Brewing of Beer

Turning water into beer is something of a miracle to many but to brewers it is the gospel of science and inspiration. The twin disciplines of creativity and technology come together in a unique harmony to produce a liquid that has been a way of life almost since time began.

The general principles and ingredients are similar but each brewer has a set of rules and interpretations that allow beer to be brewed to all tastes around the world. Beer has a special place in history and culture and it is fitting that centuries of research have been used in search of the perfect brew. The most interesting and challenging part of brewing is getting the best from natural raw materials and making sure the process provides a consistent high quality. Successful brewers have proven that imagination and an understanding of the qualities of water, yeast, malt and barley are essential to getting a final product that tastes good every time. That sort of triumph does not happen overnight, nor can it be done by remote control. Enter any good brewery and you will find a modern, computerised production system. But you will also discover a workforce with a passion and deep respect for the art of brewing.

Hopping about
Beer is a universally accepted drink but to many the journey from a pile of basic materials to a clean, refreshing drink remains a mystery. The first consideration is the water. Beer is made up of 90 per cent water so its quality and taste are crucial. Local geography dictates what minerals are present and, as they can change almost daily, the job of getting a consistent product is more difficult. In the past the taste of a beer could change alarmingly from one barrel to the next. But most breweries now have their own water filtration plants where the composition is meticulously monitored.

Hops are plants that are used almost exclusively for brewing. They provide a beer with its distinct bitter taste and aroma. For anyone who thinks that brewing is a male preserve, they may like to know that only the female hop plant is used. Freshly picked hops are dried and then bundled ready for the brewery.

Critical Malt
Selecting the right barley for the malting process is again essential. The crop is cleaned, soaked and then spread out so it can germinate. It is then dried by warm air and the temperature can determine the beer’s colour and sharpness. The malted barley rests for three weeks before it is ready.

The most interesting ingredient is yeast. It is a single-celled fungus, which sounds like the last thing you would want in your beer. But it has a unique capacity to convert sugars into alcohol and carbon dioxide. Brewers attach great importance to getting the right yeast and most have research laboratories where different yeasts are monitored. Heineken even hired a student of the great scientist Louis Pasteur to work on its yeast. Painstaking work produced the A-yeast more than 100 years ago, which is a cornerstone of the company’s successful brewing empire. What brewers do with the hops, malted barley, yeast and water is a closely-guarded secret but a trip through the brewing process gives an idea how much time and effort is needed.

The first job is to mill the malt so its qualities can be released in the process called mashing where it is mixed with warm water. Its natural enzymes break down the sugar and protein in the malt.

Working Yeast
This produces a sugar-rich fluid called the wort, which is then boiled. The hops are added and the liquid cooled. It is now time for the yeast to go to work - the all-important fermenting period. It breaks down the sugar into alcohol and carbon dioxide, which gives beer a natural sparkle. After a week, the yeast is removed and the ‘young beer’ is cooled and pumped into conditioning tanks in the cellar where filtration and lagering take place over a number of weeks at low temperatures.

It is then ready to be put into bottles, kegs and cans. It is a tried and tested routine but with every ingredient having its own signature, care and attention are needed at every stage. The slightest deviation can alter the final taste so the amounts of each material, the temperatures and the timing have to be performed with unrelenting efficiency. An example of that is provided by Dini Bouwmeester, Heineken's production manager brewing, at its Zoeterwoude brewery in the Netherlands, the biggest in Europe. She says: "The ingredients of beer are natural products which can be dependent on climate so Heineken has the necessary technical expertise to ensure that premium beer is produced every time".

Brewing is automated and computerised but it is still a natural process that can change from time to time. Our staff check samples regularly and their senses of aroma and taste are still important. I have visited around 70 per cent of our breweries around the world and it is a source of pride that we can produce consistent beers no matter the local circumstances. You can call brewing an art, a science or even a miracle but millions of people around the globe taste the benefit every day.