12 degree C to 21 degree C temperature, the grains
start germinating. The enzyme present in barley acts and converts starch of barley
into soluble sugar.

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 Kilning

After about 5 days, germination reaches the desired stage, when the sprouts are
3/4th inch, it is called Green Malt, germination is stopped. In this process, the grains
are spread on stone floors with fires beneath. This stops germination, and
simultaneously roasts the grains. The grain is dried till moisture content is reduced to
4.5%. The grains are mechanically stirred to ensure equal roasting. It is necessary
and important that the kilning temperature used do not destroy the very important
enzymes which have developed during germination. Depending on the type of beer
to be produced kilning temperature and duration is set. This gives different coloured
malts.

 Pale Malt – lightest roasted, retains maximum sugar, used for lighter beers.
 Lager Malt – lightly roasted for lager beers.
 Crystal Malt – medium roasted, deep golden in colour, used to make deeper
coloured, fuller bodied beers

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  Chocolate/ Black Malt – deep roasted chocolate colour and flavour to make
Stout and Porter

Temperatures of kilning:-

Mild Ale – 65 degree C

Pale Ale – 85 degree C
Dark Beers – 225 degree C

Sieving
Remove plumule to be sold as cattle feed.

Grinding

Grains are lightly crushed by passing through a roller will into coarse powder called
Grist.

Mashing/ Decoction

Add Grist in a Mash Tun with hot water at 65 degree C or 150 degree F, for 1 to 2
hours. This way, the enzymes formed during malting degrades the soluble sugar in
the grain producing Wort- a sweet brown liquid. Wort is approximately 10% sugar.

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 Lautering/ Wort Seperation

German term for filteration. The decoction brewer transfers the mash to a separation
vessel called Lauter Tun. Wort separation takes 4-16 hours. For thorough extraction,
the solids are sprayed with water at 70 degree C.

Sparging

the grains after first filteration of Wort is washed. This allows to gather as much
fermentable liquid from grains as possible.

Brewing

The Wort is taken to Copper- a massive kettle made of stainless steel, where hops
are added and boiled for 1 ½ hours. Hop is added in palette form or whole or oil.
Wort mixed with hop is called Hopped Wort.

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 Hop Back

The sweet Hopped Wort together with the hops are taken to a large tank where the
hops settle and form a compact filter bed to clarify the Wort as it goes through it. The
spent hops are used as cattle feed.

Fermentation

The Wort is pumped through to a paraflow- heat exchanger- to cool to a temperature

of 15 degree C or 60 degree F, and sent for fermentation in the fermentation vessel,
where the yeast is added. Yeast is added depending on type of fermentation.
Saccharomyces Carlsbergensis for bottom fermentation and Saccharomyces
Cerevisiae for top fermentation. For top fermented beer primary fermentation takes
place at 15- 25 degree C for 1-2 weeks, bottom fermented beer takes 2-4 weeks at
5-9 degree C. At this stage the beer is called Green Beer.

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 Lagering- Krausening or Priming

Lagern means to rest or to store. This is the stage for secondary fermentation. For
top fermented beer Priming is done and for bottom fermented beer Krausening. The
beer is stored at near freezing temperature. Partially fermented Wort is added.
Maturation takes place. For top fermented beer minimum 10-14 days, for bottom
fermented beer a minimum of 21 days is required. Maturation conditions and refines
the beer. Clarification is also done by racking the beer in new casks. This removes
the debris. The impurities received is called Tartraies. Isinglass finings are injected
for further clarification. Some remaining yeast acts on residual sugar producing
alcohol and carbon dioxide and gives the beer its ‘Natural Condition’. The beer ages,
matures and ripens in this stage.

Carbonation

Carbon dioxide obtained during fermentation is injected into the beer. It is again
filtered.

Pasteurization

It is done by tunnel and flash method for bottled and canned beers. This protects the
beer against microbial spoilage and stabilises it for a longer shelf life of about 3
months. Bottles and cans run through hot water spray of 140 degree F for 2-3

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 minutes. Keg beers are matured for a short period in brewery and then filtered and
kegged into bulk containers.

