Fermented Beverages- Beer

Fermentation

Fermentation is the process in which sugar is converted to alcohol and carbon dioxide by yeast. This process is the basis for producing all types of alcoholic beverages.

The alcohol level of fermented drinks is normally between 3-14%, depending on the amount of sugar present in the liquid. Once the alcohol level reaches 14%, the yeast gets killed, thus, bringing the fermentation process to a halt. Examples of fermented drinks are Wine, Beer, Cider and Perry. The  CO₂     released during the fermentation is either allowed to escape or is absorbed into the liquid to give effervescence. Examples are Sparkling Wines, Sparkling Ciders, and Beers.

We shall deal with Wines separately. We shall discuss other fermented beverages here.

BEER:

Throughout history, people have prepared fermented beverages from cereals. People used wheat in Mesopotamia ( now Iraq), barley in Egypt, millet (bajra) and sorghum (Jowar) in other parts of Africa, rice in Asia, and corn in the USA to make fermented beverages. Today, beer making is a major industry worldwide.

Brewing beer is believed to be over 10,000 years old. ( Note: in 2018 it was discovered "Oldest-known beer is a 13,000-year-old vintage"- https://newatlas.com/oldest-alcohol-ancient-beer/56335/  )

 Ancient Egyptians brewed beer about 6000 years and many civilizations brewed beer from various cereals. Germanic tribes were brewing in the first century AD and in Roman Britain, ale (beer) was the national drink. Both, the rich and the poor, brewed beer and preferred beer to contaminated water. Early beer makers used a very simplistic brewing process and fermented beer for only a brief period-one or two days at the most. By around 1100 AD, brewing techniques had become more sophisticated. 

The introduction of Hops in the 15th century gave a unique bitter taste to the beer and also protected beer from going sour. The first beer brewed with Hops in England was Bitter Ale. With the arrival of the industrial revolution in the mid-1980s, brewers invented a method to dry Malt in large, rotating headed drums that made the grain light in color and produced pale, golden beer. The introduction of compressed gas refrigeration in the late 19th century made the fermenting of the beer possible at any time in any seasonal climate.

With technological developments, some breweries turned to mass production, employing large scale, and state of the art brewing equipment to produce millions of barrels of beer per year. More recently, brewers have come back to some of the older ways of making beer such as brewing in smaller batches and leaving filtration and pasteurization to produce beers that retain more flavor and character imparted by the yeast during fermentation. Microbreweries and brewpubs which produce high-quality beer in smaller quantities are located in regions dominated by large, industrial breweries.

Beer is a brewed and fermented drink prepared from malted cereals, especially Barley.

Ingredients for beer production:

1. Malt - Any type of cereals can be used for the production of beer i.e. barley, wheat, rice etc. Beer can be made from a single grain, a combination of grains or malted barley. Barley is the most predominantly used. Reasons why Barley is used: 

•  Barley is cheaply available. 
•  Barley is not used as a staple diet. 
•  Barley is very low in protein, which in excess can cause cloudiness. 
•  Barley grain has a protective sheet, which protects barley from contamination. 
•  Barley has a lot of insoluble starch which must be converted to soluble starch and which in turn has to be converted to sugar. For that, the barley has two enzymes: the cystase and the diastase. The cystase converts the insoluble starch to soluble starch and the diastase converts the soluble starch into sugar.

2. Water - The body of beer consists of 90% water and quality & mineral content affect the character of the brew. It provides bulk and body. It contributes to the flavour. Many breweries have their own sprigs or wells for water. Termed as liquor in the brewery. Water contains salts like bicarbonate, sodium, calcium, magnesium and sulphur. High level of bicarbonate will produce acidic mash, which will reduce the extraction of sugar from malts. Too much sulphur will give bitterness in the brew. Magnesium is an essential ingredient for yeast.

3. Hops - Hops (Humulus Lupulus) are the ingredient in beer that provides its backbone of bitterness, increases its microbiological stability, helps stabilize its foam, and greatly influences its taste and aroma. 

Hop is a climbing vine, a member of the same family as cannabis, and grows up to a height of more than 3 mts. Perennial plant lasts for around 10 to 20 years and grows in a clockwise twisting direction. The female flowers are used in brewery, which are cone-like blossoms that have tannins and resins. The dryness and distinctive bitterness of the beer is contributed by the hops. Hops help increase the shelf life of the beer due to the presence of tannin in it. The cones are light green in colour, tender with the moisture content of 60 to 80 percent. The cones need to be dehydrated in a special chamber called Oast House. Moisture is not reconstituted because the constituents are not water-soluble. So after dehydration, they need not be soaked. In India, hops are grown in a cooler state like Himachal Pradesh. Best hops are the Bavarian hops of Germany.

