Beer production

Malt Production and Producers. World and U.S. beer and malt production are shown in Figure 6. Because approximately 95% of malt manufactured is used to make beer, malt production follows trends in beer production. World brewers malt and beer production in 1992 was approximately 13 million tons and 1.2 biUion hectoHters and was growing at 3% per year. U.S. brewers malt and beer production in 1992 was 2.2 million tons and 240 million hectoHters, but demand has been stagnant since 1982. Distillers and food malts account for approximately 5% of the U.S. and world malt production. 

Fig. 6. Malt and beer production A, world malt B, U.S. malt C, world beer and D, U.S. beer (5,39—44 and Bio-Technical Resources files).

Wodd beer production figures. Beer Institute, Washington, D.C., 1993. 

Beer enjoys a unique popularity all over the world. From 1975 to 1985 total world beer production rose from 798 x 10 hL to 1012 x 10 hL or an increase of 26.8%. However, in some of the traditional beer producing countries the production has decreased, and in other areas the increase is more than 26.8% (Table 12). One of the reasons for this is the fact that Hcensed production has become more popular. 

France. In Prance, beer production is concentrated in the northern and eastern parts of the country. Beer production decreased from 22.3 X 10 hL in 1975 to 19.9 x 10 hL in 1988 packaged beer amounts to about 80% of the total. Per capita consumption was about 48 L in 1987. 

Finland. Here, too, restrictions are severe. Finland had total prohibition from 1919 until 1939, which destroyed the brewing industry. After repeal, new beer production was intermpted by World War II. The per capita consumption was 51.5 L in 1987. Production increased from 2.5 x 10 hL in 1975 to 3.6 X 10 hL in 1988. 

Approximately 18% of carbon dioxide output is used for beverage carbonation. Both soft drinks and beer production consume the largest quantity... 

The metal lost from the inside of pumps, reaction vessels, pipework, etc. usually contaminates the product. The implications of this depend upon the product. Ppb levels of iron can discolor white plastics, though at this level the effect is purely cosmetic. Ppm levels of iron and other metals affect the taste of beer. Products sold to compositional requirements (such as reagent-grade acids) can be spoiled by metal pick-up. Pharmaceutical products for human use are often white tablets or powders and are easily discolored by slight contamination by corrosion products. 

Fission yeast S. pombe is also referred to as safe - it was used for beer production in South Africa. Along with S. cerevisiae it is a very well established tool for studying basic biological processes like control of cell cycle and DNA repair processes [88], and its genome sequence is known [89]. 

Using nonviable cellular biomass for azo dye removal has some advantages, namely the ability to function under extreme conditions of temperature and pH, and without addition of growth nutrients [10]. Also, waste yeast biomass, which is a by-product of industrial fermentations such as beer production, can be used as a relatively cheap source for biosorption of azo dyes. An important setback is the fact that the use of biomass for dye removal leads to an increase in the sludge amount, which requires further removal and treatment. 

Karen Skinner determined the yeast glycogen content for beer production using MIR.20 While not widely accepted as an important parameter for beer production, glycogen content is most often determined. Because all process applications, even raw material measurements, speed up the production of the final product, this application qualifies as a process measurement. Peak ratios were used to quantify the glycogen content of samples made into potassium... 

Donnelly, D., Bergin, J., Gardiner, S. and Cahill, G., Kinetics of sugar metabolism in a fluidized bed bioreactor for beer production, Technical Quarterly, Master Brewers Assoc. Am., 36 (2) (1999) 183-185. 

The use of immobilized cell technology in beer production has recently been reviewed (Mensour et al, 1997). Industrial processes for maturation of beer and production of alcohol free beer are now in operation. 

Mashing m beer production [BEER] (Vol 4) in whiskey production [BEVERAGE SPIRITS DISTILLED] (Vol 4)... 

Terra alba or dead-burned, fine white gypsum is used as a paper filler, in plastics, and as an exlender far titanium dioxide. Pharmaceutically pure gypsum can be added to bread and other bakery products, finds use in beer production, and as a pharmaceutical-tablet diluent. In Japan, calcium sulfate is used in making tofu, a soyabean curd. 

SFE is carried out above the solvent critical point, and the properties of a supercritical fluid depend on pressure and change along with its density. These criteria determine the selectivity of the extraction medium. One fluid can therefore be used to extract a whole series of compound groups (depending on the pressure in the system, the temperature, extraction medium volume flow, and extraction time) and to separate the obtained extract into appropriate fractions. Selective fractionation is used, for example, to separate olfactory and gustatory substances in the extraction of hops for beer production. 

Fractions of three groups of substances used in beer production are extracted from hops using supercritical C02. The first fraction, the so-called oil essence, was obtained via extraction with C02 at a density of 0.30 g mL 1 and a temperature of 50°C. Bitter substances were collected as the second fraction at a C02 density of 0.70 gmL 1 (50°C) that fraction overlapped only slightly the third and last fraction of neutral fats, extracted at a C02 density of 0.90gmL 1 (50°C). 

The foam head created when beer is poured or dispensed, is an important aspect of consumer approval of a particular beer product. Compared with champagne foams, beer foams need to have different properties and be much more stable (beer foam needs to last for about five minutes). A cryogenic electron microscope image of beer foam is provided by Wilson [73]. Consumer preferences for beer foams vary, but can be characterized in terms of foam stability, quantity, lacing (adhesion to a glass surface), whiteness, creaminess (bubble texture), and concentration [852,853], As a result, much work has been done in order to be able to control these properties. 

---