******

Packaging Of Beer

After pasteurization, beer is cooled, labelled and packed into sterilized casks, kegs,
bottles etc depending on its market.

Casks : Draught Beers are racked into sterilized casks made of metals. Beers are
allowed to condition before distribution to the market which makes the contents have
CO2. This aids in the formation of “head” while serving. Casks are stored horizontally
on the stillon in the cellar.

Cask Capacities :
Term Litres Gallons

1 PIN 20.457 4½
1 FIRKIN 40.914 9
1 KILDERKIN 81.828 18
1 BARREL 163.656 36
1 HOGSHEAD 245.484 54
1 KEG 45.560 10
2 ½ BARREL TANKS 250 45
5 BARREL TANKS 410 90

Kegs: These are metal containers of beers stored vertically in the cellar. The
condition of the beer is taken care of by CO2 cylinders which are secured near to the
keg. The sizes of the keg are usually 5-10 gallons which should be exhausted within
four days of delivery. Guinness kegs do not need a gas cylinder as the gas is
contained in the keg itself.

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Tank: Beer, where the consumption level is too high, is delivered in bulk quantity by
road tankers. These tankers deliver the beer to the cellar of the vendor’s place and
from there the beer is directed to large tanks. The capacity of tank is normally 90 or
180 gallons.

Bottles: It is advisable to bottle beer in dark glass bottles to protect it from the sun
light. However, most breweries bottle their products in clear-glass bottles, which
should be stored away from the sunlight. The purpose of bottling a beer is to retain
the flavour, quality and character for a considerable, length of time, for easier
packing and distribution. Bottled beers are of two types –

 Beers that have matured before bottling and pasteurized.

 Beers that finish maturing in the bottles. These bottles have dosage of yeast
for conditioning the beer which causes sediments. Such bottles are not
pasteurized.

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Bottle sizes are :-
Terms Litre Ounce

NIP 0.227 LTRS 7-8 oz

HALF PINT 0.280 LTRS 10 oz
PINT 0.568 LTRS 20 oz

The capacity of the Indian beer bottle are – 650 ml, 375 ml & 300 ml.

Cans: Beers are packed in cans to reduce the risk of breakage, spoilage, and for
better storing. These are generally of half-pints.

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ASSESSMENT:
Match the following:

1. Barley : Shelf Life

2. Germination : Racking
3. Chocolate Malt : Tartraies
4. Roller : Bottom Fermented
5. Mash Tun : Top Fermented
6. Lautering : Store
7. Sparging : Yeast
8. Copper : Ale
9. Hop Back : Cooling
10. Paraflow : Filteration
11. Cerevisiae : Hopped Wort
12. Carlsbergensis : Fermentable Liquid
13. Lagern : German
14. Krausening : Wort
15. Priming : Grist
16. Debris : Dark
17. Clarification : Green Malt
18. Pasteurization : Beer

4.5. Storage of Beer

Beer is perishable and both the drink and the equipment used to serve it have to be
looked after properly if it is to have the desired taste.

Beer does not improve with age. Beer is lifeless after 3-6 months on shelf. Draught
Beer has a shelf life of 2 weeks and in tropical countries may be 3 days.
Pasteurization helps in increasing shelf life.

Beer must be kept cool when it is stored. It should be stored in a dark, cool or cold
room before connecting to dispensing system. If it is stored for too long in warm
conditions, beer will deteriorate more quickly and its flavour will be affected.

Ideal temperature for storing beer is 7.5-10 degree Celcius. Pasteurized beer should
be stored below 70 degree F and unpasteurized beer should be stored at 26-38
degree Fahrenheit temperature.

Cellar must be well ventilated.

The casks received should be kept on the stillions and should remain at least for 24
hours to allow it to settle after its journey from the brewery.

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Spile control should be done carefully to ensure the quality of beer and control the
pressure inside the cask.

Tapping should be carried out 24 hours before it is required.

