what are the stages for beer prodution in the brewing industries?

Question

I want to know what raw materials, steps and processes that are involved in the brewery, for the production of beer (e.g Gulder beer)

Answer 1

The raw materials are mostly malted barley, but also any other starchy cereal grain (corn, rice, etc.)

The first step is malting...partially sprouting the grain.
The second step is milling...crushing the grain and exposing the starches and enzymes.
The third is mashing...adding the grains to hot water to use the enzymes in the malted grains to convert the starches to sugars.
The fourth is sparging or lautering...rinsing the sugars from the grain husks.
Next is pitching the yeast...it consumes the sugars and converts them to alcohol and CO2.
After that is letting it sit and ferment and do the conversion.
Then it's siphoned of the sediment that falls to the bottom and allowed to sit some more..."secondary" fermentation.
Then it's clarified and bottled or kegged.
Then chilled and served.

Answer 2

Are you concerning Budweiser? Budweiser Beer from Anheuser-Busch: the entire American Lager. purely seem on the names! they provide the effect of being truly Germanic to me. that would provide you with a clue. My popular beer is EFES, brewed in Turkey and accessible throughout the time of Europe and n maximum Russian supermarkets from Moscow to Vladivostok!

Answer 3

I think Sam Adams is having a brewing contest. You can research that, they send you a "how-to" tape and everything... Try that. Good luck and don't forget the best ingredient in beer- Arsenic.

Answer 4

http://en.wikipedia.org/wiki/Brewing

Answer 5

Though the process of brewing beer is complex and varies considerably, the basic stages that are consistent are outlined below. There may be additional filtration steps between stages.

Mashing: The first phase of brewing, in which the malted grains are crushed and soaked in warm water in order to create a malt extract. The mash is held at constant temperature long enough for enzymes to convert starches into fermentable sugars, usually about 45 to 90 minutes, depending on mash temperature (high temperatures = faster). The temperature is typically held at either a single temperature (single step) or a series of temperatures depending on the enzymes one wants to focus on. Typically with modern fully-modified malts, a single-stage infusion is all that is required. For most mashes, a temperature between 65-67 °C (150-154 °F) is typical, with higher temperatures yielding fuller bodied beers, and lower temperatures yielding more fermentable and lighter bodied beers. Multi-temperature mashes are used for acid-buffering reactions and protein rests for head-retention for some types of malts.

Sparging: Water is filtered through the mash to dissolve the sugars. The darker, sugar-heavy liquid is called the wort. Typically the rinse water (sparge) is held between 76-82 °C (170-180 °F) to keep sugars and gums from setting up and above 82 °C (180 °F), tannin extraction could be a problem.
Boiling: The wort is boiled along with any remaining ingredients (excluding yeast), to remove excess water and kill any microorganisms. The main function of boiling is to set proteins and such similar to cooking bread. The hops (whole, pelleted, or extract) are added at some stage during the boil. Bittering hops are added during the entire boil (1 hour +), flavoring are added between about 5 - 20 minutes, and aroma hops are added at 5 minutes or less.

Fermentation: The yeast is added (or "pitched") and the beer is left to ferment. After primary fermentation, the beer may be allowed a second fermentation, which allows further settling of yeast and other particulate matter ("trub") which may have been introduced earlier in the process. Some brewers may skip the secondary fermentation and simply filter off the yeast.

Packaging: At this point, the beer contains alcohol, but not much carbon dioxide. The brewer has a few options to increase carbon dioxide levels. The most common approach by large-scale brewers is force carbonation, via the direct addition of CO2 gas to the keg or bottle. Smaller-scale or more classically-minded brewers will add extra ("priming") sugar (usually about 5 oz corn sugar per 5 gal) or a small amount of newly fermenting wort ("kräusen") to the final vessel, resulting in a short refermentation known as "cask-" or "bottle conditioning". This can be done by "bulk priming" or "bottle priming" methods. Bulk priming is the process of adding the additional sugar to the entirety of the beer. Bottle priming is adding it to each bottle individually.

After brewing, the beer is usually a finished product. At this point the beer is kegged, casked, bottled, or canned.

Unfiltered beers may be stored for further fermentation in conditioning tanks, casks or bottles to allow smoothing of harsh alcohol notes, integration of heavy hop flavours, and/or the introduction of oxidised notes such as wine or sherry flavours. Some beer enthusiasts consider a long conditioning period attractive for various strong beers such as Barley wines. There are some beer cafes in Europe, such as Kulminator in Antwerp, which stock beers aged ten years or more. Aged beers such as Bass Kings Ale from 1902, Courage Imperial Russian Stout and Thomas Hardys Ale are particularly valued.

Ingredients

The basic ingredients of beer are water, a fermentable starch source, such as malted barley, and yeast. It is common for a flavouring to be added, the most popular being hops. A mixture of starch sources may be used, with the secondary starch source, such as corn, rice and sugar, often being termed an adjunct, especially when used as a lower cost substitute for malted barley.

Water
Beer is composed mainly of water, which when heated is known as brewing liquor. The characteristics of the water have an influence on the character of the beer. Although the effect of, and interactions between, various dissolved minerals in brewing water is complex, as a general rule, hard water is more suited to dark beer such as stout, while very soft water is more suited for brewing pale ale and pale lager.

Starch source
The most common starch source is malted cereal. And among malts, barley malt is the most widely used owing to its high amylase content, a digestive enzyme which facilitates the breakdown of the starch into sugars. However, depending on what can be cultivated locally, other malted and unmalted grains may be used, including wheat, rice, oats, and rye, and less frequently, maize and sorghum. Malt is formed from grain by soaking it in water, allowing it to start to germinate, and then drying the germinated grain in a kiln. Malting the grain produces the enzymes that will eventually convert the starches in the grain into fermentable sugars. Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers. Two or more types of malt may be combined.
People who have gluten intolerance have a reaction to the gliadin found in wheat but more frequently, the "gluten" of barley. Such people (coeliacs) should drink gluten free beer to prevent abdominal pain or possible malnutrition.

Hops
Hops have commonly been used as a bittering agent in beer for over a thousand years, the earliest evidence of cultivation for this purpose dates back to the seventeenth century (according to Judith M. Bennett). Hops contain several characteristics very favourable to beer: (a) hops contribute a bitterness that balances the sweetness of the malt, (b) hops also contribute aromas which range from flowery to citrus to herbal, (c) hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms and (d) the use of hops aids in "head retention", the length of time that a foamy head created by the beer's carbonation agent will last. The bitterness of commercially-brewed beers is measured on the International Bitterness Units scale. While hop plants are grown by farmers all around the world in many different varieties, there is no major commercial use for hops other than in beer.

Yeast
A microorganism that is responsible for fermentation. A specific strain of yeast is chosen depending on the type of beer being produced, the two main strains being ale yeast (Saccharomyces cerevisiae) and lager yeast (Saccharomyces uvarum), with some other variations available, such as Brettanomyces and Torulaspora delbrueckii. Yeast will metabolise the sugars extracted from the grains, and produce alcohol and carbon dioxide as a result. Before yeast's functions were understood, fermentations were conducted naturally using wild or airborne yeasts; although a few styles such as lambics still rely on this ancient method, most modern fermentations are conducted using pure yeast cultures.

Clarifying agent
Some brewers add one or more clarifying agents to beer that are not required to be published as ingredients. Common examples of these include Isinglass finings, obtained from swimbladders of fish; kappa carrageenan, derived from seaweed; Irish moss, a type of red alga; polyclar (artificial), and gelatin.