Beer

Brewed Beverages : Beer

This chapter discusses:

• Beer's ingredients, and the four-step brewing process.

• Retailer profitability; ways in which retailers can lose profits.

• The perfect glass of beer; and how Beer Clean Glasses can help to achieve it.

• Tips on draft beer.

• Various types of beer brewed throughout the world.

• Sake. How it is made, and various types available; how to serve it.

Beer

Beer is known to have existed 7,000 or more years ago. Pottery from Mesopotamia dating back to 4200 b.c. depicts fermentation scenes and shows kings sipping their version of beer through gold tubes. References to brewing have been found in hieroglyphics on the walls of ancient caves in Egypt. Archaeological discoveries show that beer was familiar not only to the Egyptians but also to the ancient Romans, Greeks, As­syrians, Babylonians, Incas, and Chinese. New York's Metropolitan Mu­seum of Art has on display a wooden model of a c. 2000 b.c. brewery.

In the twenty-third century b.c. in China, beer was known as Kiu. Even the Vikings made beer at sea in their war ships and drank it out of the horn of a cow. In the Middle Ages, brewing was done in the home by women who were known as "brewsters."

In more modern times, Peter Minuit, after purchasing "New Am­sterdam," established the first public brewery in 1622. William Penn, the famous American statesman, was probably the first to operate (in 1638) a brewery on a large commercial scale; it was located in Pennsbury,

Bucks County, Pennsylvania. Other famous patriots who owned brew­eries were Samuel Adams, Generals Israel Putnam and Charles Sum-ner, Ethan Alien, and George Washington. President John Adams (1783-1789) even owned and managed his own tavern.

Fraunces Tavern, the oldest tavern in America still in existence, was founded in 1762 by Samuel Fraunces, a black man. It is located at the corner of Pearl and Broad streets in Manhattan, where George Wash­ington said farewell to his officers after a victory in 1783.

Beer's Ingredients

Water. Beer is approximately 90 percent water. Not all water is idea for beer production, though it can usually be made so. Since water frorr any two areas is never exactly the same, breweries continually test sam pies from each plant location. The water is conditioned or treated whei necessary to insure uniformity of product.

Malt. Barley that has been steeped (soaked in water) and allowed t( germinate (sprout or begin to grow) is called malt. Malt is the basi ingredient in brewing and is often referred to as the "soul of beer." I contributes to its color and characteristic flavor. In some parts of th world, malt is the only cereal grain permitted to be used in making beet (This is according to the German brewing purification law called th Reinheitsgebot, or Bavarian Purity Order. It was enacted in 1516 by Ba varia's Duke Wilhelm IV, who decreed that beer could be brewed onl from malt, hops, and water, with no other additives except for yeast.)

Corn. The primary reason for adding corn grits to the brew is flavoi Corn grits tend to produce the milder, lighter beer preferred by th American consumer. Like malt, corn is a source of starch that is cor verted to sugar in the brewing process.

Hops. Hops are the dried, ripe blossoms of a perennial vine (Humuh lupulus) that are added to beer brews for flavoring. The characterist bitter flavor of beer is attributable to the addition of hops or liquid ho extract. Hops also possess antiseptic properties that inhibit the growt of bacteria. This is particularly important in the brewing of the nonpa teurized draft beers.

Brewer's yeast.   This is the  agent that transforms  wort   suga into alcohol   and carbon dioxide.   It is  actually  a   microscopic cell

that multiplies rapidly. At the end of fermentation the yeast population has increased approximately fourfold. It is the enormous number of yeast cells that makes possible the rapid conversion of wort to beer. While all brewer's yeasts have the ability to ferment sugars to alcohol and carbon dioxide, they can differ considerably in their abilities and hence affect beer flavor in various ways.

The Four-Step Brewing Process

Brewhouse. An exact weight of ground malt is mixed with a prede­termined amount of corn grits and brewing water in the cooker. The enzymatic action of the malt solubilizes the starches during a precise time/temperature cycle. The solubilized starch is then transferred to the mash tun, which contains the main mash. Another precisely controlled time/temperature cycle converts the starches to fermentable sugars. The clear liquid, called wort, is separated from the grain by straining in the lauter tun. The wort is transferred to kettles and boiled. Hops are added in exact amounts to provide the distinctive flavor of beer. At the end of the timed boil period, the hot wort is pumped to a tank to allow settling of unwanted protein.

