Beer. Beer History No True Beginning Sumerians of Ancient Mesopotamia – First record of “Beer”...
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Transcript of Beer. Beer History No True Beginning Sumerians of Ancient Mesopotamia – First record of “Beer”...
Beer History
No True Beginning Sumerians of Ancient Mesopotamia
– First record of “Beer”– Cuneiform– Accidental discovery
U.S. Beer Timeline
•1612-1800: Beginning of Brewing in America
-The first brewery in New World established at current day Manhattan
•1800-1860: Brewing Increases in Popularity
-132 Breweries are producing 185,000 barrels of beer
•1860-1920: Brewing Becomes a Viable Industry
-IRS began taxing beer to finance the government during the Civil War
-3700 Breweries are producing 6 million barrels of beer
•1920-1933: Prohibition Days
-American Brewers Association formed
-During this time beer was outlawed
Timeline Continued
1933-1945: Brewing is Revived-Prohibition was lifted
1945-1980: After WWII, Prosperity Continues-Aluminum Can Introduced
-Ring pull can introduced
1980-2000: More Growth & New Aspects-Becomes legal to put the alcohol content on the bottle
2000-Present: Still looking good-1,458 breweries product 6.2 million barrels of beer
Beer Materials
BarleyHopsYeastWater
Barley
Hordeum spontaneum Wild Barley
Hordeum distichon; 2 rowed barley Hordeum vulgaris; 6 rowed barley Monocot; Poaceae family One of the oldest cultivated crops in the
world Superb flavor for beer
Barley
25% of barley produced is used for alcohol
– 80% beer– 14% distilled alcohol
products– 6% malted food products
Hops
Humulus lupulus Dicot; Cannabaceae
family Minor ingredient used for
adding bitterness and aroma to beer
Classified as bitteringadded at the beginning of brewing or as aromahops added at the end of brewing
Yeast
Fungi Ale yeast (top fermentation)
Saccharomyces cerevisiae
-Ales, Porters, Stouts, and Wheat beer Lager yeast (bottom fermentation)
S. carlsbergensis
-Pilsners, Bocks, and American Malt Liquors
Water
Mineral content contributes to beer flavor Beer is 90% water Munich-water is high in carbonates-dark beer Dortmund-water is high in
carbonates and chloride-lagers
and pale ales
Typical Beer Making Process(Bottom Fermentation)
Make Wort Brew Fermentation Secondary Fermentation Natural Carbonation
Making Wort
2 gallons hot water 160-170 degrees F Add 12 oz. crushed grains Steep for 20 minutes Add 6.6 lbs. plain light malt extract
Brewing
Add 1.5 oz. bittering hops to boiling wort Allow to boil ~ 1hour Add 1.5 oz. aroma hops (finishing hops) Rapidly cool wort ~ 70 degrees Dilute wort with water to specific volume (5
gallons)
Fermentation Process
Add 1 packet yeast to cooled wort Let solution ferment (7-10 days) while
maintaining constant temperature ~ 70 degrees
Pour (siphon) beer off of yeast
Secondary Fermentation
(Optional)
Let beer sit (microscopic yeast) Pour (siphon) beer off of yeast
Natural Carbonation
•Add 5 oz. of priming sugar
•Put beer in container
•Let sit ~2 months for full carbonation
Chemistry
Barley has a high complement of enzymes used to convert starch into simple sugars and protein for yeast nutrition.
Hops has bacteriostatic activity that inhibits the growth of gram positive bacteria in the finished beer.
Yeast convert fermentable sugars into alcohol and carbon dioxide as a by-product.
Yeast Chemistry
yeast + sugar pyruvic acid + CO2
pyruvic acid + 2 electrons ethanol (drinking alcohol)
Alcohol is a by-product of yeast performing glycolysis in anaerobic energy conversion
DEMONSTRATION
U.S. Industry Facts
2,400 Brewers & Beer Importers 1,908 Beer Wholesalers 551,000 Retail Establishments 1.78 million employees (54 billion in benefits and
wages) U.S. exports to over 100 countries
1.3%1.1%
0.8%0.7%
1.3%
0.7%
1.0%
0.5%
-0.3%
204.1 205.0 207.1 209.4 212.2202.7201.2201.8199.2
2001 2002 2003 2004 2005 2006 2007 2008 2009
-1%
1%
2%
Industry Sales(Million Cases)
Percent Change
1.3%1.1%
0.8%0.7%
1.3%
0.7%
1.0%
0.5%
-0.3%
204.1 205.0 207.1 209.4 212.2202.7201.2201.8199.2
2001 2002 2003 2004 2005 2006 2007 2008 2009
-1%
1%
2%
Industry Sales(Million Cases)
Percent Change
Anheuser-Busch, Inc.
United States Beer Consumption
37% of the population are regular beer consumers
25% of adults are weekly drinkers
12% of adults are monthly drinkers
14% of adults are past year drinkers
20% of adults are less than past year drinkers
29% of adults are non drinkers
Anheuser-Bush Inc.
Current United States Beer Industry
3 major leaders control 80%
of the market share
Anheuser-BuschMiller BrewingAdolph Coors
Arkansas Establishments
10 Brewing 32 Wholesaling 2,396 Retail
Arkansas Industry
Direct Impact5,900 Jobs $102,966,194 Wages
Supplier Impact1,268 Jobs $41,788,442 Wages
Induced Impact10,044 Jobs $212,870,989 Wages
Advertising
Super Bowl Ad – 1997- 1.2 million for 30 seconds– 2007- 2.6 million for 30 seconds
BUD LIGHT Super Bowl Commercial
Advertising
Actually doesn’t increase total consumption Focus is on creating brand loyalty
www.postdam.edu
Most common alcohol consumption problems
Alcohol poisoning -when parts of the brain shut down because of the high amount of alcohol in the blood stream
Hangovers
-Dehydration-headache
-Inflammation of esophagus-heartburn
-Acid accumulation in stomach-nausea
-Low blood glucose levels-shakes, dizziness,
blurred vision & tiredness
-Intestinal inhibition- diarrhea
Problems continued
Binge Drinking– Studies suggest that binge drinking rates are
declining.
Problems continued
Consuming alcohol during pregnancy can cause Fetal Alcohol Spectrum Disorder (FASD)– Fetal Alcohol Syndrome (FAS)– partial Fetal Alcohol Syndrome (pFAS)– Alcohol-Related Birth Defects (ARBD)– Alcohol-Related Neurodevelopment Disorder
(ARND)
Problems Continued
Drinking and Driving
“In 2005, 16,885 people died in alcohol-related motor vehicle crashes, accounting for 39% of all traffic-related deaths in the United States” (NHTSA 2006).
“An alcohol-related motor vehicle crash kills someone every 31 minutes and nonfatally injures someone every two minutes” (NHTSA 2006).
“Each year, alcohol-related crashes in the United States cost about $51 billion” (Blincoe et al. 2002).
Organizations Resulting from Alcohol Issues
MADD- Mothers against Drunk Drivers
AA-Alcoholics Anonymous
Summary
Beer has been around for a very long time. Alcohol is a large part of out society as a whole. Materials
– Barley, Hops, Yeast, and Water Process
– Make wort, brew, ferment, secondary ferment, natural ferment Chemistry
– Yeast forms alcohol Benefits
– Jobs (brewing, advertisement, selling, delivering etc)– People enjoy drinking beer
Drawbacks– Health related problems– Irresponsibility of drinkers
Opinion Page
Did anything about the presentation surprise you?
After knowing ramifications of beer, is the production and consumption good or bad for us as a society?