Department of Environmental Engineering and Management, Faculty of Chemical

Engineering and Environmental Protection, Gheorghe Asachi Technical University Iasi,

73 Prof. Doc. Mangeron Blvd, 700050 Iasi, Romania

Beer Industry

Calin Alexandru
Soiman Mihai
Gr 2606

Content

Introduction

1.1. Product characteristics(definition,evolution classification)

1.2. Supply chain of the product or life cycle stages(characteristics,production,
technological process ,environmental impacts)

2. Consumption models

2.1 Market description

2.2 Product promoting

3. Stages for including in the supply chain the sustainable consumption concept

3.1 Prodution stages

3.2 Social Sustainability of Beer Consumption

Conclusions

References

Introduction

Beer is the world's most widely consumed alcoholic beverage; it is the third most
popular drink overall, after water and tea. It is thought by some to be the oldest
fermented beverage. Today, the brewing industry is a global business, consisting of
several dominant multinational companies and many thousands of smaller producers
ranging from brewpubs to regional breweries
Although beer is a drink that contains alcohol, the alcohol alone does not make it
dangerous to your health. Drinking beer excessively is what leads to hangovers,
headaches, and the more severe healthy problems. If you drink beer in moderation and
avoid getting drunk, you will not experience any problems with your health. One of the
most common things people say about beer, is that it makes you fat, hence the term 'beer
belly'. As a whole, beer contains little to no fat, and there are plenty of beer diets out
there that you can use to stay thin. The infamous beer belly is caused by consuming too
much alcohol, which affects the ability of the body to burn fat. Even though beer can
indeed lead to a beer belly if you drink too much of it, if you drink in moderation you
should be fine. Even though beer is low in sugar, it can affect your blood sugar levels.
Beer contains alcohol, which can drop the natural level of sugar in your blood, leading to
low energy levels. If you drink too much beer, you will get really tired and go right to
sleep. Alcohol in beer will also lower insulin levels as well, which makes it perfect for
non diabetics, as it will reduce the risk of arteriosclerosis. In the past, research has linked
beer with reducing the risk for heart disease. Beer contains no cholesterol, although it
does have antioxidant qualities that can reduce LDL oxidation, with may help reduce
your risk of heart disease. Beer is also an excellent source of fiber, stemming from the
malted barley. Beer can also help to reduce stress, if you drink it in moderation.To get
the health benefits that beer provides, you should drink one beer a day. You should not
drink any more than this, as it can easily lead to health problems. Alcohol will thin out
your blood, which will protect your heart and reduce the risk of strokes as well. In the
past, research has even shown moderate consumption of alcohol can help with
improving your memory as well. Then again, if you drink it excessively, it can destroy
brain cells - the adverse effect.Beer is also nutritious, although it can destroy your levels
of vitamin C as well. Beer is a great source of fiber, as well as other minerals, such as
potassium, magnesium, and several B vitamins such as B1, B2, B3, B5, B6, B9, and
B12. Beer contains high levels of these vitamins, along with other minerals that are
actually good for your body. Although it offers plenty of B vitamins and other minerals
your body needs, it will also destroy your vitamin C - which is why you never want to
drink too much of it.When it all comes down to it, beer may contain over 95% water, yet

it is still a diuretic. Due to the fact that beer contains alcohol, it will always be a diuretic.
When you drink beer, you should avoid drinking too much and never, ever, drink beer
instead of water. Beer can dehydrate your body fairly quickly, which is one of the
biggest cons to drinking beer. Although beer does have several health benefits, they can
easily be hindered by drinking too much. To stay on the safe side and avoid headaches
and other health effects of beer, you should always drink responsibly, never drink too
much - and always drink a few glasses of water when you are drinking beer.

1.1 Product characteristics(definition,evolution classification)

Definition
Beer is an alcohol-containing beverage made from the sugars found in malted grains. Generally
but not exclusively made from barley, generally but not always carbonated, and usually but not
always flavored with hops.
Evolution
In 10,000 B.C.E a farmer sampled water in which bread had been sitting for an extended
period. This sample that he drank brought forth a discovery and the birth of a new beverage to
our civilization. The beverage that he drank was the first form of beer. The bread in the water had
broken down over time and gone through a process called "fermentation" that caused a reaction
with the water. This allowed the new beverage of beer to evolve. Over time beer has become the
world's oldest and highest consumed form of alcohol in our society where it has
stimulated,socialization. Since beer's first discovery the way it has been made or "brewed" has
been significantly modified. The process that it is currently used involves several steps so that
each beer is consistent in taste and full of flavor while containing the four basic ingredients of
barley,hops,yeast-andwater.
The first step in the brewing beer is to soak barely grains in a tank of water for several
days. Each day the water is drained and cycled so that fresh can be mixed in with the grain. After
the several days have passed the water is then drained and the grain is transferred to shallow
tanks. Here in these tanks the barely will be stirred vigorously to promote germination. When
germination occurs in barely, enzymes are released such as malt diastase. Malt diastase plays an
crucial role in the brewing process. It converts the grain into a form of sugar that will be used in
the fermentation process which will occur later in brewing. Once the germination process is
complete usually after one week, the barely which is now called malt, is roasted in a high
temperature oven. This roasting stops the germination process of the malt. The variance in
temperature and length of roasting determines the color and the flavor of the brew. This is what
causes the differences between the types of beer on our current market. After the roasting is