Brand Names of Hops

1. Brewer gold    2. Northern brewers   3.Fuggles        4. Bavarian hops

5    Saaz                 6. Secret                      7. Perle            8. Progress

9.Tradition         10.Cascade

{ Suggested reading: The largest list of brewing hops at https://www.morebeer.com/articles/homebrew_beer_hops}

4. Sugar - Graded or refined sugars are added for fermentation. They help reduce bitterness. Gives color in the form of caramel. They cause secondary fermentation. Sugar is generally used in the form of sucrose. Invert sugar that is Sucrose is broken down to Glucose and Fructose so that immediate action can take place. Adds to the sparkle.

5. Yeast - living organism, which is essential to induce fermentation. During fermentation, the yeast converts sugar into alcohol and releases carbon dioxide. Yeast multiples and the new yeast is collected and stored for future use. Two types of yeast are used: 

•  Saccharomyces cerevisiae – Ale Beer 
•  Saccharomyces carlsbergensis – Lager Beer

6. Finings - Brightening agents added to clear and brighten the beer. Isinglass is commonly used and is obtained from air bladders of various fish especially sturgeons. It attracts sediments to the bottom of the cask. It helps to make the beer clear and bright.

 Note: Isinglass is a substance obtained from the dried swim bladders of fish (usually Sturgeon). It is a form of collagen used mainly for the clarification or fining of some beer and wine. It can also be cooked into a paste for specialized gluing purposes.

Note: Many authors and books have also added ADJUNCTS to the list of beer-making ingredients. The standard definition of adjunct is "something joined or added to another thing but not essentially a part of it." To understand what an adjunct is when it comes to beer and brewing, we must understand what is essential to beer. Then, everything else that finds its way into the brew pot is an adjunct.
The role of adjuncts, which have been used in beer since it was first brewed, is to enhance one or another characteristic that the four essential contribute to beer. Some increase the original amount of sugar in the wort. Other adjuncts are used to add a unique flavor or aroma to beer. Certain adjuncts are even used to alter the way that beer ferments. Many styles of beer rely on adjuncts.

The majority of the beers are not made of 100% malted barley (commonly referred to as Malt). During the brewing process of beer, the malt is often mixed with other cereals such as rice, corn, millet, etc. which adds to the process of fermentation is known as adjuncts. The more adjuncts are used for making beer, the less expensive the beer will be to make, as barley malt is quite expensive.

Beer Production Process

Definition- Beer is an alcoholic beverage made by brewing and fermenting malted barley (and sometimes other cereals) with hops added to the flavor and stabilize it. The term beer has been derived from an Anglo – Saxon word “Baere” which means Barley.

Malting

• Beer is produced from barley grains.
• Barley grains are first cleaned and then soaked in water for about 2 days. Then excess water is drained away and the barley are incubated for 4-5 days to allow germination
• The germination steps allow the formation of highly active α-amylase, β-amylase, and proteases enzymes as well as various flavor and color components

Kilning:

• The germinated seeds are then killed by slow heating at 80° This process is called kilning.
• The kilning temperature must not harm the amylase enzyme. Furthermore, if the kilning temperature is higher, darker will be the beer produced.

Milling:

• The dried barley grains are then crushed between rollers to produce a coarse powder called Grist

Milling and Grist Analysis ( Video)

Mashing & Lautering:

• Grist is mixed with warm water and the resulting material is maintained at 65°C for about 1 hour.
• In doing so, starch is hydrolyzed by amylase enzyme to produce single sugar, maltose, dextrose, etc. similarly, protein is hydrolyzed by proteolytic enzymes into small fragments and amino acids.
• The liquid obtained by mashing is called wort. The husks and other grains residue as well as precipitated proteins are removed filtration.
• Lautering is a process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain. Lautering usually consists of 3 steps: mashout, recirculation, and sparging. { Sparging is trickling water through the grain to extract sugars. This is a delicate step, as the wrong temperature or pH will extract tannins from the chaff (grain husks) as well, resulting in a bitter brew. Typically, 1.5 times more water is used for sparging than was for mashing. Sparging is typically conducted in a lauter tun.}

