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Project plan

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Main

1. Mission and vision of the project.

2. ABSTRACT.
3. Literature review.
3.1.1. Various Video links in you tube .
3.1.2. What is beer?
3.1.3. Beer types and styles.
3.1.4. Brewing process.
3.1.5. Glassware styles.
3.1.6. Storing & pouring.
3.1.7. Beer certification.
3.1.8. Growlers.
4. Background of the industry.
5. Opportunities in India, foreign for BEER plant.
6. Selection of name.
6.1.1. Study of various brand names in market with meaning.
6.1.2. Final selection of name, logo and why so.
7. Bottle ,sizes & pint selection.
 7.1.1. Color , sizes and shape selection.
7.1.2. Study of various brand bottles in market.
8. Plant location.
8.1.1. Selection of plant and its pro's and con's.
8.1.2.
9. Market survey.
9.1.1. Case studies on market on various modes.
9.1.2. Publicity and mouth talk.
9.1.3. Future market strategy.
9.1.4. Failure mode of analysis.
9.1.5. Publicity cost.
9.1.6. Reviews.
10. Plant and machinery
10.1.1. Equipment list
10.1.2. Cap city and use of equipment.
10.1.3. Position of equipment.
10.1.4. Monthly production with excel sheet
10.1.5. Cost of 1.0L beer production in excel spread sheets, a least by 3 persons
10.1.6. Maintenance cost.
11. Ware house(Raw Material).
11.1.1. List of raw materials need for beer.
11.1.2. Types of key starting materials to produce beer.
11.1.3. Selection of vendors (3) and its cost.
12. Basic chemistry.
12.1.1. Route of synthesis
12.1.2. The chemistry behind beer flavor.
13. Critical parameters which create great impact on quality.
14. Engineering dept.
15. Electrical dept.
16. Quality control dept.
17. Types of brewing.
 17.1.1. Draft brewing.
17.1.2. Craft brewing.
17.1.3. Micro brewing.
17.1.4. Nano brewing.
18. Manufacturing techniques.
18.1.1. Final procedure.
19. Administration & infrastructure.
19.1.1. Licenses.
19.1.2. Plant layout.
19.1.3. HR and Time office.
19.1.4. Employee polices.
20. Problems.
21. Investors and shares.
21.1.1. Power point presentation .
22. Research and devolvement.
23. Security dept.
24. IT dept.
25. Financials.
25.1.1. Daily expenditures
25.1.2.
26. Future projects and targets for scale up.
27. Third party verification of project strength.
28. Opinion of project developers.
29.
1.Mission and vision of the project:
Mission of project is to produce better sweat taste ,fragrance and high to customer.

2. ABSTRACT:

3. Literature review:
3.1.1. Various Video links in you tube.

3.1.2. What is beer?

Quite simply, beer is a beverage made with malted cereal grains (which could include barley,
wheat, rye, corn or rice), hops and water that is fermented by adding yeast. Yeast eats sugar,
divides (then multiplies), and produces carbon dioxide and ethanol (alcohol).
Alcohol levels can range from 2% Alcohol by Volume (ABV) to a whopping 15% ABV for Barley
Wines. Of course, this description really doesn’t do beer justice, does it? Beer is actually quite a
complex drink that can take on thousands of interpretations. And for most of us, trying to
categorize beer can sometimes be difficult.
3.1.3. Beer types and styles.
There 2 types that is ALES and LAGERS.
ALES:
Brewed with top fermenting yeast at cellar temperature, ales are fuller-bodied, with nuances of
fruit or spice and a pleasantly hoppy finish. Generally robust and complex with a variety of fruit
and malt aromas, ales come in many varieties. They could include Bitters, Milds, Abbey Ales,
Pale Ales, Nut Browns, etc.
Ales are often darker than lagers, ranging from rich gold to reddish amber. Top fermenting, and
more hops in the wort gives these beers a distinctive fruitfulness, acidity and pleasantly bitter
seasoning. Ales have a more assertive, individual personality than lager, though their alcoholic
strength is the same.
Ales are 30% of all beer sold in Canada.
LAGERS:
Lager originates from the German word lagern which means 'to store' – it refers to the method
of storing it for several months in near-freezing temperatures. Crisp and refreshing with a
smooth finish from longer aging, lagers are the world's most popular beer (this includes
pilseners).
A lager, which can range from sweet to bitter and pale to black, is usually used to describe
bottom-fermented brews of Dutch, German, and Czech styles. Most, however, are a pale to
medium colour, have high carbonation, and a medium to high hop flavour.
Lagers are 56% of all beer sold in Canada.
Beer styles:
In addition to type, a beer's character can be described by its style. Listed below are some of the
many different styles of beer carried at the Beer Store.
Amber
A very versatile beer, Amber beers are full bodied malt aromas with hints of caramel, these
beers could be either lager or ale.
Our Amber Beers like -----------
Blonde
Blonde ales are very pale in colour and tend to be clear, crisp, and dry, with low-to-medium
bitterness and aroma from hops and some sweetness from malt.
Our Blonde Beers like ___________
Brown
Dark amber or brown in colour, brown ale have evidence of caramel and chocolate flavours and
may have a slight citrus accent or be strong, malty or nutty, depending on the area of brewing.
Our Brown Beers like ___________
Cream
A very mild, sweetish, golden style of ale.
Our Cream Beers like ___________
Dark
Dark ale is a British type beer, combining hops, yeast and a blend of malts. It's a medium
chestnut brown colour, with a delicate fruity smell and robust, malty character.
Our Dark Beers like ___________
Fruit
Most fruit beers are ales however, they typically do not carry an ale character. In order to allow
for the fruit flavor to come through nicely, the malt’s flavor is not dominant and there is a low
bitterness level to the beer.
Our Fruit Beers like ___________
Golden
First developed in the UK, Golden ales are straw coloured with a slight hint of citrus and vanilla.
The beer can sometimes contain spicier flavours.
Our Golden Beers like ___________
Honey
A full-bodied beer with a creamy texture and copper colour. Honey beers are slightly sweet with
hints of caramel.
Our Honey Beers like ___________
India Pale Ale
A hoppier version of pale ale. Originally brewed in England with extra hops to survive the
journey to British troops stationed in India.
Our India Pale Ales like ___________
Light
Extremely light in colour and mild in flavour. Light beer has fewer calories and/or lower alcohol
content.
Our Light Beers like ___________
Lime
Typically light in flavour with a refreshing lime taste. The intensity of the lime can differ from
very subtle to strong.
Our Lime Beers like ___________
Pale
Pale ale has a fruity, copper-coloured styler. It originiated from England. Pale ales are robust
beers that can be enjoyed with strongly spiced foods.
Our Pale Ales like ___________
Pilsner
Made with neutral and hard water. Tend to be golden in colour with a dry, crisp, and somewhat
bitter flavour. Pilsner stands out from other lagers due to its more distinctive hop taste.
Our Pilsners like ___________
Red
Red ales can either be red or light brown in colour. They are moderate to heavy in flavour and
contain hints of caramel that is offset by the predominant hop characteristic of the beer.
Our Red Beers like ___________
Strong
This is a broad grouping that can describe any beer over 7% ABV. Strong beers are typically dark
in colour, some are almost black. Different styles can include old ales, double IPAs, and
barleywines.
Our Strong Beers like ___________
Wheat
Light and easy to drink with very little aftertaste. Wheat provides a soft character to beer and is
sometimes hazy or cloudy with a touch of spice notes.
3.1.4. Brewing process:

1.water:
Pure water is essential to good beer – and brewers pay scrupulous attention to the source and
purification of their brewing water. The water used in brewing is purified to rigidly set
standards. If it doesn’t have the proper calcium or acidic content for maximum activity
of the enzymes in the mash, it must be brought up to that standard.
2.malt:
World famous Canadian barley is used to make brewers' malt. To make malt, grain is
first allowed to germinate. It’s then dried in a kiln or often roasted. This germination
process creates enzymes that convert the grain’s starch into sugar. Depending on how
long the roasting process takes, the malt will darken in colour. This is what influences
the colour and flavour of the beer.
3.mashing:
Now malt is added to heated, purified water and, through a carefully controlled time
and temperature process, the malt enzymes break down the starch to sugar, and the
complex proteins of the malt break down to simpler nitrogen compounds. The
mashing takes place in a large round tank called a "mash mier" or "mash tun", and requires
careful temperature control. Depending on the type of beer desired, the malt is then
supplemented by starch from other cereals such as corn, wheat or rice.
4.lautering:
The mash is transferred to a straining or "lautering" vessel, usually cylindrical, with a slotted
false bottom two to five cm above the true bottom.
The liquid extract drains through the false bottom and is run off to the brew kettle. This extract,
a sugar solution called "wort", is not yet beer. Water is "sparged" or sprayed through the grains
to wash out as much of the extract as possible. The "spent grains" are removed and sold for
cattle feed.
5.Boiling & hopping:
Boiling takes place in a huge cauldron-like brew kettle that holds up to 1,000
hectolitres under carefully controlled conditions. The process to obtain the desired
extract from the hops usually takes about two hours. The hop resins contribute flavour, aroma
and bitterness to the brew. Once the hops have flavoured the brew, they are removed.
Sometimes, highly fermentable syrup may be added to the kettle. Undesirable protein
substances which have survived the journey from the mash mixer are coagulated, leaving the
wort clear.
6.Hop separation & cooling:
After the beer has taken on the flavour of the hops, the wort then goes to the hot wort tank. It’s
then cooled, usually in an apparatus called a plate cooler. As the wort and a coolant flow past
each other on opposite sides of stainless steel plates, the temperature of the wort drops from
boiling to about 50°F to 60°F (a drop of more than 150°F) in a few seconds.
7.fermentation:
This is where all the magic happens – where the yeast (those living, single-cell fungi) break down
the sugar in the wort to carbon dioxide and alcohol. It’s also where a lot of the vital flavour
occurs. In all modern breweries, elaborate precautions are taken to ensure that the yeast
remains pure and unchanged. Through the use of pure yeast culture plants, a particular beer
flavour can be maintained year after year.
During fermentation, which lasts about seven to 10 days, the yeast multiplies until a creamy,
frothy head appears on top of the brew. When the fermentation is over, the yeast is removed.
At last, we have beer!
8.cellars
For one to three weeks, the beer is stored cold and then filtered once or twice before it’s ready
for bottling or "racking" into kegs.
9.packaging
In the bottleshop, machines can fill up to 1,200 bottles per minute. A "crowning" machine
integrated with the filler, places caps on the bottles. Emerging from the pasteurizer, the bottles
are inspected, labelled, placed in boxes, stacked on pallets and carried by a lift-truck to the
warehousing areas to await shipment. Also in the bottle shop may be the canning lines where
beer is packaged in cans for shipment.
Packaged beer may be heat pasteurized or micro-filtered, providing a shelf-life of up to six
months when properly stored. Draught beer, since it is normally sold and consumed within a few
weeks, may not go through this process. The draught beer is placed in sterilized kegs, ready for
shipment.
10.product quality:
Beer production is one of the most closely supervised and controlled manufacturing processes in
Canada. Apart from brewing company expenditures on research and quality control designed to
achieve the highest standards of uniformity and purity in the product, the production of beer is
also subject to regular inspection and review by federal and provincial health departments.
Substances used in the brewing process are approved by Health
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