Beer left in the pipe at the end of the day should be drawn off and filtered back into
its cask.

High temperature fluctuations will spoil the beer and it must be avoided.

Cans used for selling beer are usually coated with lacquer to avoid any reaction of
beer with metal.

Bottled beers should not be exposed to sun light. The shelf life of bottled beer varies:

Brown ale - 3 weeks

Light ale - 6 weeks
Stout lager - 6 months
Nips of strong ale - 6 months

ASSESSMENT:
Q.1 List 5 do’s to store beer.

Q.2 State True or False

(a) Pasteurization increases shelf life.

(b) High temperature fluctuation does not affect beer.

(c) Stillion allow the beer to settle well.

4.6. Beer Faults and Their Solutions

In most cases, problems that are experienced with draught beer can be traced to a
cause within the retail outlet itself. The following simple chart gives a guide to
problems which may be encountered and how they may be solved.

Problems Possible causes What to do

Beer will not pour  Lack of gas on beer  Check regulator, gas lead,
 Restriction in beer line gas cylinder and contents
 Obstruction in equipment  Have beer line renewed
 Frozen coil in cooler  Dismantle and clean
 Fittings not properly  Contact refrigeration
connected service
 Keg couplers closed  Check all connections

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B.Sc HHA , III & IV Semester Beer

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  Open keg couplers
Excessive wastage  Incorrect dispensing  Instruct bar staff
technique  Service tap(s)
 Faulty beer taps
Flat beer or poor head  Gas leak in system  Check for leaks
 Excessive gas pressure  Reduce pressure
 Dirty glasses  Clean glasses
 Beer too cold  Check temperature and
 Beer in keg flattened by adjust cooling system
improper degassing (when  Call service representative
using CO2) or degassing  Do not degas
when using N2/ CO2 mixture.  Call service representative
 Beer drawing system
unbalanced
Heady beer  Insufficient gas pressure  Increase pressure
 No gas- empty cylinder  Change cylinder
 Beer too warm  Check temperature and
 Faulty bar type(s) adjust cooling system
 Obstruction in bar line  Service tap(s)
 Beer drawing system  Check for pinched line or
unbalanced other obstruction
 Call service representative
Cloudy beer  Yeast or bacteriological  Clean beer dispensing
infection equipment
 Beer is too cold  Ensure stock is rotated
 Coolroom too cold properly
 Increase temperature to at
least 7.5 degree Celcius.
Off-flavour or smell  Yeast or bacteriological  Clean beer dispensing
infection equipment
 Beer line permeation  Renew beer lines
 Beer too old  Rotate stock, check stock
levels
Leaking keg or tap  Worn or damaged O-rings  Dismantle tap and replace
rings.

ASSESSMENT:
State True or false :

(a) Beer does not pour if the coil in cooler is frozen.

(b) Faulty beer tap results in wastage.
(c) Too cold a beer can have poor head.
(d) Beer develops smell due to beer line permeation

4.7. Service of Beer

BOTTLED OR CANNED BEERS

Bring beer bottles and can to greet table to check for the label and
temperature as ordered.

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 Open the beer bottle or can and carry it on a salver along with a clean,
prechilled glass as per the beer ordered.

Place the glass on the table on the RHS of the guest.

Keep the salver on the nearest side board.

Hold the glass at a sharp 45 degree angle, pour the beer onto the walls of the
glass as it gets filled.
Or
Pour the beer slowly on the opposite inside wall of the glass, keeping the
glass upright on the table.

Stop pouring beer when the glass is already full. There should only be
approximately 2-3 cm volume of head in the glass ( though some guests may
prefer a larger head).

If there is some remaining beer in the can or bottle, place it on the RHS of the
glass at 3 ‘o clock position, with the label facing the great.

Remove empty can or bottle from the guest’s RHS on salver to return to bar
or Back-of-house.