Fermentation. The wort is converted into beer during this stage. A small amount of brewer's yeast and a quantity of air are injected into the cooled wort as it enters the fermentation tanks. The yeast grows, producing enzymes that convert the sugar in the wort to alcohol and carbon dioxide gas (CO₂). Some of the CO₂ is collected and saved for later use. Fermentation takes about one week. When complete, the beer is filtered to remove yeast and other solids, then pumped to the aging tanks.

Aging. "Green beer" is allowed to rest for an extended period in the aging tanks. When properly aged, the beer is filtered a final time; if the carbonation level is low, additional CO₂ is added. Finished beer is then pumped to the packaging tanks.

Packaging, When the aging process has been completed, the finished beer is then packaged in bottles, cans, and kegs. After packaging, the bottle and can products are pasteurized over a period of approximately half an hour at a temperature that is allowed to rise to 140°F, then cooled down. Because it is pasteurized, packaged beer may be stored at room temperature without damage to the product (figure 8-1).

Product and Handling

Draft beer, on the other hand, is not pasteurized. It is of a delicate and perishable nature, just like milk, eggs, and other perishables. Its flavor can be changed if it is not kept under constant refrigeration. The ideal storage temperature for draft beer is 38°F. If the temperature is allowed to rise above 45°F to 50°F for an extended length of time, sec­ondary fermentation may occur, making the beer unpalatable.

Retailer Profitability

Draft: on-premise profitability. The impressive gains in draft beer sales during the last several years are positive indicators for 1980s sales. These gains have been in both the on-premise and off-premise markets. Both markets are of equal importance—the off-premise market because of its potential volume for draft beer, and the on-premise market because that is where consumer brand preference is determined.

Draft beer is the on-premise retailer's most profitable package. At a cost to the retailer of $35.00 per half-barrel, it returns an 81.2 percent profit, or a markup of 431.4 percent (using a 10-oz. hourglass with a ⁵A" foam head, at a selling price of 75 cents; see figures 8-2 and 8-3.)

Let us take a look at the profitability to the on-premise retailer and what it depends on. In addition to brand demand, the profitability of draft beer depends upon:

Proper temperature

A balanced system

Clean lines

Clean glasses

Proper glass shape and size

Drawing the perfect glass of beer

Four Steps for Pouring the Perfect Glass of Beer

1. Start with a sparkling clean glass that has been wetted in cold water. Place the glass at an angle, about one inch below the faucet. Open the faucet quickly, all the way.

2. Fill the glass until it is half full, gradually bringing it to an upright position.

3. Let the remaining beer run straight down the middle. This insures a ³A" to 1" head—your source of profit. Do not let the glass touch the faucet.

4. Close the faucet completely and quickly.

It is important to remember that for maximum profit and a glass of beer with eye and taste appeal, it should be served with a good foam head, and that a perfect glass of beer shows a ring of foam after every delicious sip.

A Clean Beer Glass

The glass is the last link between a finely brewed beer and your cus­tomer. A clean glass is necessary in order to serve beer at its best—it assures your clientele of the best in taste and eye appeal and tells them that you value their business. How can you maintain your glassware to keep customers coming back again and again? The most effective system is a three-compartment sink.

Sink number one has an overflow pipe with a funnel strainer in which residue from beer glasses is poured (all sinks have overflow pipes to maintain a constant water level). This sink is filled with warm water and glass cleaner.

Sink number two is the rinsing compartment, filled with cool water. A slow but steady stream of cool water should be allowed to run into this compartment throughout the washing operation.

Sink number three is the sanitizer, filled with clean cool water. Where required or preferred it contains a carefully measured amount of steri­lizing compound.

The five steps to clean beer glasses are:

1. Thoroughly clean your sinks prior to washing glasses.

2. Empty all contents of the glasses into the funnel located in sink number one. Scrub the glasses vigorously using a low-suds glass-cleaning detergent and, wherever possible, motorized brushes. Use odor-free, nonfat cleaning compounds made especially for beer glass cleaning; oil-based detergents can leave a film on glasses.

3. Thoroughly rinse the glasses in the fresh, cool water that should be constantly flowing into sink number two. Always place the glass bottom down in the rinse to eliminate the chance of air pockets forming and/or improper rinsing.