complete the malt is ready to go on with the next step of production where it will be
converted,into,mash. Mash is produced by crushing the barely grains. This is achieved by iron
rollers that press the malt flat in a shallow bin. After being pressed it is then transferred into a
large copper or stainless steel tank. This large tank is often referred to as the "tun." In this tun the
malt is mixed with warm water until it acquires a thick consistency. This produces the "mash."
When the mash is produced it remains in the tun where it is mixed and heated slowly to a
temperature of one hundred seventy degrees. The heat causes the enzymes that were mentioned
earlier to fully break down into simple sugars. After the decomposing of all the enzymes, the
malt then stops being stirred and remains in the tank. This allows any solids to sink to the bottom
of the tun. The next step in the process is to drain the liquid mash out of tun. The liquid is
drained from the bottom beneath the solids rather than the top so that the solids act as a filter for
the liquid. While the liquid is draining a small amount of hot water is poured through the tun to
aid this filtering process. Once all the draining is complete the liquid is no longer called mash but
given the name "wort." Now that wort has been achieved the next process can occur. Wort is
transferred into large copper kettles where it will be boiled at high temperatures. The boiling of
wort is a crucial step as it sterilizes the liquid killing any bacteria that may have formed during
any of the previous processes. Once boiled for a long period of time another ingredient is added
to the wort called "hops." Hops are flowering plants that produce a small cone when bloomed.
This small cone is what is used in the beer production process. When boiled with the wort it adds
a slight bitter taste to the beer that's being made. After being added to the wort boiling must
remain for an extended length of time to ensure any bacteria from the hops are also destroyed.
Once complete the wort will then move onto the next step: "fermentation." Fermentation is the
process of converting sugars into alcohol and carbon dioxide. For this to be achieved in the
brewing process the wort must move on from the boiling kettle to a large steel holding tank. In
the holding tank yeast will be added into the wort to start the fermentation process. Over time the
yeast that was added will consume the sugars of the wort and produce carbon dioxide which will
rise from the liquid. What remains in the liquid after this transformation is called alcohol. Now
that alcohol is produced the liquid is finally beer. Even though the liquid is considered beer the
process of brewing is not completely finished. To ensure that the beer is safe for drinking
pasteurization must take place. Pasteurization consists of boiling the mixture one last time. This
not only kills bacteria produced but the yeast mixed in the wort as well. If not boiled the yeast
would continue to grow and produce more alcohol. Boiling eliminates this and allows the brewer
to control the alcohol level of the beer creating a more consistent beverage. After being boiled a
second time, the beer is finally consumable and poured into bottles for storage. This lengthy
process is what creates the beer we consume today. Without beer our society would be greatly
different. Beer has allowed us to socially change with the addition of parties and common games
such as beer pong. It's allowed us to express ourselves in many ways over time. It's hard to
believe that all of these changes resulted from simply a farmer who had a little bread and water.
Classification

There are two primary types of beer, Ales and Lagers .The primary distinction is the
temperature at which the beer is fermented. Ales are fermented at higher temperatures 65-75F,
and Lagers are fermented must colder at about 46-55F.
The second distinction is the type of yeast that is used in the fermentation process. Ales
generally use top fermenting yeast. This means that the yeast floats on the surface for the first
few days and then settles on the bottom. Lagers use bottom fermenting yeast, which does not
float to the surface before settling.
There is a third type of beer that far less common than Ales or Lagers, and that is the
Lambic. True Lambic is only brewed in the Payottenland region of Belgium. In Ales and Lagers
the yeast is specially cultivated for the fermentation. Lambic is fermented by wild yeast. This
means that the beer is exposed to the Belgian air which contains wild yeast and bacteria.

1.2 Supply chain of the product or life cycle stages(characteristics,production, technological

process ,environmental impacts)
Characteristics
Knowing the basic characteristics of beer is vital to be able to talk about it to
friends and customers alike. There are basic ways to talk about beer, communicating
its appearance, aroma, flavor,mouthfeel,as well as alcohol content, bitterness, and
color.

