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Beer

  1. Hans Michael Eßlinger1,
  2. Ludwig Narziß2

Published Online: 15 APR 2009

DOI: 10.1002/14356007.a03_421.pub2

Ullmann's Encyclopedia of Industrial Chemistry

Ullmann's Encyclopedia of Industrial Chemistry

How to Cite

Eßlinger, H. M. and Narziß, L. 2009. Beer. Ullmann's Encyclopedia of Industrial Chemistry. .

Author Information

  1. 1

    Freiberger Brauhaus GmbH, Freiberg/Sachsen, Germany

  2. 2

    Freising, Germany

Publication History

  1. Published Online: 15 APR 2009
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Figure 1. Flow sheet of malt production

Additives that are shown in dotted ellipses are not necessary

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Figure 2. Steeping

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Figure 3. Germination

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Figure 4. Withering and kilning of pale malt (single-floor kiln, no air recycling)

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Figure 5. Withering and kilning of dark malt (single-floor kiln, air recycling)

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Figure 6. Flow sheet of wort preparation

Additives that are shown in dotted ellipses are not necessary

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Figure 7. Six-roller malt mill

a) Feed roll; b) Pair of precrushing rolls; c) Pair of husk rolls; d) Sieve box; e) Pair of grits rolls; f) Sampler

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Figure 8. Three-mash method

—— Temperature of decoction mash

- - - - Temperature of rest mash

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Figure 9. Idealized lautering diagram using a lauter tun

- - - - - - Extract concentration, wt %

–·–·–·– Pressure under false bottom, mm

– – – – Volume of wort, hL

–▪–▪– Position raking machine, mm

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Figure 10. Flow sheet of beer fermentation from pitching to final product

Substances that are shown in dotted ellipses are not necessary

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Figure 11. Synthesis of diacetyl by yeast and bacteria

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Figure 12. Fermentation in practice

A) Cold fermentation – cold maturation. B) Warm fermentation – warm maturation. C) Cold fermentation – warm maturation