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7/26/2019 BrewingSchool Scandanavia
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Den
Ska
ndinaviske
Bryggerhjskole
TheScandinavianS
choolofBre
wing
The brewing process
The Scandinavian School of Brewing
Axel G. KristiansenAxel G. Kristiansen
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Den
Ska
ndinaviske
Bryggerhjskole
TheScandinavianS
choolofBre
wing
Raw Materials
How to start Brewing
Ingredients in brewing process
Wholesome Danish Barley is steeped into water
and germinated into green malt,
which is dried (Killned) into malt.
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TheSca
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choolofBre
wing
Barley
A cross section of
one barley kernel
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ndinaviske
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TheSca
ndinavianS
choolofBrewing
Malting - Flowdiagram
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ndinavianS
choolofBrewing
Water as a source
Brewing liquor has to be treated in different waysbefore it is suitable for gravity liquor.
Demineralisation:- ion exchange- reverse osmosis
Active carbon filtration:
Deaeration:- boiling- vacuum treatment- CO2 wash- N2 wash
Carbonation:Cooling:
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ndinaviske
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TheSca
ndinavianS
choolofBrewing
Brewing Salts
Calcium Ca++
Magnesium Mg++
Chloride Cl-
Sulphate SO4--
Carbonate HCO3-
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ndinaviske
Bryggerhjskole
TheSca
ndinavianS
choolofBrewing
Why do we use hops ?
Bitterness
Aroma
Protein Precipitation
Anti-oxidant
Flavor/Taste Stability
Foam
Foam ClingAntibacterial
Trub Formation
Health
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choolofBrewing
Hop
ConeLeaves
(Bract & Bracteoles)
Lupulin
Glands
Resins
Soft Resins Hard Resins
Hop OilsPolyphenols
Other
ComponentsPrenylflavonoids
Oxidation Products
Unspecified
Hard Resins
Unspecified
Soft Resins
Beta Acids
Alpha Acids
Xanthohumol
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Den
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TheSca
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choolofBrewing
Brewhouse
The malt is crushed in the brewhouse, mixedwith water and heated gradually to 76 C in
the mash kettle.
In the mash filter spent grains are separated
from the wort. The spent grains are sold for
cattle fodder.The clarified wort is boiled in the wort kettle
with hops, which are subsequently separated
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choolofBrewing
Brewhouse
Brewhouse processes:
Milling
Mashing Wort recovery (Lautering)
Wortboiling
Wort treatment (clarification and cooling)
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Mashing
Purpose:
Starch into solution
Enzymatic degradation of starch to maltose
Enzymes:
Carbohydrate: - og -amylases. Amylases breaks
starch into smaller molecules. Typically maltose,glucose, maltotriose etc.
-glucanase breaks glucanes, ea. cellwalls from malt
Proteinases breaks proteins to amino acids.
Contributes to yeast nutrition.Infusion /Decoction
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choolofBrewing
Lauter Tun traditional/modern
RecoveryRecovery ofof dissolveddissolved substancessubstances
the wortthe wort
DisposalDisposal ofof undissolvedundissolved
substancessubstances thethe spentspent grainsgrains
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choolofBrewing
Taste Testing
Thorough routine production control and frequentlaboratory tests during and after the brewing processensure that the quality of the beer is consistenly high
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jskole
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choolofBrewing
Taste TestingTasters
Most people are naturally equipped with anexcellent sense of taste and smell
Important are:
concentration
interest
training
routine
age
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choolofBrewing
Processes in Fermenting & Filtration area
The wort is cooled and pure yeast is added.
Fermentation takes place in vertical outdoorfermenting tanks. The yeast is removed and thebeer matures in the tank for two to three weeks.Thereafter the beer is stored at a temperatureof -2C for at least 24 hours, clarified in
centrifuges, and filtered in candle filters.
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jskole
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choolofBrewing
Beer process flow diagram
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jskole
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choolofBrewing
Fermentation & Conditioning
The clear bitter wort is cooled to 14C and aerated.
The next processing step involves the growth of yeast,which is encouraged by the presence of dissolved oxygen.
The yeast is mixed (pitched) with the wort, and during the
following fermentation the yeast converts fermentablecarbohydrates in the wort into alcohol and carbon dioxide.
After the primary fermentation (5-8 days) the yeast isseparated from the "green beer", which is stored or
"conditioned" for a certain period of time with a view toimprovement of the flavour and chemical stability of thebeer.
After stabilisation and filtration the beer is ready for
packaging.
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ewing
Wort cooling
Plate Heat Exchangers:Plate Heat Exchangers:
Found between brewhouseFound between brewhouse
and fermentationand fermentation
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Primary Fermentation
1) Yeast strains: Carlsberg 252, Tuborg 112, contract beer 170,
Pripps 180, Abbey Ale 386, Tuborg Wheat 381,Honey Ale 368
2) Yeast growthamount of pitching yeast: 10-18 mio/ml wort
yeast pitching procedureconsistency and viability of pitching yeastwort cooling temperaturewort aeration (amount and time of aeration)
3) Fermentation temperatures during main fermentation
4) Wort composition and original extract in wort
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Secondary Fermentation(Lagring)
Recommended temperatures duringfermentation & conditioning:
a) Wort cooling temperature 12 - 13C
b) Max. fermentation temperature 14 - 16C
c) Maturation temperature 7 - 8C
d) Cooling rate from fermentation to
maturation temperature 5C within 24 h
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ewing
Stabilisation
Definition of Stabilisation
The expression stabilisation is used specifically about theprocedure by which the brilliance of the finished beer issustained, that is a procedure to avoid or to reduce theappearance of non-biological haze in the packaged beer duringstorage.
By stabilisation we obtain a colloidal stability, also called achemical stability, of great importance to the shelf life of thebeer. Unstable beer is cloudy beer !
If the breweries did not use stabilisation, most beers in the worldwould appear cloudy at low temperature after a few weeks'storage.
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choolofBr
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.
Tank Farm the brewery
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Beer Filter
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jskole
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ewing
Packaging
Finally, the pure, sparkling beer is transferred tothe high speed packaging-lines.The picture shows automatic bottling, crowning,
pasteurising, labelling and packing
Processes in Packaging Area
Different packages for Beer
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jskole
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ewing
Bottling Line
Schematic Lay-out
New bottles
Returned bottlesDepalletiser
(Pallets)
PalletiserFilled bottles
in warehouseCrater
Check
fill-levelLabeller
Crate washer
Decrater Sorter Washer
Inspector
Filler
Crowner
Pasteuriser
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jskole
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ewing
Volumetric Filler
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Labelling machine
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Beer World Wide
Introduction of different beer types that origins fromdifferent countries Belgium Denmark Germany USA Czech Republic
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What is beer ?
A Definition:
Beer: A fermented beverage. Made by the extraction
and partial conversion, through malting andmashing, of cereal starch (most often barley) intofermentable sugars. Hops are usually added.Fermentation is performed primarily with yeast,with part ofthe resulting carbon dioxide retainedin the beverage. The beverage can be servedunfiltered or filtrered. Sugars in any form(unmalted adjunct) may be added to the beverageat any stage of production.
Definately not an exact definitionWhy will become clear.
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The Beer family tree
Apart from yeasts as a guide to differentiate beerstyles, the country of origin can also be used.
Lets try the yeast route
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andinaviske
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jskole
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The Beer family tree
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andinaviske
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jskole
TheScandinavianSchoolofBr
ewing
The Beer family tree