Appearance
The first thing you experience when you get a beer is the appearance. You see the beer in
the glass and take in how it looks. This is one of the reasons it is vital to use the proper glass for
the beer. I dont care how good a beer is, if its served to you in a red plastic cup, it wont be
appealing to you, or at least not as appealing as it could be. Dont believe me? Try drinking a
good Trappist Ale out of a kids cup and see how it makes you feel.
Aroma
After you take in the appearance of the beer, aroma would be the next characteristic you should
notice. Hold your once close to the surface of the beer, ideally inside the lip of a snifter or tulip
glass. Take a deep breath in and notice all the aromas in the beer. There are a multitude of
different aromas you can pic up from a beer. Ideally they all fall into these categories:

Fruity

Texture

Floral

Vegetal
Spicy
Heat-Induced
Biological

Flavor and Mouthfeel

After smelling the beer and taking in the aroma, tasting the beer is the next logical step. A good,
full drink is taken, swished in the mouth, and swallowed. Note the flavors and feeling the beer
gave. Did it taste sweet, sour, bitter? Did it have a taste of green apples or of astringent? Can you
taste roasted malt, coffee, toffee, or general maltiness? These are all things to think about when
tasting. The way the beer feels in your mouth ties in with taste as well. Does it feel heavy or
syrupy? Does it have a high carbonation or feel extra light on your palate? Does it leave a pucker
feeling on your tongue like you sucked on a tea bag? Does it have a dry taste like a dry wine, or a
refreshing light taste? These all have something to do with taste and mouthfeel.
Alcohol Content
Alcohol content here refers to two unique items. The first is a very measurable item, and the
second is impression. Measuring alcohol content is done two ways. First, it is done by measuring
the Alcohol By Volume(ABV). This is done by taking Original Gravity (OG)_ and Final Gravity
(FG) readings when starting and finishing the fermentation process of beer. Quite often you will
see the OG or FG listed on a beers label. With some simple math, the ABV is
calculated. Larger breweries have lab equipment that measures this as well. The second method
for defining alcohol content is Alcohol By Weight(ABW). This is a percentage of total mass of
the liquid. ABW is about 4/5th of ABW. This is a general idea, though, as it depends on the
concentration of alcohol, since 100% ABV will always be 100% ABW, but 3.2% ABW is about
4.0% ABV. The majority of breweries and alcohol producers in the United States use ABV
in their listings, as it is what is commonly used.

The second idea here is the impression the alcohol leaves you with. Quite often a beer
can be described as boozy if the alcohol is very noticeable in aroma or taste. Sometimes a
stronger alcohol taste is used to balance out the sweetness of a beer, like Dogfish Heads 120
Minute IPA, which is about 18% ABV. Other times, the alcohol taste or aroma can be
overpowering and detract from the beer. Either way, noting the alcohol taste and aroma is useful
here as well, especially if the beer in question is a high ABV with a very low alcohol taste. This
is important to mention to your customer so he or she doesnt drink too quickly.

Technological proces
The process of making beer is known as brewing. A dedicated building for the making of
beer is called a brewery.
The basic ingredients of beer are water; a starch source, such as malted barley, able to be
saccharified (converted to sugars) then fermented (converted into alcohol and carbon dioxide); a
brewer's yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch
sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often
being termed an adjunct, especially when used as a lower-cost substitute for malted barley. Less
widely used starch sources include millet, sorghum and cassava root in Africa, and potato in
Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe is
collectively called the grain bill.
There are three basic steps in the process: mashing, fermentation and maturation/conditioning.

Mashing

The grain used as the raw material is usually barley, but rye, maize, rice and oatmeal are also
employed. In the first stage the grain is malted, either by causing it to germinate or by artificial
means. This converts the carbohydrates to dextrin and maltose, and these sugars are then
extracted from the grain by soaking in a mash tun (vat or cask) and then agitating in a lauter tun.
The resulting liquor, known as sweet wort, is then boiled for 1 to 1.5 hours in a copper vessel
with hops, which give a bitter flavour and helps to preserve the beer.

Fermentation

The hops are then separated from the wort and it is passed through chillers into fermenting
vessels where the yeast is added-a process known as pitching-and the main process of converting
sugar into alcohol is carried out. The particular yeasts strains used are typical for beer
production. Yeasts are divided into two major groups, i.e. top and bottom fermenting yeasts.
Yeasts that tend to rise to the top of the fermentation vessel are typically used for ales and have a
fermentation temperature of about 15 to 25 C. Yeasts which tend to settle to the bottom of the
vessel toward the end of fermentation are typically used in lagers, where the fermentation is
normally performed at 8 to 15 C. To maintain the desired fermentation temperature, the tanks
are cooled. At the end of fermentation, the yeast is separated from the product. A part of it is used
for another batch, and the remainder is disposed of or considered to be a co-product. During
fermentation, which lasts about seven to 10 days, the yeast may multiply six-fold and in the

open-tank fermenters used for brewing ale, a creamy, frothy head may be seen on top of the
brew.

Maturation / conditioning

The beer is then chilled to , centrifuged and filtered to clarify it; it is then ready for dispatch
by keg, bottle, aluminium can or bulk transport.

