Beer brewing in the world

1.

Beer brewing in the world

2.

Ingredients
Beer is made from four main ingredients:
Water: The primary component of beer
Malt: Usually made from barley, malt provides
the fermentable sugars.
Hops: Flowers that add bitterness, flavor, and
aroma to beer.
Yeast: Responsible for fermentation,
converting sugars into alcohol and carbon
dioxide.

3.

Brewing Process
Mashing:
Boiling:
Malting:
Malt is mixed with hot water to The liquid from mashing, called
Barley is soaked in water and
wort, is boiled.
extract sugars.
allowed to germinate.
Hops are added at different
Enzymes in malt convert
It is then dried and crushed to
times to achieve desired
complex starches into
produce malt.
bitterness and aroma.
fermentable sugars

4.

Brewing
Process(contd.)
Fermentation:
The boiled wort is cooled
and transferred to a
fermentation vessel.
Yeast is added, and
fermentation begins.
Yeast consumes sugars and
produces alcohol and
carbon dioxide.
Conditioning:
Filtration and Packaging:
After primary fermentation,
beer undergoes secondary
fermentation and
conditioning.
This helps develop flavors,
clarify the beer, and allow
carbonation.
The beer is filtered to
remove solids and ensure
clarity.
It is then packaged in
bottles, cans, or kegs for
distribution

5.

Beer Styles
There are numerous beer styles, each with its unique
characteristics.
Stout: Dark, rich, and often
Some popular styles include:
featuring notes of chocolate
or coffee.
Ale: Typically fruity, robust,
and varied in flavor.
Lager: Light, crisp, and often
golden in color

6.

Beer Tasting
Beer tasting involves assessing
appearance, aroma, flavor, and mouthfeel.
Factors such as color, carbonation, and
head retention are considered.
Aromas can range from floral and citrusy
to malty and roasted.
Flavor profiles vary from bitter and hoppy
to sweet and malty

7.

Conclusion
Brewing beer is a complex
yet rewarding process.
It requires a blend of
science, art, and passion.
The world of beer offers
endless possibilities for
exploration and enjoyment.

8.

Thank you for
attantion