4. Repeat the same rinse operation in the third sink. Remember that many states require the use of sanitizers. If sanitizers are used, measure the amount very carefully to insure that no odor or taste is left on the glass.

5. Air dry the glass by placing it upside down on a deeply corrugated drainboard, which allows air to enter the inverted glass and com­plete the drying operation by evaporation. Never dry glasses with a towel or place them on a towel or on a flat surface such as a bar or countertop. Residue from bleaches or detergents in cloth can impart an odor to the glass and spoil the delicate flavor of the beer.

Tips on Draft Beer

The following are important to remember for ideal storage and serving conditions for draft beer:

The walk-in cooler in which draft beer is stored should be kept at 36° to 38°F. Trips into the walk-in cooler should be minimized to maintain a constant temperature. The CO₂ pressure valve should not be tampered with; CO₂ pressure should be left constant to match the specifications of the draft system. Clean beer glasses (see above) should always be used. Finally, for ease of tapping, follow these steps: (1) With the tavern head tapping handle in the up position, align lug locks on the tavern head with the lug housing on the top of the keg. Insert the tavern head. (2) Give the tavern head a one-quarter clockwise turn, so that it is secured to the keg. (3) Pull the tapping handle downward to locking position. This will open the beer and CO₂ valves. The keg is now tapped (see figures 8-4 and 8-5).

Problems with Draft Beer

The following, according to the Miller Brewing Company (Milwaukee, Wisconsin) are some common problems that can occur with draft beer equipment, storage, and service. The list indicates both problems and their possible causes:

Flat beer

Greasy glasses

Not enough pressure

Flat beer (continued)

Pressure shut off during night Precooler or coils too cold Leaky pressure lines Loose tap or vent connections Sluggish pressure regulators Obstruction in lines

Wild beer

Beer drawn improperly

Faucets in bad or worn conditions

Kinks, dents, twists, or other obstructions in lines

Beer runs are too long or lines are not well insulated

Beer too warm in kegs or lines

Creeping gauge causing too much pressure

False head

Pressure required does not correspond to beer temperature Coils or direct draw beer lines warmer than beer in keg Small lines into large faucet shanks Drawing too short a collar Beer drawn improperly

Cloudy beer

Beer was overchilled or frozen

Beer in keg was too warm at some point

Hot spots in beer lines

Beer lines in poor condition, or dirty

Bad taste

Dirty faucets

Old or dirty beer lines; foul air in lines

Failure to flush beer lines with water .after each keg emptied

Unsanitary conditions at the bar

Oily air; greasy kitchen air

Temperature of keg too warm

Dry glasses

Ways to Lose Profits

Beer is very sensitive to temperature and pressure, and foams as a result. If the draft beer is allowed to warm, the liquid and gas will separate and gas bubbles will form in the lines. When beer is drawn, it foams and gasses. This wastes beer, and profits go down the drain: foam is about 25 percent liquid beer.

Beer is best when served in a perfectly clean glass, with a good head of foam—foam that lasts. A thick, rich, creamy foam should cling to the glass as each sip is taken. There is an appearance factor here: the better the beer looks, the more you'll sell. Beer served in a near-clean glass is less than the best. The head goes flat because of an invisible film from inadequate cleaning methods and incompatible petroleum-based sanitiz-ers; the glass must be filled almost to the top, and bubbles stick to its sides. The near-clean glass ruins the beer's appearance and your profits.

Beer served in a ten-ounce hourglass with a one-inch head yields 264 glasses from a half-barrel. The same ten-ounce glass of beer, minus the head, yields only 198 glasses—that's a loss of 66 glasses. At $1.00 per glass, there is $66.00 more gross profit in every half-barrel when beer is properly served (see figure 8-3).

Cans Versus Bottles

There are some major differences in the use of canned versus bottled beers. Although cans chill faster than bottles, they also lose their chill faster; bottles take longer to chill but retain the cold longer. Cans are lighter in weight, easier to stack, and are nonbreakable.

Cans, unlike bottles, have an "image problem" in restaurants and bars; this is the main reason why canned beer is rarely served, Contrary to popular belief, there is absolutely no difference in taste between canned and bottled beer. The cans used today do not give off a metallic taste, as they once did.

Beer Classification

The use of a type of yeast that will generally convert sugars to alcohol and CO₂ at lower temperatures is called bottom fermentation. Bottom-fermenting yeast is sometimes referred to as lager yeast. Slower fermen­tations are associated with this yeast. The types of beer described below are bottom fermented.

