Page 40 - FoodFocusThailand No.161 August 2019

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SMART PRODUCTIONON
SMART PRODUCTI

the brewing basic of Beer!
The highest market share in the alcohol industry

Presently, the beverage market is divided into 2 categories, including • Natural yeast is a naturally born yeast, not caused by cultivation
alcoholic drink and non-alcoholic drink. During 2008-2017, the total such as lambic.
beverages consumption data worldwide was reached consumption amount
of 800,000 million liters of beverages or has an average growth of 3.8% The Brewing Process
per year. Of these amounts, the main proportion accounted for 65% are The brewing process starts with the boiling of hot water and crushed
non-alcoholic drink, and the remaining 35% are alcoholic beverages. The malt from the silos in a large pot (Mash Tun) to allow the enzyme amylase
figures are in accordance with Thailand’s figure. In 2017, consumption of from malt to decompose the cereal flour into nectar so called ‘Wort’.
non-alcoholic beverages in Thailand is considered as the main proportion After that the wort will be extracted in the Lauter tun tank. In this process,
at 72%, while another 28% are alcoholic beverages. However, if the sedimentation of the cereals from Mash Tun will overlap into the
considering on value of alcoholic beverages, which are accounted for 65% layer acting as a filter layer, which will be sparging with water to keep
of the entire beverage market, this market is very attractive in term of the completed nectar that is left in the cereals. In the tank, there is a
value. blade panel that pours on the sediment layer as a way for the nectar to
In the market of alcoholic beverages that consist of 4 beverages, beer, flow through. Then, the wort will be sent to boil to evaporate the water
spirit, wine and others, beer is a drink that has a maximum consumption to get concentrated wort with hop filling to add bitter taste and the aroma
of 72.7%, and has a market up to 54%, which today we will get to know of the beer. Then it will go through the filtration in whirlpool again until
more about this kind of drink. getting a hot hopped wort that has the clearness as specific that will later
Beer has four main components as follows: be cooled down and filled the air. Later on, yeast will be added on and
1. Water is considered as the main component of beer and has an send into the fermentor. The process before accessing to the fermentation
effect on taste. The manufacturer; therefore, gives priority for choosing will be controlled with various values such as pH, turbidity and dissolved
water resources and the type of water. oxygen to allow the fermentation properly done in accordance to the
2. Malt is one of the ingredients that is the heart of beer production. specified time without overflowing bubbles in the tank.
It is a product obtained from a process similar to germination of brown Along with the fermentation process, the temperature is properly
rice. It can be produced from many grains, including rice, wheat, rye, oat, controlled to allow yeast to convert sugar into alcohol. the fermentation
but most commonly used is barley because it has a hard shell and is rich time depends on the production method of each brewery, which may
in enzymes used to digest starch into sugar. In addition, the type of malt have 1 or 2 fermentation steps. When the fermentation is complete, the
and baking method will affect the color and texture of beer production. alcohol from the fermentation will be removed to extract the yeast by
3. Yeast is the part that decomposes sugar from malt into alcohol. It various filtration processes until it is clear and then diluted with water to
is another factor that indicates the identity of the manufacturers with a obtain the required amount of alcohol and color along with adding carbon
specially developed yeast species. dioxide to add the feisty flavor so that we will get Bright beer, which are
4. Hops, ingredients that give a bitter taste in beer to balance the ready to be stored in the tank, waiting for containing and disinfection
sweet taste of malt, has antibiotic effects, resist other microorganisms, before delivering to the consumer. The fermentation process must be
which are non-yeast, affecting on fermentation. closely controlled, such as the minimized of oxygen because it will affect
However, the current beer is different because of the ingredients and the taste, odor, shelf life of beer, turbidity, and alcohol. Therefore,
brewing process, creativity, characteristics of beer, and an adjusting of equipment and tools used in various brewing processes should have
formulas for specific characteristic of beer. standards certified by various institutions and ensure quality for the
Type of beer can be divided by the properties of yeast used in highest efficiency in beer production.
fermentation, including Based on the above information, we now know more about beer. It
• Top-fermenting yeast is the yeast that will float upward when the can be seen that beer production is both science and art that requires
fermentation process has done. This type of beer fermented from yeast, knowledge, great experience before reaching to the consumer. Currently,
which this type of beer is often called high gravity beer, such as Whie beer, the brewery in domestic is not only serving the domestic consumption,
Altbier, Kölsch, Stout. but also export overseas, generating high income back to the country.
• Bottom-fermenting yeast is the yeast that is centrifuged to bottom However, alcoholic beverages can result in intoxication and cause slow
when the fermentation process has done. This type of beer produced from response. Thus, please consume in an appropriate amount. Remember
fermenting yeast, which is often called low gravity beer, such as Lager, that “Don’t drink and drive!”.
Pilsener, Bockbier, Black Beer.
40 FOOD FOCUS THAILAND AUG 2019

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