INTERNSHIP
REPORT
BY
GREESHMA DAS I,
II MSC CHEMISTRY,
SATHYABAMA INSTITUTE OF SCIENCE AND
TECHNOLOGY,
CHENNAI.
ABOUT COMPANY
United Breweries Limited is synonymous with innovation and
aggressive marketing that is complemented by a strong
distribution network which encompasses an impressive spread
of owned and contract manufacturing facilities across the
country. Their flagship brand 'Kingfisher', has achieved
international recognition consistently, and has won many
awards at international beer festivals. Their most popular beer,
Kingfisher Premium Lager beer, is currently available in 69
countries and leads the way among Indian beers in the
international market.
INTRODUCTION
This report is the compilation of the basic techniques in
research labs and processing of beer. An alcoholic beverage
made by brewing and fermentation from cereals, usually malted
barley, flavoured with hops with a slightly bitter taste. The
alcohol must be produced exclusively from those ingredients
which are converted to fermentation products during the
brewing process. This work insist upon the fermentation
process which causes a natural carbonation effect, which is
then removed during procand replaced with forced carbonation.
WHAT IS BEER ?
➢ Beer, alcoholic beverage produced by extracting raw
materials with water, boiling(usually with hops), and
fermenting.
➢ In some countries beer is defined by law—as in Germany,
where the standard ingredients, besides water are
malt(kiln-dried germinated barley),hops, and yeast .
TYPES OF BEER
1.ALE –Ale is a general category of beer: You’ll find sub-
categories like brown ales or pale ales. This is the oldest style
of beer, which dates back to antiquity.
2.LAGER -Lagers are a newer style of beer with two key
differences from ales. Lagers ferment for a long time at a low
temperature, and they rely on bottom-fermenting yeasts, which
sink to the bottom of the fermenting tank to do their magic.
3.PORTER -A type of ale, porter beers are known for their dark
black color and roasted malt aroma and notes. Porters may be
fruity or dry in flavor, which is determined by the variety of
roasted malt used in the brewing process.
4.STOUT- Like porters, stouts are dark, roasted ales. Stouts
taste less sweet than porters and often feature a bitter coffee
taste, which comes from unmalted roasted barley that is added
to the wort.
5.WHEAT -An easy-drinking, light style of beer, wheat beers
are known for a soft, smooth flavour and a hazy body. Wheat
beers tend to taste like spices or citrus, with the hefeweizen or
unfiltered wheat beer being one of the more common styles.
RAW MATERIALS
✓ BARLEY MALT –Body and soul of beer
✓ YEAST –Life of beer
✓ HOPS –Spice of beer
✓ WATER –Integrity and purity of beer
✓ TANNIN –Helps in precipitation of protein
✓ ADJUVANTS –Additive grains , fruits and spices
BREWING PROCESS
1. MALTING - The first step in the production of beer is
malting. Firstly the fresh barley gets soaked in water and put in
the so-called germinating boxes to germinate. In this phase the
enzymes (amylase) are formed which are needed for the starch
separation. The germinating process is then interrupted at the
optimal stage by the drying (kilning). The green malt is dried
carefully at 80°celsius and tastes slightly sweet when dried.
The malt sugar later serves to feed the yeast cultures, which
then form the alcohol.
2. MILLING - The second step in the brewing process is
milling. The finished malt is milled, similar to the making of flour,
so that it dissolves better in water. Malt mills produce various
grades of crushed malt: husks, groats, meal, semolina and
powder (from the coarsest to the finest).
3. MASHING - The third step in the brewing process is
mashing. The milled malt is mixed with water in the mash tun –
mashing-in. The starch in the grist dissolves and sugar, protein
and tannin are released. The so-called malt extract is produced
by this mashing process.
4. LAUTERING - The fourth step in the production of beer
is lautering. The mash is filtered in the lauter tun as the husks
sink and the wort is separated from the solid substances (spent
grains). The wort is then further used in the brewing process,
whereas the spent grains are generally used as cattle fodder.
5. WORT BOILING - The fifth step in the brewing process
is wort boiling. In the brewing pan or wort kettle the wort is
boiled and the hops are added. The taste of the beer depends
on the type and amount of hops used: the more hops the
bitterer the beer. As the water evaporates the wort is
concentrated to the original wort, the malt enzymes are
deactivated and tannin and protein elements are separated out
to form the so-called trub.
6. WORT CLARIFICATION - The sixth step in the brewing
process is wort clarification or drawing off. Here the wort is
fed into the whirlpool and starts to rotate. Hop particles that
have not dissolved and protein –the so-called trub –form a
cone in the middle of the container, and the clear wort can
be tapped off at the side. Then the clear wort is cooled to a
temperature of between 10 and 20°Celsius in the wort
cooler.
7. FERMENTATION - The seventh step in the beer making
process is the alcoholic fermentation. This takes place in a
fermentation tank where special brewing yeast is added. The
yeast turns the malt sugar into alcohol and carbon dioxide. As
soon as the malt sugar has fermented the yeast sinks and is
collected. Depending on the type of yeast and the wort
preparation used a top-or bottom-fermented beer is produced.
8. STORAGE - The eighth step in beer production is the
storage. Young beer is stored anything from three weeks to
three months in a storage tank at between 1 and 2°celsius. A
secondary fermentation takes place; remaining yeast particles
and protein-tannin sink to the bottom. The beer becomes
clear and acquires its characteristic colour.
9. FILTRATION - The ninth step in the brewing process is
the filtration. At this last stage any substances still remaining
after fermentation and secondary fermentation, such as yeast
particles, hop resin and protein are extracted and the beer gets
its final clear colour.
10. FILLING - The tenth and final stage in the brewing
process is the filling. The beer is filled using counter pressure to
prevent any carbon dioxide from escaping. Barrels are filled
directly in our brewery.
BREWERY INSTRUMENT
RESULTS AND DISCUSSIONS
➢ All processes in the beer production must be designed to
ensure continuously high product quality.
➢ Constantly improved accuracy of process sensors, along
with high repeatability enables you to run your process in
the most efficient manner.
➢ The brewing process is the key to brewing consistent high
quality home brewed beer.
➢ There are several tests which you should be doing. These
include
1.Water Analysis and Treatment
2.Mash pH
3.Starch Conversion
4.Specific Gravity
5.Instrument Calibration
6.Yeast Viability
CONCLUSION
➢ The process of brewing involves many stages and the use
of suitable raw materials are required for producing quality
beer.
➢ The use of suitable machineries and fermenting agents
are highly necessary for producing beer.
➢ Various types of beer can be synthesized by the use of
suitable raw materials.
➢ Beer can increase good cholesterol, fight heart disease
and many more health related issues .
REFERENCES
[1] “Beer” Britannica.com; Michael M Homan , Beer and its
Drinkers ; An Ancient near Eastern Love Story , Near Eastern
Archaeology , Vol . 67 , No.2 (June , 2004).
[2] “Archaeologists Link Rise of Civilization and Beer’s
Invention” , CBS News, 8 November 2010 , Retrieved 10
November 2010.
[3] George , Alison (22 June 2016) , “ The World’s Oldest
Paycheck was cashed in Beer.” New Scientist.
[4] “The Beer Archaeologists” , Smithsonian.com , Retrieved 23
December 2017.
[5] Prince , J.Dyneley(1916) , “A Hymn to Ninkasi” , The
American Journal of Semitic Languages and Literatures .