Mashing and Lautering (video)

Boiling of wort:

• The filtrate is then boiled with stirring for 2-3 hours and hop flowers (Hops have been explained earlier in the beer-making ingredients) are added at various intervals during boiling.
• Reasons for boiling of wort:
  • For extraction of hop flavor from hop flower
  • Boiling inactivates enzymes that were active during mashing, otherwise causes caramelization of sugar
  • Boiling also sterilize and concentrate the wort

Fermentation: Beer falls into two styles depending on the Technique of fermentation used for it’s the Manufacturing

1) Top Fermentation                           2) Bottom Fermentation

1) Top Fermentation: This is carried out by saccharomyces cerevisiae. The temperature for Top Fermentation is 10-15 ºC and hence it produces CO² at a faster rate which pushes the Yeast to the top of the Beer it takes 5-6 days to complete. The Beer made by this method is termed as “Stout” & “Ale” (a Style of Beer very popular in England).

   2) Bottom Fermentation: It is carried out by Saccharomyces Carlsbergenesis. If a Beer is produced by this method, the Fermentation begins at a Temperature at 5ºC and goes up to 9ºC and lasts for 1-2 weeks and the yeast settles down at the Bottom during the process due to the slow production of CO².

Then comes the Second Phase of Bottom Fermentation, which is called as “LAGERING”, “RIPENING”, “CONDITIONING” OR “AGEING”. The German word “LAGER” which means “Storing” or “Resting“and all the Bottom Fermented Beer are termed as “LAGER BEER”.

Traditionally the Beer was Lagered for up to 9 months. During this period, a further Fermentation of some more sugar takes place; sometimes adding more Yeast stimulates this fermentation. The Beer is than Filtered.

• After fermentation is complete the ”Young” or “Green Beer” is stored in tanks for several weeks to several months. This storage is known as ”Lagering”. During this storage at 0º C, there is the further setting of:
•  Finely suspended Proteins
• Yeast cells and other materials

Fining: This is done with “Isinglass” obtained from the Bladder of Sturgeon Fish to clarify the Beer or to Remove Cloudiness from the Beer. Other materials used are Asbestos, Cellulose, and Silica, etc. {Note: As isinglass is a fish product, many breweries use Bentonite and other such fining agents to ensure that vegetarians are not affected by beer consumption}

One can see the difference after clarification of beer 

Priming: This is a solution of Sugar & Hops added to some of the Beers at Fining (Racking). The function of the priming is to encourage additional Fermentation by leftover Yeast & add on more CO² and sweet taste.

Pasteurization: after Finning & Primming (if required) the Beer is filled in the bottles and subjected to a Machine where it is Pasteurized at 140º F for about 29 minutes to kill the Bacteria, it is immediately cooled, Labeled & packed.

Beer bottling and pasteurization (Video)

Note: Draught Beer is never Pasteurized (and for that reason the shelf life of Draught Beer is less)

Packaging in bottles, cans, or kegs.

Diagrammatic Representation of the Beer Manufacturing Process:

Types of Beer:

All beers are either lagers or ales, and that's determined by the type of yeast used during the fermentation process. Lagers are made with yeast that ferments at the bottom of the beer mixture, and ales are made with yeast that ferments at the top.

What is Top Fermentation?

The yeast that is used in ale production ferments throughout the beer and settles at the top of the liquid. It has a higher tolerance to alcohol and ferments at warmer temperatures when compared to the yeast that’s used to make lager.

Ales ( Top-fermented beers)

Ales or top-fermented beers are classified into the following types:

• Barley wine- It is dark, fruity beer with high alcoholic content which ranges from 6-11 % by volume.
• Bitter- It is copper-colored draught ale with predominant hop flavor which results in a bitter taste. Alcoholic content 3-7%
• Brown- It is a dark brown sweet beer, low in alcohol
• Mild- It is lightly hopped, faintly sweet beer, which is slightly weaker and darker than bitter ale. Mild beer, with 3% alcohol by volume, was meant for drinking in large quantities by manual workers.
• Stout- A very dark beer made with a high proportion of malt and hops. Guinness is the world's most famous stout. Alcoholic strength 7-8%
• Scotch Ale- It is very strong, often extremely dark, malt-accented beer from Scotland. Alcoholic strength 6.5-10%
• Porter- Since the ale is popular amongst the Porters of Dublin and London, it is called Porter. It is brewed from charred malt which contributes to its bitter taste and dark color. Alcoholic strength 4-5.5%
• Indian Pale Ale (IPA)- It has high alcoholic strength with a more hoppy flavor. Alcoholic strength 5-9.7%
• Trappist- It is a strong beer, 6-12% alcohol by volume, manufactured in the breweries owned by Trappist Monks in Belgium and Netherlands. (Trappists, like the Benedictines and Cistercians from whom they originate, follow the Rule of Saint Benedict. "Strict Observance" refers to the Trappists' goal of following the Rule closely. They take the three vows described in the Rule (c. 58): stability, fidelity to monastic life, and obedience.)