Environmental inpacts
The environmental performance is examined by addressing the following key areas:
water, energy and greenhouse gases, secondary products, waste and wastewater, and packaging.
Water. Breweries use water in the product but it is also used for other purposes such as
cleaning. The volume of water used per hectolitre of product produced is an important indicator
of environmental performance for the beverage sector.
Energy and Greenhouse Gases. Breweries use electricity and fuels to produce beer. There
is a need to consider not only overall energy usage, but also the successful application of green
energy such as energy from renewable sources. Greenhouse Gases are measured in carbon
equivalents resulting from the energy used by the brewery.
Secondary Products. These are the outputs from the brewery other than beer. Secondary
products include brewers grains, brewers yeast, undersize malt particles, excess protein and
brewers hops. These may then be used in other sectors e.g. as cattle feed.
Waste and Wastewater. Waste is made up of outputs from the brewing products which are
not beer and are not used as secondary products. Wastewater is the water which is not beer and
not usable for other purposes.
Packaging. Breweries use various materials for packaging. For example, bottles, cans and
kegs. The type of packaging varies from country to country, including whether packaging is
recycled or reused..

2. Consumption models

By all indications, were still in the early days of this trend, whereby countries slowly converge in
terms of per-capita beer consumption. For while China and Russia are soaring, the main beerdrinking nations of the world are all in decline:
In middle and low income countries which experience growth, such as China, Russia, Poland and
India, beer consumption grows. In rich countries, however, further growth has led to a reduction in
beer consumption per capita.

Roles and Responsibilities of a Beer Sales Representative

Beer Sales Reps have a very rewarding job that most common people will never fully
understand.
A beer guy wakes up early in the morning with a smile on their face, puts on their beer
logo shirt and heads out the door before most people think about waking up.
Beer account reps are responsible for selling more than just beer, they are selling nonalcohol related beverages such as water and energy drinks.

Major Beer Distributors such as Miller-Coors distributors have over 250 sku's and some
get up into the thousands. So a beer rep has to be organized and able to focus on all the products
they are selling.

2.1 Market description

The craft beer industry is defined by four distinct markets: brewpubs, microbreweries,
regional craft breweries, and contract brewing companies.
Microbrewery: A brewery that produces less than 15,000 barrels (17,600 hectoliters) of
beer per year with 75% or more of its beer sold off-site. Microbreweries sell to the public by one
or more of the following methods: the traditional three-tier system (brewer to wholesaler to
retailer to consumer); the two-tier system (brewer acting as wholesaler to retailer to consumer);
and, directly to the consumer through carryouts and/or on-site tap-room or restaurant sales.
Brewpub: A restaurant-brewery that sells 25% or more of its beer on site. The beer is
brewed primarily for sale in the restaurant and bar. The beer is often dispensed directly from the
brewery's storage tanks. Where allowed by law, brewpubs often sell beer "to go" and /or
distribute to off site accounts. Note: BA re-categorizes a company as a microbrewery if its offsite (distributed) beer sales exceed 75%.
Contract Brewing Company: A business that hires another brewery to produce its beer.
It can also be a brewery that hires another brewery to produce additional beer. The contract
brewing company handles marketing, sales, and distribution of its beer, while generally leaving
the brewing and packaging to its producer-brewery (which, confusingly, is also sometimes
referred to as a contract brewery).
Regional Brewery: A brewery with an annual beer production of between 15,000 and
6,000,000 barrels.
Regional Craft Brewery: An independent regional brewery who has either an all malt
flagship or has at least 50% of it's volume in either all malt beers or in beers which use adjuncts
to enhance rather than lighten flavor.
Large Brewery: A brewery with an annual beer production over 6,000,000 barrels.

2.2 Product promoting

The Challenge for Breweries in Todays Regulated Marketplace is immense. For the past
decade the advertising of alcoholic products has been increasingly subject to both government
regulation and self-regulatory bodies. In Canada, the CRTCs August 1996 Code for Broadcast
Advertising of Alcoholic Beverages severely restricted the way in which alcohol products are
presented on both radio and television. It is not an exaggeration to say that any advertisement

