Manufacturing Process of Beer

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Manufacturing Process of Beer :

Manufacturing Process of Beer Joseph Russo MEC 325 Podcast Dept. of Mechanical Engineering SUNY at Stony Brook “Beer is proof that God loves us and wants us to be happy.” - Benjamin Franklin

Brewing in the 18th and 19th Century:

Brewing in the 18 th and 19 th Century In 1857, Louis Pasteur discovered yeast’s role in fermentation 2,400 breweries operating in the U.S. in 1880, currently there are 375 breweries After World War II, food shortages led to a lighter beer The formation of large national breweries catered to the taste of the lighter beer market http://www.cool-story.com/story/35/A-History-of-Beer

Modern Beer Manufacturing Process:

Modern Beer Manufacturing Process 1. Malt Mill 2. Hopper 3. Hot Liquor Tank 4. Mash Tun 5. Transfer Pump 6. Brew Kettle 7. Heat Exchanger http://www.opt.be/contenus/how_beer_is_made/en/2140.html

Fermentation/Aging Process Flow:

Fermentation/Aging Process Flow 8. Primary Fermenter 9. Filter 10. Glycol Cooler 11. Transfer Pump 12. Serving Vessel 13. CO 2 Tank

Raw Materials:

Raw Materials Water Must be under treatment Must proved to be clean and pure Malt Kept from barley Provides extractive substance that could ferment Hop Increases taste and bitter level Must be boiled to dissolve bitter substance into beer Yeast Single – celled organism Responsible for converting the sugar to alcohol and carbon dioxide in the fermentation stage

Mash Tun:

Mash Tun Ingredients for wort are mixed according to the recipe Product is called mash Mash is sent to the kettle where it is treated with water

Brew Kettle :

Brew Kettle Apparatus where the hot water and mash are combined Usually placed below Mash Tun Made out of stainless steel Resulting slurry moves to the heat exchanger

Heat Exchanger:

Heat Exchanger Necessary to cool the mixture to 70 degrees Celsius Yeast cannot function if temperatures are too high

Primary Fermenter:

Primary Fermenter Most important step in brewing process - the production of ethanol Fermentation of yeast leads to Alcohol Carbon dioxide Compound of Aroma Heat 8 – 10 hours for fermentation to start 1 billion yeast cells in 1 liter of draft Measure the specific gravity of the fermenting solution until desired levels of ethanol are reached

Filtering:

Filtering Beer is filtered to split the remaining yeast cells and protein Filtering machines are operated at -2 degrees Celsius After, beer has ‘”bright yellow color”

Bottling:

Bottling Cleaning bottle Extracting into bottle Pasteurizing Sterilize the bacteria or yeast Labeling Packaging

Cost to Manufacture a 24 Pack of Beer:

Cost to Manufacture a 24 Pack of Beer

Total Cost and Profit of a 24 Pack of Beer:

Total Cost and Profit of a 24 Pack of Beer Total cost to produce 1 case = $10.28 Wholesale price per case $17-21 Retail price per case $20-28 Wholesale net profit = $ 8.22 Retail net profit = $ 13.72

How to evaluate quality?:

How to evaluate quality? Percent Density Percent Alcohol PH level Carbon Dioxide Specific Gravity Aromatic Flavor Opaque Level High quality raw materials

References:

References http:// specificmechanical.com http:// www.cool-story.com/story/35/A-History-of-Beer http:// www.meheen-mfg.com/bottlingforthefuture.html http:// rpi.edu/dept/chem-eng/Biotech-Environ/beer/index1.htm https://mail.google.com/mail/?ui=2&view=bsp&ver=ohhl4rw8mbn4