Points to be noted :

 Always ask the guest politely, “Would you like me to pour your beer for you
sir/ madam”. If they say no, place the beer can/bottle on the RHS of the glass
at 3 o’clock position.
 Ensure the can/bottle does not touch the rim of the glass while pouring.
 Ideal temperature 4-6 degree Celcius.
 If the beer starts appearing to have too large amount of head, stop for a few
seconds, until the head subsides, then proceed.
 When the beer glass has only 1/3 of beer remaining politely ask the guest if
he/she would care for another beer- “Excuse me sir/madam, would you care
for another beer?”

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  Glassware must be replaced for every new order of beer.
 Never hold glasses near rim.

Draught Beer

When pulling a beer hold the glassed a little below the tap and at a slight
angle so that the beer can run down the side of the glass and does not
become too heady and froth over. The head should form first, before the glass
is filled up.
Do not hold the glass near the rim; hold it well down the glass or by the stem,
if there is one.
The tap should be turned full 90 degree to fill glass in one quick turn.

Draught beer is either lager or ale that is drawn directly from the keg. The
beer trade calls it ‘bulk beer’. The level of fermentation and carbonation is
usually lower in it. It is usually pasteurized and, therefore, suffers no loss of
taste due to the heating process.

Being unpasteurized, it is more fragile. It should be kept refrigerated between

2 and 4 degree Celsius. Generally, in well-stored conditions draught beer
lasts for 20-30 days before it loses its fresh taste and aroma.

It should be consumed after being tapped. It should be drunk straight from

pitchers, as it tends to lose its crispness inside glass.

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 Draught Beer dispensing system uses gas, usually CO2 , to maintain the
carbonation in the beer. Modern breweries are using a mix of CO 2 and
nitrogen gas, to reduce the effect of over-carbonation.

Beer Brands

Country Brand Style

United States of America  Budweiser  Light Lager
 Miller Genuine Draft  Lager
 Coor
 Olympia  Light Lager
 Rainier  Light Lager
 Light Lager

Germany  Alt Wetzlar  Dark Lager

 Apostulator  Doppelbock
 Astra  Pilsner
 Aventinus  Wheat Beer
 Beck’s  Pilsner
China  Baiyun Beer  Lager
 Tsingtao Beer  Pilsner
 West Lake Beer  Light Lager
 Sun Lik  Lager
 Sweet China  Lager
Japan  Asahi Black Beer  Light Lager
 Asahi Stout  Stout
 Kirin Beer  Pilsner
 Kuro-Nama  Light Lager
 Shirayuki  Ale
United Kingdom  Abbot Ale (England)  Bitter
 Gordon’s (Scotland)  Strong Ale
 Worthinton Dark (Wales)  Mild Ale
 Guinness Draught
 Beamish Stout (Ireland)  Stout
 Stout
Brazil  Antarctica Pilsen
 Brahma Chopp Export
 Brahma Pilsner
 Naval Super Premium
 Kaiser Bock
Mexico  Bohemia  Strong Lager
 Corona Extra  Lager
 Dos Equis  Lager
 Negra Leon
 Negra Modelo
Spain  Aguila Pilsner  Lager
 Bock-Damm  Bock
 Edel  Pilsner
 Ambar  Lager
 Mahou Classic  Standard Lager
South America  Africana (Argentina)  Dark Lager
 Ancla (Columbia)
 Bavaria Gold Beer (Costa
Rica)  Lager
 Cuzco (Peru)
 Polar Lager (Venezuela)  Pilsner

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  Light Lager
Canada  Alpine Lager  Lager
 Arkell Best Bitter  Ale
 Blanche De Chambly  Wheat Beer
 Brasal Bock
 Brick Premium Lager  Bock
 Lager

ASSESSMENT
1. Name 10 international beer brands with their country of origin.

PRACTICAL ACTIVITY
A. Prepare a chart illustrating the production process of beer cycle and
display it in your practical lab.
B. Draw a neat labelled diagram of the Draught Beer Dispensing System
with the help of different coloured sketch pens and display it in your
practical lab.

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B.Sc HHA , III & IV Semester Beer

Food & Beverage Service Operations