adhering to these regulations would be dull indeed, and almost obscure any attempt at promotion
- you cant enjoy yourself and drink beer at the same time! Print material such as entrepreneurial
magazines and newspapers are less restricted, though regulated by provincial Liquor Boards. The
same ethical limitations apply: do not link enjoyment with alcohol consumption; do not direct
your ad to youth; do not over-promote; do not pass Go! Also, self-regulation within various
media abounds. In the United States a similar situation exists. The Federal Trade Commission
and Congress are the key regulating authorities. In addition, individual media and media groups
establish their own code of ethics, often refusing to publish or broadcast alcohol advertising. The
challenge? How do breweries and microbreweries get the word out about their products within
an advertising marketplace of such limited visibility where self-promotion is frowned upon?
When traditional methods are not a viable option we must identify and utilize those of the future.
One way breweries can take advantage of modern advertising options is to share your product
with the world on the Internet. You may already have a company website. Its fun, it positively
promotes your product with enthusiasm as no TV ad is now permitted to do. Your T-shirts and
ball caps have their own page. Potential customers are visiting your website on a regular basis,
once they stumble across your site on a night of Internet surfing. However, is this kind of
customer traffic really the most effective use of such a dynamic advertising tool? All that creative
and technical effort and your audience consist of web junkies and the occasional salesperson
trying to sell you something. The solution to this problem is targeted pixel marketing. Websites
are being developed which help increase traffic on subject related web pages. For instance, pixel
space for your beer label on the beer home page may be purchased for a reasonable cost. The
label then links with your own webpage. Beer festivals may be a long established custom,
however the modern version is a true advertising event and increasingly popular, not only with
the locals. Beer fans travel far to attend their favorite bash. To choose the festival which most
suites your product, the Internet comes to the rescue once again. A number of websites list
festivals. Check the bottom row of thebeerhomepage.com for the most popular beer festivals
around the world.
Besides a shift in promotional methods, a fresh approach in attitude will go a long way in
changing public perception of beer. Taking a leaf out the wine industrys book may be the answer.
Wine sales have risen since their advertisers started promoting wine as a natural product, a
healthy option, a sophisticated and educated choice, a compliment to food and equally popular
with men and women. In fact, beer can also boast all these things, but its public perception is
poor by comparison says Peter Kendal of Molson Coors Brewers. He continues, Beer is a
wholesome, natural product, made from malted barley and hops. Moreover, moderate (and we
stress moderate) beer drinking is just as healthy as moderate wine drinking.
To conclude, these are only a few examples of the way a modern approach to advertising need
not battle with established regulations. A positive, open mind and a willingness to switch gears
should lead to a healthy return on your advertising dollars.

3. Stages for including in the supply chain the sustainable consumption concept
3.1 Prodution stages
Four different raw materials are required for beer brewing:

Water
Malt
Hops
Yeast
Malt
Malt is being produced from grain, mostly barley.

First of all, the barley from the fields is being thoroughly cleansed.
Now, the barley is ready for germination in warm and humid air lasting until the malt
sprouts reach about the same length as the grain itself. During this process, valuable enzymes
and malt sugar are being generated.
For long durability, the grain is being dried over hot air on the called kiln. The higher
the kiln temperature the more malt sugar is converted into caramel.
The more sugar is converted into caramel, the darker the malt and the brewed beer made
out of it.
The alcoholic content of beer only depends on the blend ratio of malt and water not on
the colour - light or dark - of the beer.
The "Brauhaus JOH. ALBRECHT" obtains malt exclusively from a malt factory
complying with demanding quality requirements and controls.
Brewing water
For the beer production it is of main importance that the brewing water is clean and free of
impurities.

In contrary to former times, the content of minerals (hardness) is not of crucial

importance anymore since it is possible to balance its effects through natural composition
alternatives of the malting and brewing process.

More important is that the produced beer type is being attuned to the brewing water.
Therefore, the brewing recipes are being defined in the JOH. ALBRECHT micro-brewery only
after detailed and thorough water analysis. Their compliance is subject to permanent control.
Hops
Besides the convenient flavour, the hops performs further important tasks during beer
production.

Due to its natural content of essential oils (as to be found in remedy herbs like camomile
and eucalyptus), the hops protects the beer against deterioration.
Basically, one differentiates between aroma hops and bitter hops, the latter mainly being
used due to its considerably lower price even though aroma hops is of higher quality.
In its own micro-breweries, JOH. ALBRECHT exclusively utilises aroma hops from
carefully selected hops growers obligated to pack the hops newly-harvested and in its natural
condition and to keep the hops stored in a cool place until consumption.
Yeast
In the course of fermentation, the purpose of the yeast is to convert the malt sugar which has
dissolved during mixing of malt and water in the brewhouse into alcohol and CO2

There are two major yeast types, the top fermented and the bottom fermented yeast.
During fermentation, the top fermented yeast ascends to the beer surface and forms a
thick foam layer (hence the name). The optimum fermentation temperature for top fermented
yeast is approximately 20C. Typical top fermented beers are "Weibier", "Alt", "Klsch" and
"Berliner Weie".
The bottom fermented yeast deposes during fermentation on the bottom (hence the
name). The optimum fermentation temperature for bottom fermented yeast is approximately
10C being used for almost any common beer type like "Export", "Helles", "Dunkles", "Pils",
"Bock" etc.
The main difference between the beers produced from either yeast variety is that top
fermented beers bear a flowery and fruity taste.
The Beer Production

The beer production consist of 9 steps:

Grinding
Mashing
Lautering
Wort boiling
Cooling
Fermentation
Storage
Filtration
Filling

Grinding
The grinding is a coarse milling, even better a crushing of the relatively mellow malt grain. In
doing so, it must be observed that the outer shell of the malt grain, the so called husk, remains
nearly intact. In step 3 "lautering", these husks serve as a natural filter layer.

Mashing
The word mashing originally derives from "mixing".

