Created by : Dinda Effendi Nova Haryanto Rafino Yohanes

BEER

Outline: A. B. C. D. E. F. G. Introduction History of Beer Types of Beer Beers Taste and Aroma Beers Basic Ingredients How To Make Beer Beer Forming Style

A. Introduction
Beer is an alcoholic beverage made from the fermentation of cereals, grains, malts, and hops. Beers alcohol percentage is about 5-14%. Beer is the most widely consumed alcoholic beverage; it is the third most popular drink after water and tea.

B. History of Beer
First found in 17BC in Egypt. Originally named Heqa (Rosetta Stone) from Kati (eastern Egypt country) and then it became a diet beverage. At that moment, brewing is legal in Egypt, and the water came from Nile river in the city of Thebes. In Egypt, beer is believed as a gift to Osiris god. Originally beer was consisted of water + Barley + flavor agent. As time passes, at 18AD Louis Pasteur proves fermentation caused by a microorganism (yeast) that used to be unknown.

C. Types of Beer
Porters : is a dark style of beer originating in London in the 18th Century. The name came about as a result of its popularity with street and river porters Stout : Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters, typically 7% or 8%, produced by a brewery. Ale : Has darker color than Lager. Uses top fermentation. Best served at 10-21C Bitter Ale (bitter, taste dominated by hops) Mild Ale (bitter, hops not to dominating) Pale Ale ( a bit sour) Indian Pale Ale ( pale ale with stronger taste of hops) Brown Ale (dark, with more sweetness)

Real Ale ( traditional ale) Cream Ale (has gold color, sweet, with mild taste)

Bock : Bock is a strong lager of German origin. Originally a dark beer, a modern bock can range from light copper to brown in color. The style is very popular, with many examples brewed internationally Lager : Came from German word means Storage. It uses bottom fermentation. The color is bright, light tasted and contains a lot of CO2. For example: Fosters, Alfa, Amstel. Pilsner : Light colored and mild tasted. Contains more hops than Lager. Alcohol percentage is about 5%. It is first known in Bohemian Czech. Shandy : Beer with Lemonade flavor. Has the lowest alcohol percentage; and because of that characteristics it is sometimes called a specialty beer. D. Beers Taste and Aroma The taste and aroma of beer has to be Volmondig (not to thick but not to watery either). And it has to have Rezens (sourness)

E. Beers Basic Ingredients: Water One of many main ingredients in brewing process and helps in fermentation process. Barley Kind of Grains; it is the main ingredients and commonly used in beer making process because of it is the easiest to be made malt. And the malt from barley has the best essence. Hops Kind of Nettle flower, 25% of it grows in Germany. Hops itself gives the bitterness and the freshness in beer. Brewery Yeast Uses 2 kinds of bacteria; saccaromy cerevicae (used in top fermentation) and saccaromices ovarum (used in bottom fermentation). The bacteria is used to break the alcohol into sugar and CO2 Finning Sturgeons fin that made the beer clear and free from grains. Sugar It is use to give color to the beer and make the flavor more stabile.

F. How to Make Beer

Cleaning Barleys cleaning and releasing process and only the seed that is used to make beer. Germination Germination process, immerse the barley seed in water Grinding Stop the process of immersion and then mashed Stoning To harden the grinding result back. Mashing Malt is crushed and add with water until it become a mash Hoping Add the Hop flower to get the bitterness Fermenting Adding yeast to get the alcohol and CO2 that came from the sugar. There are 2 types of fermentation; Top fermentation (yeast added after the fermentation process) and bottom fermentation (yeast added while still in fermentation process) Filtering Cleaning process using the fin of Sturgeon and to make the beer sediment free. Pasturation/Brewing Get rid of the bacteria in beer and decrease the alcohol level Maturing Usually beer kept in barrel made from oak wood to get more natural color Storing Beer must keep away from sunlight or stored in shaky places because it will ruined the texture of the beer. And for the bottle or can beer, it is best keep in 4-21C; and if it stored in less than -2C it will dissolve the alcohol from beer, and if it stored in more than 24C it will ruined the aroma of the beer Bottling

G. Beer Forming Style

o o o o British Style : Foam < Water Germany Style : Foam > Water Australian Style : Foam is exactly at glass rim Japanese Style : No Foam