• Tripel- It is a term used by Belgian Trappist breweries to refer to the strongest blonde beer. It is occasionally spiced with coriander and the alcohol range is 8-10% ABV. Westmalle from Belgium is an example.

•  Burton- A strong, dark, draught beer mulled or spiced. It is popular during the winter. Alcoholic strength 5-7.5%

Lagers ( Bottom-fermented beers)

• Bock- It's a strong beer from Germany. In the US, it is darker and sweeter. Belgian bock is less alcoholic. Alcoholic strength 5-7.5%
• Doppelbock- It's an extra-strong beer from Germany. Alcoholic strength 7-8%
• Dortmunder- It's a "blonde" beer with a lightly hopped flavor. Alcoholic strength 5.5%
• Ice Beer- It is a strong beer. The strength is obtained by freezing since water freezes before alcohol. The ice crystals are removed to concentrate the beer. Alcoholic strength 6%
• Munchener- It is a dark brown malty beer with an alcoholic content of around 5%
• Pilsner- It is a pale golden beer, originated in Pilsen, Czech Republic. It is the most imitated of all beer styles. Alcoholic strength 4.5-5%
• Vienna- It is a medium-dark or amber-red lager originally produced in Vienna. Brewers use the term Vienna malt to indicate kilning malt to amber-red color. This style is no more associated with the city. Alcoholic strength 4.7-5.5%
• Marzen- it means March in German. This beer is brewed in March and stored in caves before the summer. Marzen beer has a malty aroma, amber-red Vienna style, more than 5.5% ABV
• Rauchbier- It is produced from smoked malt, is dark and contains around 5% ABV
• Steam beer- is a trademark of Anchor Steam Beer Brewery of San Francisco. Beer in this brewery is made by the bottom fermentation at h.igh temperatures in a wide and shallow vessel. This technique produces a beer with the characteristics of Ale and Lager

Visit the company's website https://www.anchorbrewing.com/beer/anchor_steam for more information.

Draught/Draft Beer:

Technically speaking, draught beer is beer served from the cask in which it has been conditioned. This term has been applied, loosely, to any beer served from a large container or a Keg. In olden times the English used to pronounce it as DRAFT, which was later Americanized to DRAUGHT. They can be either of the Ale or the Lager family. The word draught literally means "to Pull". This is still widespread for Ale, in modern commercial beer dispense, the metal keg barrel is pressurized with carbon dioxide (CO₂) gas. Pressure in the keg drives the beer to the dispense faucet. Draught beer is usually unpasteurized and therefore suffers no loss of taste due to heating of pasteurization. It should be consumed quickly.

Lambic Beer:

Lambic and gueuze beers are produced mainly in Belgium. The wort is made from malted barley, unmalted wheat, and aged hops. The fermentation process is allowed to proceed from the microflora present in the raw materials (a “spontaneous” fermentation). Different bacteria (especially lactic acid bacteria) and yeasts ferment the wort, which is high in lactic acid content. Lambic beer is the cask product sold locally. Gueuze is bottled and refermented lambic beer. Filtered gueuze, the most popular product, is a bottled blend of lambic and gueuze. A cask product made in a similar manner is thought to have been consumed by miners in the United States during the California Gold Rush.

Many lambics are also fermented with fruits like raspberries, apricots, and even muscat grapes. This adds another layer complexity to the beer, balancing the sour brew with tart and sweet fruit flavors.

Smoked beer (German: Rauchbier)

Smoked beer is a type of beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame. The Rauchbiers of Bamberg in Germany, Schlenkerla in particular, are the best-known of the smoked beers.