Lager. Lager was developed in Germany in about the seventh cen­tury. It was first introduced into the United States by the Germans in 1840. Lager comes from the German word lagern (to store), and is applied to bottom-fermented beer in particular because it must be stored at low temperatures for prolonged periods of time. Lagers were traditionally stored in cellars or caves for completion of fermentation. They are bright gold to yellow in color, with a light to medium body, and are usually well carbonated. Unless stated otherwise, virtually every beer matfe in the United States (more than 90 percent of them) is a lager. Lager is ideally served at 38° to 45°F.

Bock beer. Bock beer is produced from grain that is considerably higher in extracts than the usual grains destined for use in lager beers. Bock, in German, means a male goat. Bock beer was originally produced around 1200 a.d. in the town of Einbeck, Germany. Today it is produced in virtually every country, in some form or another, on a seasonal basis, mostly during the winter so that it can be consumed in the early spring. Bock beers are usually quite dark in color with an intense, sharp, sweet aroma. They have a full-bodied flavor, followed by a slightly sweet, malty taste. A stronger version produced in very limited quantities in Germany is called Doppelbock. Bock beer is ideally served at 45° to 50°F.

Dark beer. Dark beer is characterized by a very deep, dark color, a full-bodied flavor, and a creamy taste, with overtones of malt, bitterness, sweetness, and caramel. It is usually produced from the addition of roasted barley during the initial brewing stages. It should be served at approximately 45° to 50°F.

Kulmbacher beer. This is beer that comes from Kulmbach, Germany. Some Kulmbacher beers are reported to have as much as 14 percent alcohol by weight, but those exported to the United States have far less. Kulmbacher beer is ideally served at 38° to 45°F.

Light beer. Light beer is usually produced by the dilution of regular beers that have been brewed with the use of high-extract grains or barley and have been allowed to ferment dry. Another method of production involves the addition of enzymes, which reduce the number of calories and the beer's alcoholic content; its flavor is also considerably lighter. The purpose of producing light beer is to make a lower-calorie beer. A regular twelve-ounce beer has 135 to 170 calories; a light beer usually has under 100 calories. There are no current Bureau of Alcohol, Tobacco and Firearms rulings on minimum or maximum calorie levels. Light beers are ideally served at 38° to 45°F.

Malt liquor. This is an American term for a lager beer with a con­siderably higher level of alcohol (usually above 5 percent) than most lager beers or ales. Tastes vary from brewery to brewery and brand to brand, with some even sweetened with fruit syrup. The name comes from the beer's malty flavor, which has overtones of bitterness. Its color is typi­cally darker than that of regular beers, and its taste is correspondingly heavier and fuller-bodied. Malt liquor is ideally served at 38° to 45°F.

Munich (or Munchener). This type of beer was originally produced in Bavaria; it is now brewed in many parts of the world. It is slightly darker in color than Pilsner-type beers, although milder and less bitter than other German types. It also has a more pronounced malty aroma and taste, with a sweet finish and aftertaste. Munich beer is ideally served at 38° to 45°F.

Pilsner (or pilsener). This is the most popular type or style of beer produced in the world. The word Pilsner is taken from the Czech town of Pilsen. Characteristically, these beers are a light golden color, with a highly pronounced hops (referred to as Bohemian) flavor and a delight­fully clean, crisp taste that refreshes and leaves the palate clean. Pilsner-style beers are usually dry to very dry in taste, although there are some slightly sweet pilsners produced. Pilsners are ideally served at 38° to 45°F.

Top fermentation refers to the use of a type of yeast that generally will convert sugars to alcohol and CO₂ at temperatures between 60° and 70°F, The beers described below are all top-fermented beers.

Ale. Ale is a top-fermented beer with a slightly darker color than lager beer. It usually has more hops in its aroma and taste and is often lower in carbonation than lager-type beers. Ale is usually bitter to the taste, with a slight tanginess, although some ales can be sweet. Ales are usually fermented at warmer temperatures than lager-type beers (60° to 70°F) for from three to five days, and generally mature faster. Ales should ideally be served at 38° to 45°F.

Cream ale. This is a blend of ale and lager beer. Cream ale is highly carbonated which results in a rich foam and strong effervescence. Cream ale is ideally served at 38° to 45°F.

