Historically, all British ales and stouts were fermented in open vessels with a yeast that rose to the top of the fermenting wort. When the yeast has done its job, the head settles into a thick, creamy crust, or balm, protecting the beer from air.
The balm will be collected ready for re-pitching into a new fermentation. Lagers are fermented with a different type of yeast that works at colder temperatures. This is called bottom fermentation because the yeast sinks to the bottom of the fermenting vessel. To ensure hygienic conditions, enclosed fermenters are used with a conical base which the yeast will settle into, making it easier to remove for pitching into the next fermentation.
Before a beer leaves the brewery it must be conditioned. For lagers there is a longer period of conditioning in the brewery at low temperature than for ales. The word lager comes from the German word lagern, meaning to store at a cold temperature.
The conditioning process itself differs depending on how the beer is to leave the brewery. For cask conditioned beers, the beer, which contains live yeast, goes directly into the cask or barrel to undergo a secondary fermentation.
More hops may also be added dry hopping for extra aroma; finings, which bind the yeast, are also added to clarify the beer. In the pub cellar, cask beer is a delicate product.
Other beers are brought to condition in the brewery. Before they are packaged, whereas some are fined, most will be filtered and pasteurised to guard against deterioration from microbes.
The beer is finally packaged into kegs, casks, bottles or cans. The package type will be chosen by the brewer based on which is most suitable to preserve the characteristics and quality of the finished beer. We are a team of passionate individuals who are committed to championing the issues which matter to the beer and pub industry. You can find out more about the BBPA team here. Disability Confident employer BBPA are a Disability Confident employer level 2, meaning that we are committed to recognising and supporting the talents which disabled people can bring to our workforce.
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While amateur brewers swap recipes at will, the commercial recipes for beer are held tightly as any state secret. Until recent decades, the production of beer, like wine, was a wonderful combination of art, science, and luck. At the heart of the process has been the brew master, a traditional handicraftsman wrapped in the lab coat of a scientist and carrying the clipboard of a production engineer.
In the 20th century, corporate breweries have evolved into an intriguing combination of flow production in the brewing process and automated canning, bottling, and warehousing. In the 19th century, the brewing industry flourished as numerous brew masters drew on their European heritages and functioned as chemists, biologists, engineers, inventors, and salesmen. Before mechanical refrigeration, pasteurisation, and rapid transportation facilities, national distribution was, of course, impossible.
Despite the seeming pervasiveness of national brands from the mega-breweries supported by their huge advertising budgets, this tradition of hundreds of local brands continues. This tank is a large copper or stainless steel vessel that mixes the malt with warm water until it is of porridge-like consistency. This mixture is called mash. The enzymes break down the starch in the grain and convert it to simple sugars. Later, the yeast will convert the sugars into alcohol.
Once complete, the mash is allowed to sit undisturbed so the solids can descend to the bottom of the tank. The liquid contained in the mash is transferred into another tank called a lauter tun. This is accomplished by drawing the liquid out through the bottom layer of mash solids, which acts as a filter. Hot water is added to the top of the mash tank to rinse the remaining liquid, now called wort, from the mash. The solid remains of the grain are dried and sold by the brewery as animal feed.
The wort travels on to the brew kettles, where it is boiled to sterilise it, and where the carefully prepared hops are added. The addition of the hops is important because they contribute to the bitterness of the beer. The brew kettles are the most impressive equipment in the process. Gleaming copper, they can be feet Steam usually provides the heating energy to the brew kettles.
After brewing is complete, the finished wort is filtered again and pumped to the fermentation tanks. In this temperature range, the yeast grows, consuming the sugar in the wort, and bubbles of carbon dioxide form.
The wort has now become beer. The shorter storage time produces a pale lager beer while the European lagers called Pilsner are aged longer to increase the alcohol content. After aging, the beer can be pasteurised to kill the remaining yeast and prevent further alcohol production. The brewers move the wort to a hot wort tank to let the solids settle out. Hops add flavour, fragrance and bitterness. For the next step, the brewmaster moves the wort to a vessel called a fermenter , introducing one or more yeasts.
But they all perform the same important function: they transform sugar into alcohol and carbon dioxide, in a process called fermentation. There are two basic categories of yeast. Lager yeast settles to the bottom of the fermenter. Ale yeast rises to the top. They result in the two basic categories of beer: lagers and ales, respectively. Most beers types are ales, but refreshing, golden lagers are always popular. Read more about yeast. The wort rests in the fermenter for three to 12 days, while the brewmaster carefully monitors its progress and adjusts its temperature.
The yeasts consume almost all the sugars, adding their own subtle flavours as they release the alcohol. The effervescent carbon dioxide gives the liquid a refreshing sparkle. After fermentation, the yeast is removed and the liquid is chilled. At last, we have the delicious beverage called beer. These nutrient-rich suds were a cornerstone of the Sumerian diet, and were likely a safer alternative to drinking water from nearby rivers and canals, which were often contaminated by animal waste.
Beer consumption also flourished under the Babylonian Empire, but few ancient cultures loved knocking back a few as much as the Egyptians. Workers along the Nile were often paid with an allotment of a nutritious, sweet brew, and everyone from pharaohs to peasants and even children drank beer as part of their everyday diet.
Many of these ancient beers were flavored with unusual additives such as mandrake, dates and olive oil.
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