Smoked beers, traditionally made in Germany, are lagers brewed with malted barley that has been dried over an open flame, imparting varying levels of a rich, smoky flavor to the beer base (usually a Märzen). The origins go back to the 16th and 17th centuries when it was simply easier to dry and malt barley over a fire. The resulting heartiness plays well with flavorful meats, especially barbecue, and an underlying sweetness keeps the pairing balanced. By the 1700s, this powerful flavor profile met its match with newer brewing methods that moved away from overpowering smoky notes.

Beer Service:

If sold in a bottle, beer should be poured at the table by the server into a properly-sized, room-temperature glass. The server should present the beer to the customer in a manner somewhat similar to a bottle of wine so that the customer sees the label clearly and thereafter opens the bottle and pour the beer. As in wine service, the bottle-opening ritual can add a bit more glamour to the service. All stewards should carry a bottle opener.

It is suggested that the glass should never be filled to the brim with beer, but should have ample space for at least a finger or two of foamy head. A few beer styles do not really have a "head", such as English Ales. The glass should be tilted and beer should be poured down the side of the glass. After pouring half mark the glass should be turned straight up as the beer is now poured into the middle of the glass at a rate sufficient to create an appropriate head, but not so quickly as to create a big foam up. The pouring rate should be adjusted to bring the beer level up to where it is desired. It is fine to have a little foam protruding above the rim of the glass. To hold a whole bottle, a 14 oz. glass is required for a 12 oz. beer. It is desirable to use a smaller glass, filling it appropriately and leaving the rest of the bottle contents for the guest to pour later. Draught beer also needs its headspace. 
{ Note: Many hotels and restaurants serve beer in a Frosted glass. However, this is not recommended because of the following reasons:

FOAM 

Extremely cold glass surfaces will cause the beer to foam due to the rapid release of CO2 from the product. This foam will affect both the amount of liquid required to fill the glass and also the presentation, resulting in an improper pour. 

REDUCED FLAVOR

Frosted mugs will reduce the flavor your taste buds are able to taste. Beer served at near-frozen temperatures blinds the taste experience as taste buds are “numbed,” resulting in bland taste experience. At low temperatures, you may have trouble picking up on the flavors brewers work hard to produce in their products. 

OFF FLAVORS & SMELL

As a frozen glass melts, it can produce off-flavors and smells. If the glass is put in the freezer wet with a contaminated liquid, this liquid will freeze to the glass. As this liquid melts into the beer, off-flavors produced by sanitizers or dirty rinse water will affect the taste. Also, the ice crystals on the glass are able to pick up odors as they freeze. These off-flavors and odors that brewers did not intend for, may result in unfavorable tasting experience. 



Suggested Beer Serving Temperatures:

Description                 Temperature                         Beer Style

Cold                             39–45ºF/4–7ºC                       Hefeweizen 
                                                                                 Pilsner

Cool                             45–54ºF/8–12ºC                     American Pale Ale
                                                                                Dry Stout
                                                                                Bohemian Pilsner
                                                                                Dortmunder
                                                                                Vienna

 Cellar                          54–57ºF/12–14ºC                   Brown Ale
                                                                                Indian Pale Ale
                                                                                English Pale Ale
                                                                                Bock    

(Source: The beer, wine, and spirits handbook by The International Culinary Schools)



Term Alcohol Range (%abv)

Alcohol-free Not more than 0.05% 

Low alcohol 0.5–1.2% 

Standard 3–4% 

Premium 4–6% 

Strong 6–8% 

Super 8–11%


Faults in Beer 

Beer faults can be attributed to poor cellar management. The following are some of the common reasons for the poor quality of beer. 

o Dirty beer dispensing system 
o Failure to clean beer lines after every empty barrel 
o Failure to draw off the beer in pipes after the operation 
o Failure to leave water in beer lines overnight 
o Poor sanitary conditions 
o Warm temperature
o Fluctuations in temperature 
o Greasy glasses



Common faults noticed in beer and the possible reasons for them are in below: 

 
Sour Beer 

o Deposits of yeast in pipes and dispensing equipment
o Adding stale beer to a fresh cask of beer
o Not exhausting the beer on time
o Exposing beer to heavy fluctuations of temperature
o Exposure to heavy lighting 

Cloudy Beer 

o Stored in low temperature 

o Uncleaned or poorly cleaned pipes 

o Trying to pull the beer from the cask before removing the spile

Flat Beer 

o Poor or faulty spile control – soft pile when hard spile is needed 

o Very low temperature 

o Served in a greasy glass 

o Poured and left in the glass for a long time

Soft and Hard Spile

Note:-Soft spiles are porous and are used for venting excess CO2. Hard spiles are used for sealing the cask when the correct condition has been reached thus maintaining the level until it is time to serve. The hard spile should also be used at the end of the night to maintain until the next day.