Porter. This is the predecessor of stout, and is characterized by its intense dark color and persistent bittersweet taste and aroma. It is lowei in alcohol than stout and should ideally be served at 55°F. It was inventec in 1729 by Ralph Harwood, a London brewer, who named it after tht porters who enjoyed drinking it.

Stout. This beer obtains its dark (almost black) color from roastec barley, which has a very high extract level. It contains mostly this roastet barley, which is rendered sterile before germination, and a small amoun of malt for added flavor. It is quite thick and malty, with an intensi bitterness and underlying sweet taste. Stout is relatively low in carbon ation and should be served at 55°F.

Weisse beer (or Weizenbier), This is the German name for a bet made predominantly from wheat. It is usually unfiltered and contain some yeast residue, and therefore is cloudy in appearance. Weisse bet is ideally served at 38° to 45°F.

Beer Brands United States beers Anchor Andeker Augsburger

Blatz Blue Fox Break Special

Ballantine Bergheim Black Horse

Budweiser	Koch's	Piel's
Bull's Eye	L.A.	Primo
Busch	Lite Beer	Porter
Carling	Lone Star	Prior
Champale	Lowenbrau	Rainier
Champion	Magnum	Reading
Chesterfield	Matt's	Red, White & Blue
Cold Spring Export	Maximus	Rheingold
Colt 45	McSorley's	Robin Hood
Coors	Meister Bra'u	Rolling Rock
Coqui 900	Michelob	Schaefer
Erlanger	Mickeys	Schlitz
Falls City	Miller	Schmidt's
Fort Schuyler	Milwaukee	Schoenling
Fox Head 400	Naragansett	Simon
Gablinger	Natural Light	Stegmaier
Genesee	New Amsterdam	Steinbrau
Gibbons	Olde English	Sterling
Hamm's	Old German	Stroh's
Henry Weinhard	Old Milwaukee	Tuborg
Hudepohl	Olympia	Utica Club
Iroquois	Ortlieb's	Wiedemann
Jax	Pabst	Yuengling
Knickerbocker	Pearl
Australia
Cooper            Leopard	Tasmanian
Foster's           Swan	Tooths
Austria
Goldfassl         Steffl	Zipfer Urtyp
Gosser		;
Belgium
Duvel                               Riva	2000            St. Sixtus
Orval Trappist               Rodenbach

Brazil

Rioco

Brahma

Canada

Canadian 55 Grizzly Iron Horse Labatt's

China

Molson Moosehead O'Keefe Old Vienna

Ontario Special Trilight Yukon Gold

Tsingtao

Sun Lik         Taiwan

Czechoslovakia

Pilsner Urquell

Denmark

Lolland-Falsters Scandia

Tuborg

Carlsberg Harboes

Ecuador

Club

England

Bass Ale Beaver

Charles Wells Cheshire John Courage

Finland

London Pride Mackeson Stout Old Peculier Samuel Smith Stingo

Tolly

Vaux Double Maxim

Watney

Whitbread

Finlardia

Koff

France

33 Export         Fischer         Kronenbourg

Germany

Altenmunster

Augustinerbrau

Beck's

Berliner Weisse

Club Weibe

D.A.B.

Dinkelacker

Doppelspaten

Dortmunder

Greece

Aegean Hellas Holland

Eku

Euler

Furstenberg

Hacker-Pschorr

Herrenhauser

Hofbrau

Holsten

Isenbeck

Kaiserdom

Spartan

Kulmbacher Monschof

Paulaner

Pinkus

Radenberger

Spaten

St. Pauli Girl

Stern

Ur-Marzen

Wurzburger

Amstel Light

Grolsch

Heineken

India

Oranjeboom Royal Dutch Skol

Three Horses

Eagle Ireland Guinness Stout Italy

Harp

Crystall Moretti Jamaica Red Stripe Japan Asahi Suntory

Poretti Raffo

 

Kirin   Sapporo

Luxembourg

                     Diekirch

            Martinique

           Biere Lorraine

Mexico

Bohemia               Dos Equis          Superior
Carta Blanca          Modelo             Tecate

New Zealand

Steinlager

Norway

Aass         Ringnes          Rok

Philippines

Manila         San Miguel

Poland

Krakus

Portugal

Sagres

Scotland

Belhaven         McEwan's         NewCastle Lorimer

Sweden

Kalback