In this context, the beer production starts with mixing the grist of step 1 with warm
brewing water.
The water being applied for mashing-in is called "main mash water" in contrary to the so
called "second wort" during "lautering" in step 3.
This grist-water-mixture is gradually being heated in the "brew vessel". According to
individual recipe, the temperature must be hold correspondingly long at each temperature step.
During this so called "rest", the starch contained in the malt grain is being converted into malt
sugar and valuable amino acids develop from indigestible proteins.
According to each specific beer type brewed in the JOH. ALBRECHT micro brewery,
time and temperature of the single rests are being individually scheduled by the brewmaster
and must be carefully observed due to their determining influence on the taste of the beer.
The result of the entire mashing process of approximately three hours is a hazy liquid
containing dissolved malt sugar but also unsolved malt particles, for example husks.
Lautering
"Lautering" means the separation of the hazy mash particles from the clear ("lautering" = oldfashioned word for "clarifying") liquid. This process can be compared to filtering coffee where
the coffee grounds are being restrained and a clear fluid containing the dissolved coffee particles
runs through the filter. The more water is being poured over the coffee grounds, the more
exhaustive the diffusion whereby the running off coffee becomes more and more watery.

The lautering starts with the transfer of the entire mash into the "lauter tun". The lauter
tun is the second copper vessel in the brewhouse equipped with a false bottom with thin slits
approximately 1,5 cm above the original bottom.
Since the husks are heavier than the other mash particles, they depose at the false bottom
thus forming a natural filter layer. The false bottom only serves as a support of this "husk
filter".
The brewer calls the thereby almost clear running-off sugar water "wort". As soon as the
wort ran-off entirely, the solid mash particles remain within the lauter tun, called "spent
grains". In the beginning, these spent grains still contain a fair amount of malt sugar being
rinsed out with hot water. The water being applied for this purpose is called "second wort" and

is being poured over the spent grains without destroying (as happening for example by
stirring) their layering.
The lautering must be done very carefully because if the wort would run-off freely (like
when making coffee), the developing suction would contract the husk layer to almost
impermeable extent. For this reason, the lauter tun is equipped with a shut-off valve at the
bottom for subtle adjustment of the wort drain.
After approximately three hours, the lautering result is the wort - a clear, amber sugar
water also containing flavours and many other dissolved substances (for example protein)
highly significant for the proper development and taste of the beer.
Because the sugar concentration of the wort determines the later alcoholic content of the
beer, the concentration is measured with a calibrated spindle. The measured sugar
concentration is increased during boiling (see step 4) due to the thereby evaporating water. In
case the wort is relatively "thin", the boiling time must be prolonged in order to later reach the
desired alcoholic content.
Wort boiling
The entire run-off wort is being re-collected in the brew vessel and boiled together with the hops
for at least one hour. The wort must be boiled until the desired sugar concentration is reached due
to evaporating water.

During boiling, also the composition of the wort changes whereby insolvable components
like for example hops oils are being dissolved, others simply drop out or evaporate in form of
solid components, the so called "break".
The sugar concentration of the wort after boiling is the well-known "original extract".
Since the original extract is converted into alcohol during fermentation, the later alcoholic
content of the beer directly depends on the original extract
By the time enough water has evaporated, the wort with the whole hops will again be
transferred to the lauter tun. The decocted whole hops and the break remain on the false
bottom whereas the wort runs-off at the bottom now bearing a distinctive taste of hops.
Cooling
Now, the boiling hot wort must be cooled down to the starting temperature of the yeast.

From this point of time, an extremely neat and clean operation is required because
otherwise lactic acid bacterias instead of the yeast might start the fermentation of the wort.
These lactic acid bacterias convert the sugar into lactic acid and not into alcohol like the yeast
does. Thereby the beer turns sour and therefore becomes denaturated. Lactic acid bacterias are
not harmful to humans in any way. Looking at other food items (yoghurt, cheese, sauerkraut,
sourdough etc.), they are even very valuable organisms.
For top fermentation, the wort is being cooled down to approx. 15C, for bottom
fermentation to approx. 5C. These temperatures lie about 5C below the optimum
temperature of the respective yeast because fermentation ought to start slowly.

For cooling down the wort to approx. 20C it is possible to use cold tap water. During
this process, the tap water heats up to approx. 85C and is available as hot water. In order to
further cool down the wort, artificially cooled "ice water" of approx. 1C is required.
Fermentation
During fermentation, the yeast converts the sugar of the wort into alcohol, CO2 and heat. The
wort turns into "green beer".