Storage of beer:

The modes of storage of beer are as follows:

• Beer must be stored in a well-ventilated cellar at the temperature range of 13-15°C
• The casks received should be kept on stillions and remain at least for 24 hours to allow it to settle after its journey from the brewery.
• Spile control should be done carefully. ( Explained with the diagram above)
• Tapping should be done 24 hours before it is required. 
• The beer left in the pipe should be drawn off and filtered back into the cask.
• Hight temperature fluctuation will spoil the beer and should be avoided.
• Bottled beer should be stored in a clean condition. It should be stored at 7ᵒC. Beer stored at too cold temperatures will develop a "Chill Haze". {The phenomenon known as chill haze is a colloidal haze that forms when proteins from the malt form a loose bond with polyphenols from hops. Without being overly technical this haze compound forms at colder temperatures (hence the name). And normally, when the beer warms back up, the haze disappears.}
• Beer should not be exposed to sunlight. The shelf life of the bottled beer varies. Brown Ale- about 3 weeks, Light Ale- about 6 weeks, Stout, Lagers, and Nips of Strong Ale- up to 6 months in ideal conditions. Note: Bottles displayed on the bar-rack should be wiped clean, and arranged in a way that the labels face the guest
• Always follow FIFO ( First in-First out) to ensure proper stock movement

Beer kegs on Stillions

 

Beer with Chill Haze

Top beer brands with countries:

Czech Republic           Pilsner Urquell

Belgium                       Hoegaarden White, Leffe, Stella Artois    

Mexico                         Corona

Denmark                       Carlsberg, Albani, Tuborg

Australia                        Fosters

Netherlands                   Amstel, Heineken

Singapore                      Tiger beer

Germany                        Dortmunder

USA                               Anchor, Brooklyn Lager, Blackwell Stout

Canada                           Royal Coachman, Labatt Blue

Israel                              Gold star

India                               Kingfisher, Kalyani Black Label, Golden Eagle, Cobra, Haywards

Craft brewery and microbrewery

A craft brewery or microbrewery is a brewery that produces small amounts of beer, typically much smaller than large-scale corporate breweries, and is independently owned. Such breweries are generally characterized by their emphasis on quality, flavor, and brewing techniques.

The microbrewing movement began in both the United States and the United Kingdom in the 1970s, although traditional artisanal brewing existed in Europe for centuries and subsequently spread to other countries. As the movement grew, and some breweries expanded their production and distribution, the more encompassing concept of craft brewing emerged. A brewpub is a pub that brews its own beer for sale on the premises.

Craft beer has gained immense popularity in India in the last couple of years, paving the way for the growth of the microbrewery business. Beer consumption has grown steadily in India, especially among the urban millennial generation. With the increase in personal disposable income and higher living standards, people are preferring to go out to the local watering hole or brewpub after working hours.

The beer sales are predicted to see an increase of 6.9% annually between 2018 and 2022, ( As per Business Monitor International Research available at https://beerconnoisseur.com/articles/indian-beer-market-set-strong-growth-2018 ) which is why many restaurateurs in India prefer to start a microbrewery business instead of a regular bar.

Before getting into the details, we must understand what a microbrewery is and why people are going crazy about it. Typically, microbrewery, also known as a brewpub, or craft beer brewery is the kind of brewery that is responsible for the production of smaller quantities of beer. It is generally independently run by brewmasters who have prior knowledge about the process of production of craft beer.

       

The major reasons for the growth of the beer market in India are as follows:

• Burgeoning Middle Class
• Changing Attitudes Among Young Urban Consumers
• Emerging Craft Beer culture

•  https://beerconnoisseur.com/articles/indian-beer-market-set-strong-growth-2018
• Food and Beverage Service- R. Sinagaravelavan- Oxford University Press 
• https://www.onlinebiologynotes.com/brewing-beer-production-process/
•  "'World's oldest brewery' found in cave in Israel, say researchers". BBC News. 15 September 2018. Retrieved 15 September 2018.