Beer history and production process: a review

Abstract

Beer is considered one of the most popular drinks among the ones consumed worldwide, second only to water and coffee. It is produced from the fermentation of the beer wort from the barley malt, and drinking water by increasing yeast and adding hops. For good beer production, an excellent breeding technique is necessary – the beer flavor and aroma are directly linked to the chosen yeasts. Currently, strains of Saccharomyces cerevisiae are used in the production process. These selected cultures tend to improve the process and enhance the quality of the raw material. Manufacturing analyses are essential during the process, and it is important to perform the iodine test in order to verify that all the sugar has been converted. After maturation it is essential to analyze the alcohol content, as it indicates the percentage of alcohol present in the sample. Density, pH, color, turbidity and cell count analyses are also essential, as they help to verify beer quality. Thus, this article aims to carry out a literature review with an emphasis on brewing and the main analyses necessary to guarantee the quality of the product during the process, as well as the final quality.