The fermentation ought to be performed slowly because otherwise a big quantity of

indesirable fermentation by-products accumulate besides alcohol being the main causer for
headaches after a long night. In order to produce high-quality beer, appropriate cooling
ensures a fermentation period of approx. 8-10 days.
Since at this point sugar is converted into alcohol, the measured content of original
extract continuously drops during fermentation.
The accumulated CO2 can freely escape from the open fermenter. Because CO2 bubbles
through the green beer, indesirable fermentation by-products negatively influencing the taste
and digestibility of the beer are being washed out. Through fermentation, a white foam builds
up at the beer surface collapsing again at the end of the main fermentation.
Storage
During storage time, the residual sugar ferments to alcohol and CO2

For this purpose, the beer is being transferred from the open fermenter to the closed
storage tank.
The storage tank is being closed with a "bunging apparatus". By the use of this bunging
apparatus, the desired CO2-content of the beer can be adjusted. Therefore, the now
accumulating CO2 remains in the beer.
In order for the sugar to further ferment, the temperature ought to remain at approx. 5C
for a while. Afterwards, the beer is ready for slowly being cooled down to maturity
temperature of 1C.
Under these temperatures, the green beer matures for several weeks . During this time,
the beer almost completely purifies and finally reaches full maturity.
Due to the fact that in contrary to the big breweries, in the Joh. Albrecht micro-breweries
the beer can mature long enough without disturbances and in a cool place, it must not be
filtered and stabilised but is rather dispensed in its natural condition still containing all vital
ingredients and vitamins.
Filtration
During filtration the residual yeast is being filtered from the beer.

For this purpose, the beer from the storage tank is being pressed through a Kieselguhrfilter layer under pressure.

The hereby secreted yeast remains in the filter together with the Kieselguhr and can be
disposed after termination of the filtration process.
After filtration, the beer is being collected in the pressure tank and from there arrives at
the filling facilities.
Filling
During filling process, the filtered beer is being filled into bottles or kegs.
Bottle filling

In general, returnable bottles with swing stopper, so called "ricklayers bottles", are being
used.
First of all, the bottles must be manually cleaned with the aid of a bottle washing machine
comparable to an industrial dishwasher. The bottles are being cleansed of yeast deposits and
afterwards sterilised.
Next, the bottles are manually being removed from the machine and placed on a table for
filling.
For filling purpose, the brewmaster applies a hand operated isobarometric filler. Each
bottle is separately being removed from the table. The brewmaster ensures a careful filling of
the beer without the development of foam and tight closure of the bottles with a ceramic seal.
Prior to packing the bottles into transport crates, each bottle receives a seal label
indicating date of expiry and table of content. Afterwards, the bottles are ready for sale.
According to beer type, such filled beer can be stored up to 6 12 weeks until
consumption.
KEG-filling

In contrary to the bottle filling, the keg-filling in this dimension can already be
automatised allowing the filling of approximately 20 Kegs 50 l/h with a semi-automatic
Keg-filling and-cleaning machine.
For filling purpose, the single Keg is being placed on the machine by hand. The program
sequence navigates the individual steps of Keg-cleaning, sterilisation and pre-stressing with
CO2 directly followed by filling of the beer. Approximately three minutes later, the machine
releases the Keg and a new Keg can be inserted to the machine.
After only a short interim storage in a cooled room, the Keg is ready for sale.
3.2 Social Sustainability of Beer Consumption
The method of consumption of our chosen research subject, beer, is ingestion into
the human body to achieve one of many desired effects. Since the active ingredient
alcohol is in fact a drug, it is imperative that beers effects on both human bodies and
lives are assessed as a part of a life-cycle analysis of the product. Findings on the effects

of alcohol consumption are important in considering social sustainability both for

individuals and society as a whole when assessing whether it is a sustainable product.
Variables such as frequency and volume of consumption over time are imperative to
consider, and this investigation will compare moderate versus excessive consumption. It
is our goal to showcase both positive and negative effects on human health and
productivity as a result of beer consumption.
It is essential to distinguish between different levels of alcohol ingestion. For
purposes of comparing, it is to be understood that moderate consumption constitutes one
alcoholic drink per day for a woman, and two drinks per day for a man (NIAAA, 2004).
The standard for one alcoholic drink is 12 ounce (oz.) of absolute alcohol, as in
one 12 oz. beer, one 5 oz. glass of wine or one 1.5 oz. shot of spirits (Wechsler & Austin,
2008). Ingestion exceeding those numbers is considered excessive consumption. We
choose to ignore the term binge drinking because the definition is controversial and not
universally agreed upon. Indicators of social sustainability include assessments of human
health and absence of disease or disorder as a result of alcohol intake. We can assume that
the healthier a population as a whole over a period of time, the more productive and 13
contributive to society as a whole, while less financially wasteful and exhaustive on
common resources.
In general, although not necessarily encouraged, the National Institute on Alcohol
Abuse and Alcoholism (NIAAA) indicates, the state of current science does not
advocate drinking; these findings simply point out what the research says about the
health-related effects of moderate drinking. In short, except for those individuals at
identifiable risk, consuming two drinks per day for men and one drink per day for women
is unlikely to cause problems" (2004). The significance is to dispel the notion that alcohol
is fundamentally beneficial or harmful to humans. Essentially, patterns of consumption
are the most important variables deciding whether it is socially sustainable or not. The
NIAAA also shares, Drinking patterns are at least as important as total consumption in
terms of alcohol's harms and benefits (2004). Thus, it is not the total amount of drinks
ingested that are important to measure, but contrarily, the amount consumed in one
session. J.M. Gaziano concluded, those who drink alcohol in moderation tend to live
longer than those who either abstain or drink heavily (2000). This broad statement is not

