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?