Department of Environmental Engineering and Management, Faculty of Chemical Engineering and Environmental Protection, ’’Gheorghe Asachi’’ Technical University Iasi,

73 Prof. Doc. Mangeron Blvd, 700050 Iasi, Romania

Beer Industry

Calin Alexandru

Soiman Mihai

Gr 2606

Content

Introduction

1.1. Product characteristics(definition,evolution classification)

1.2. Supply chain of the product or life cycle stages(characteristics,production, technological process ,environmental impacts)

2. Consumption models

2.1 Market description

2.2 Product promoting

3. Stages for including in the supply chain the sustainable consumption concept

3.1 Prodution stages

3.2 Social Sustainability of Beer Consumption

Conclusions

References

Introduction

Beer is the world's most widely consumed alcoholic beverage; it is the third most

popular drink overall, after water and tea. It is thought by some to be the oldest

fermented beverage. Today, the brewing industry is a global business, consisting of

several dominant multinational companies and many thousands of smaller producers

ranging from brewpubs to regional breweries

Although beer is a drink that contains alcohol, the alcohol alone does not make it

dangerous to your health. Drinking beer excessively is what leads to hangovers,

headaches, and the more severe healthy problems. If you drink beer in moderation and

avoid getting drunk, you will not experience any problems with your health. One of the

most common things people say about beer, is that it makes you fat, hence the term 'beer

belly'. As a whole, beer contains little to no fat, and there are plenty of beer diets out

there that you can use to stay thin. The infamous beer belly is caused by consuming too

much alcohol, which affects the ability of the body to burn fat. Even though beer can

indeed lead to a beer belly if you drink too much of it, if you drink in moderation you

should be fine. Even though beer is low in sugar, it can affect your blood sugar levels.

Beer contains alcohol, which can drop the natural level of sugar in your blood, leading to

low energy levels. If you drink too much beer, you will get really tired and go right to

sleep. Alcohol in beer will also lower insulin levels as well, which makes it perfect for

non diabetics, as it will reduce the risk of arteriosclerosis. In the past, research has linked

beer with reducing the risk for heart disease. Beer contains no cholesterol, although it

does have antioxidant qualities that can reduce LDL oxidation, with may help reduce

your risk of heart disease. Beer is also an excellent source of fiber, stemming from the

malted barley. Beer can also help to reduce stress, if you drink it in moderation.To get

the health benefits that beer provides, you should drink one beer a day. You should not

drink any more than this, as it can easily lead to health problems. Alcohol will thin out

your blood, which will protect your heart and reduce the risk of strokes as well. In the

past, research has even shown moderate consumption of alcohol can help with

improving your memory as well. Then again, if you drink it excessively, it can destroy

brain cells - the adverse effect.Beer is also nutritious, although it can destroy your levels

of vitamin C as well. Beer is a great source of fiber, as well as other minerals, such as

potassium, magnesium, and several B vitamins such as B1, B2, B3, B5, B6, B9, and

B12. Beer contains high levels of these vitamins, along with other minerals that are

actually good for your body. Although it offers plenty of B vitamins and other minerals

your body needs, it will also destroy your vitamin C - which is why you never want to

drink too much of it.When it all comes down to it, beer may contain over 95% water, yet

it is still a diuretic. Due to the fact that beer contains alcohol, it will always be a diuretic.

When you drink beer, you should avoid drinking too much and never, ever, drink beer

instead of water. Beer can dehydrate your body fairly quickly, which is one of the

biggest cons to drinking beer. Although beer does have several health benefits, they can

easily be hindered by drinking too much. To stay on the safe side and avoid headaches

and other health effects of beer, you should always drink responsibly, never drink too

much - and always drink a few glasses of water when you are drinking beer.

1.1 Product characteristics(definition,evolution classification)

Definition

Beer is an alcohol-containing beverage made from the sugars found in malted grains. Generally but not exclusively made from barley, generally but not always carbonated, and usually but not always flavored with hops.

Evolution

In 10,000 B.C.E a farmer sampled water in which bread had been sitting for an extended period. This sample that he drank brought forth a discovery and the birth of a new beverage to our civilization. The beverage that he drank was the first form of beer. The bread in the water had broken down over time and gone through a process called "fermentation" that caused a reaction with the water. This allowed the new beverage of beer to evolve. Over time beer has become the world's oldest and highest consumed form of alcohol in our society where it has stimulated,socialization. Since beer's first discovery the way it has been made or "brewed" has been significantly modified. The process that it is currently used involves several steps so that each beer is consistent in taste and full of flavor while containing the four basic ingredients of barley,hops,yeast-and’water. The first step in the brewing beer is to soak barely grains in a tank of water for several days. Each day the water is drained and cycled so that fresh can be mixed in with the grain. After the several days have passed the water is then drained and the grain is transferred to shallow tanks. Here in these tanks the barely will be stirred vigorously to promote germination. When germination occurs in barely, enzymes are released such as malt diastase. Malt diastase plays an crucial role in the brewing process. It converts the grain into a form of sugar that will be used in the fermentation process which will occur later in brewing. Once the germination process is complete usually after one week, the barely which is now called malt, is roasted in a high