false, however, other positive activities such as exercise and abstaining from drugs and
smoking must also be taken into account when determining the benefits of moderate
consumption of alcohol. Similarly, those with a predisposition to addiction or alcoholism
or those with weakened liver functioning, for example, would not be advised to follow a
moderate consumption regimen. Although there are some activities such as cigarette
smoking that are universally agreed upon as detrimental, whether drinking alcohol for
your health is a positive decision requires an individualized assessment.Research has
concluded a number of benefits resulting from moderate alcohol consumption that have
been observed over the lifetimes of subjects. According to the NIAAA, moderate
drinking appears to be associated with a reduced risk of diabetes and metabolic
syndrome, while the connection with weight gain, body mass index, and/or obesity still
remains unclear (2004). However, the association also found that one exception is the
finding of an increased risk of breast cancer when alcohol is combined with
postmenopausal use of estrogen replacement (ER) an increase not found in moderatedrinking women who do not use ER (2004). Other benefits include those surrounding
heart health and slowing down the effects of aging. According to Maraldi (2006) The
risks of cardiac events (myocardial infarction, angina, or heart failure) and of all-cause
mortality were significantly lower in light to moderate drinkers than in abstainers or
occasional drinkers (those who drank less than 1 drink per week) (p.1494).
The reduced rate of heart attacks and circulatory problems as a result of alcohol
consumption can be observed through an improved blood lipid profile with increased
HDL cholesterol and decreased LDL cholesterol. Decreased thrombosis results
fromreduced platelet aggregating, reduced fibrinogen and increased fibinolysis. Reduced
blood pressure, blood insulin levels and increased coronary blood flow also improveheart
health (Hanson, 2009). Although a number of benefits have been observed from moderate
alcohol consumption, it is a fact that a number of those who drink do so in excessive
amounts. The unsustainable aspect of alcohol can be concluded by reports of economic
expenditures on those suffering from alcoholism, crimes committed, lost jobs, etc. The
Substance Abuse and Mental Health Services Administration (SAMHSA) estimated that a
combined $276 billion was spent or lost in 2005 on health care, lost productivity,
premature death, auto accidents and crime relating to drug and alcohol abuse. The

administration also found that approximately three-quarters of that money came from
public sources (Riper, 2006). Riper (2006) also concluded that $18 billion of the total
expenditure went towards treatment, even though fewer than 15% of the estimated 22
million Americans who engage in substance abuse actually seek treatment. Clearly,
alcoholism is an expensive addiction for both the sufferer and society as a whole. The
costs borne by the public sector to make up for lost time working, healthcare, accidents,
and so forth render alcohol consumption, in excessive and detrimental levels, as an
unsustainable human activity, for the expenditures exceed the economic benefits.
Alcohol consumption can be both sustainable and unsustainable for society depending on
the context; it is important to note that it is unlikely that an age old tradition of drinking
to reduce stress, improve mood, and relax will come to an end at any time soon. In
assessing the sustainability of alcohol in a social context, it is helpful to compare it with
other similar activities, both beneficial and harmful. Attempts at improving ones health
through drinking a moderate amount of alcohol a few times a week may be helpful,
however, improving ones nutrition and exercise regimen while reducing stress may be
more beneficial and less risky. Leisure activities such as reading, watching films and
playing music may have the same positive stress-reducing effects of alcohol. The social
sustainability of alcohol is incredibly contextual and individualized for the particular
consumer.

4.Conclusions
Some of humanity's earliest known writings refer to the production and distribution of
beer: the Code of Hammurabi included laws regulating beer and beer parlours. and "The Hymn
to Ninkasi, a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a
method of remembering the recipe for beer in a culture with few literate people. Today, the
brewing industry is a global business, consisting of several dominant multinational companies
and many thousands of smaller producers ranging from brewpubs to regional breweries.

Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000
BC, and it was mainly brewed on a domestic scale. The product that the early Europeans drank
might not be recognised as beer by most people today. Alongside the basic starch source, the
early European beers might contain fruits, honey, numerous types of plants, spices and other
substances such as narcotic herbs. What they did not contain was hops, as that was a later
addition, first mentioned in Europe around 822 by a Carolingian Abbot and again in 1067 by
Abbess Hildegard of Bingen.
Today, the brewing industry is a global business, consisting of several dominant
multinational companies and many thousands of smaller producers ranging from brewpubs to
regional breweries. As of 2006, more than 133 billion liters (35 billion gallons), the equivalent of
a cube 510 metres on a side, of beer are sold per year, producing total global revenues of $294.5
billion (147.7 billion).
In 2010, China's beer consumption hit 450 million hectoliters (45 billion liters) or nearly
twice that of the United States but only 5 percent sold were Premium draught beers, compared
with 50 percent in France and Germany.

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