Brewing industry

The most widely available yeast biomass is a by-product of the brewing industry, where the multiplication of yeast during brewing results in a surplus of ceUs. Eor every barrel (117 L) of beer brewed, 0.2—0.3 kg of yeast soHds may be recovered. In the U.S., a substantial fraction is recovered and made available about 40 x 10 kg of brewers yeast aimually. The yeast is recovered from beer by centrifuging and dried on roUer dmms or spray dryers and sold as animal feed or a pet-food supplement. It can be debittered by alkaline extraction to remove the bitter hop residues, and is then sold mainly by the health-food industry. It is available as tablets, powder, or flakes and is often fortified with additional vitamins. Distillers yeast caimot be readily separated from the fermented mash and the mixture is sold as an animal feed supplement. 

In the past century, the brewing industry has been using scientific research in order to carry out brewing with increased proficiency and confidence. Louis Pasteur of Erance (4) and Emil Chr. Hansen of Denmark did much to elucidate the mysteries of fermentation. 

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. 

The United States. Although there are American breweries more than 100 years old, the brewing industry in the United States is young. With their technical and scientific expertise, American brewers are among the leaders in the brewing industry. 

A. H. Cook, Barley and Malt, The Brewing Industry Research Eoundation, Academic Press, New York and London, 1962. 

Extraction Processes of Material. Many ingredients used by the food and brewing industries are produced by extraction from plant matter. 

The chief advantage of wood for containers is that many common species are free from harmful contaminants. For this reason wood had widespread use in the food and beverage industries, but it has now suffered severe competition from corrosion-resistant metals, plastics and paper products. Oak had a very extensive use in tight cooperage in the brewing industry, and its use for barrels still survives in the maturing of whisky and brandy and in the wine industries. Wood is particularly useful where acetic acid is present as this acid is corrosive to most common metals. 

Klein, H. and Leubolt, R., Ion-exchange high-performance liquid chromatography in the brewing industry, /. Chromatogr., 640, 259, 1993. 

A similar problem occurs with beer stabilization. A serious problem in the brewing industry is the tendency of some beers to develop hazes during long-term storage due to protein precipitation that is usually stimulated by small quantities of naturally occurring proanthocyanidin polyphenols. In the same way as observed for wine, the excess polyphenols are traditionally removed by treatment with insoluble PVPP, with the same resulting problems. To resolve the problems, several authors have proposed the use of laccase, which forms polyphenol complexes that may be removed by filtration or other separation means. 

Cesium carbonate (CsfZO ) is used in the beer-brewing industry to make the head of beer foamier. It is also used in glassmaking and to enhance the taste of mineral water. 

Other organisms are equipped to produce ethanol, by employing a thiamine diphosphate-dependent decarboxylation of pyruvate to acetaldehyde (see Section 15.8) and NAD+ is regenerated by reducing the acetaldehyde to ethanol. This is a characteristic of baker s yeast, and forms the essential process for both bread making (production of CO2) and the brewing industry (formation of ethanol). 

Fluidized bed reactors employing immobilised cell technology have generated considerable interest in the brewing industry. Donnelly et al. 

In the past century, the brewing industry has been using scientific research in order to carry out brewing with increased proficiency and confidence. 

In recent years, the automatic regulation of processes has steadily gained a foothold in the brewing industry. The aim has been to produce beer with a better and more even quality and at lower costs. Today, with new equipment and experience in automation within the process industry, it is possible to build an advanced automatic system for the brewing industry. Many factors influence the level of automation needed, and judgment must be used to decide what is best for optimum profit. 

Food. Food-grade calcium chloride is used in cheese making to aid in rennet coagulation and to replace calcium lost in pasteurization. In the canning industry it is used to firm the skin of fmit such as tomatoes, cucumbers, and jalapenos. It acts as a control in many flocculation, coagulation systems (37). Food-grade calcium chloride is used in the brewing industry both to control the mineral salt characteristics of the water and as a basic component of certain beers (see Beer). 

Hop is a natural product, which is used worldwide by the brewing industries to bitter the beer. After harvesting, the hops must be dried immediately to give better stability. Even then, the storage-life of hops is relatively short. To maintain a continuous supply for the brewing industries, more than 25% of the world production of hops is extracted. 

Balling Scale—This scale is used mainly in die brewing industry to estimate percent wort but also is used to indicate percent by weight of either dissolved solids or sugar liquors. Hydrometers are graduated in percent weight at 60°F or 17.5°C. 

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