FE366  BEER PRODUCTION

INTRODUCTION

CONTENTS;

Information about Factory

Our Mission/ Vision

Organization Chart

Plant Location Desicion

Raw Materials and Final Product Properties

COMPANY NAME: VULGARE ESES

ESTABLISHED DATE: February,2017

OPERATION TIME: 300 Days / YEAR

CAPACİTY :16 000 000 L Beer / YEAR

AREA OF PLANT : 34923 m^2

CLOSED AREA     : 11813  m^2

ADRESS : New Organize Industrial Zone / Eskişehir

OUR  VISION

We want to have brands which preferred at all times for every occasion and at all place, whether at social gatherings , home when you feel  lonely, beach when you get thirsty, grand wedding receptions or five stars otels.

OUR MISSION

Bringing people together and adding to the enjoyment of life.

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Contents:
Introduction
History of beer
Ingredients of beer
Beer Production Process
Process Flowsheet
Process Description
Beer -Definition
Beer is an alcoholic drink brewed mainly from malted barley, hops, yeast and water although other sources of fermentable carbohydrate (eg. maize, wheat, rice) and other natural ingredients may be added to create different styles and flavour.
Description
The process of making beer is known as brewing.
Beer is produced by fermentation of starches derived from cereal grains.
The alcoholic strength of beer is usually around 4% to 6% alcohol by volume (ABV).
Beer-History
Beer is one of word’s oldest prepared beverages. Historians believe prehistoric man
made beer before learning to make bread. Beer has been referred to as “liquid
bread”.
In 4000 B.c sumer people fermenting a bread to form fermented pulp-intoxicating
effect-”Divine Drink”.
3000 BC The Babylonians had up to 20 different types of beer.
1550 BC The Egyptians were also keen brewers.
The Middle Ages In the Middle Ages the largest brewers were the monasteries.
The Introduction of Hops: Hops are mentioned in records in Germany as early as
822 AD .
The Law of 1516 The world’s first food ingredient regulation is the German Purity
Law-The law stated that beer could only be brewed from water, hops and malt —
the use of yeast would come later, after it had been identified as the organism
responsible for fermentation

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The aim of this experiment to obtain the malt from barley to use in beer production. Barley is the most common used in brewing industry. Malting is an important part of the brewing procedures.Because malt affects the quality of beer directly. Enzyme activity is increased during the germination step. So fermentation speed is directly related to this point. Also drying and heatingsteps of kilning process is important for desirable malt conditions for milling. Optimum moisture content must be 4.5 % for dried and heated green malt .Most useful malt is pilsner malt and the pilsner malt produces light beer.Some europan countries uses the pilsner malt to obtain the light beer. Malting is the first procedure step for beer production therefore its quality will effect the beer’s quality at that reason the selective of barley will be important and its pH and acidity.

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