temperature oven. This roasting stops the germination process of the malt. The variance in temperature and length of roasting determines the color and the flavor of the brew. This is what causes the differences between the types of beer on our current market. After the roasting is complete the malt is ready to go on with the next step of production where it will be converted,into,mash. Mash is produced by crushing the barely grains. This is achieved by iron rollers that press the malt flat in a shallow bin. After being pressed it is then transferred into a large copper or stainless steel tank. This large tank is often referred to as the "tun." In this tun the malt is mixed with warm water until it acquires a thick consistency. This produces the "mash." When the mash is produced it remains in the tun where it is mixed and heated slowly to a temperature of one hundred seventy degrees. The heat causes the enzymes that were mentioned earlier to fully break down into simple sugars. After the decomposing of all the enzymes, the malt then stops being stirred and remains in the tank. This allows any solids to sink to the bottom of the tun. The next step in the process is to drain the liquid mash out of tun. The liquid is drained from the bottom beneath the solids rather than the top so that the solids act as a filter for the liquid. While the liquid is draining a small amount of hot water is poured through the tun to aid this filtering process. Once all the draining is complete the liquid is no longer called mash but given the name "wort." Now that wort has been achieved the next process can occur. Wort is transferred into large copper kettles where it will be boiled at high temperatures. The boiling of wort is a crucial step as it sterilizes the liquid killing any bacteria that may have formed during any of the previous processes. Once boiled for a long period of time another ingredient is added to the wort called "hops." Hops are flowering plants that produce a small cone when bloomed. This small cone is what is used in the beer production process. When boiled with the wort it adds a slight bitter taste to the beer that's being made. After being added to the wort boiling must remain for an extended length of time to ensure any bacteria from the hops are also destroyed. Once complete the wort will then move onto the next step: "fermentation." Fermentation is the process of converting sugars into alcohol and carbon dioxide. For this to be achieved in the brewing process the wort must move on from the boiling kettle to a large steel holding tank. In the holding tank yeast will be added into the wort to start the fermentation process. Over time the yeast that was added will consume the sugars of the wort and produce carbon dioxide which will rise from the liquid. What remains in the liquid after this transformation is called alcohol. Now that alcohol is produced the liquid is finally beer. Even though the liquid is considered beer the process of brewing is not completely finished. To ensure that the beer is safe for drinking pasteurization must take place. Pasteurization consists of boiling the mixture one last time. This not only kills bacteria produced but the yeast mixed in the wort as well. If not boiled the yeast would continue to grow and produce more alcohol. Boiling eliminates this and allows the brewer to control the alcohol level of the beer creating a more consistent beverage. After being boiled a second time, the beer is finally consumable and poured into bottles for storage. This lengthy process is what creates the beer we consume today. Without beer our society would be greatly different. Beer has allowed us to socially change with the addition of parties and common games such as beer pong. It's allowed us to express ourselves in many ways over time. It's hard to believe that all of these changes resulted from simply a farmer who had a little bread and water.

Classification

There are two primary types of beer, Ales and Lagers .The primary distinction is the

temperature at which the beer is fermented. Ales are fermented at higher temperatures 65-75°F,

and Lagers are fermented must colder at about 46-55°F.

The second distinction is the type of yeast that is used in the fermentation process. Ales

generally use top fermenting yeast. This means that the yeast floats on the surface for the first

few days and then settles on the bottom. Lagers use bottom fermenting yeast, which does not

float to the surface before settling.

There is a third type of beer that far less common than Ales or Lagers, and that is the

Lambic. True Lambic is only brewed in the Payottenland region of Belgium. In Ales and Lagers

the yeast is specially cultivated for the fermentation. Lambic is fermented by wild yeast. This

means that the beer is exposed to the Belgian air which contains wild yeast and bacteria.

1.2 Supply chain of the product or life cycle stages(characteristics,production, technological process ,environmental impacts)

Characteristics

Knowing the basic characteristics of beer is vital to be able to talk about it to friends and customers alike. There are basic ways to talk about beer, communicating it’s appearance, aroma, flavor,mouthfeel,as well as alcohol content, bitterness, and color.

 Appearance

The first thing you experience when you get a beer is the appearance. You see the beer in the glass and take in how it looks. This is one of the reasons it is vital to use the  proper glass for the beer. I don’t care how good a beer is, if it’s served to you in a red plastic cup, it won’t be appealing to you, or at least not as appealing as it could be. Don’t believe me? Try drinking a good Trappist Ale out of a kid’s cup and see how it makes you feel.

 Aroma

After you take in the appearance of the beer, aroma would be the next characteristic you should notice. Hold your once close to the surface of the beer, ideally inside the lip of a snifter or tulip glass. Take a deep breath in and notice all the aromas in the beer. There are a multitude of different aromas you can pic up from a beer. Ideally they all fall into these categories:

Fruity

Texture Floral Vegetal Spicy Heat-Induced Biological 

Flavor and Mouthfeel

After smelling the beer and taking in the aroma, tasting the beer is the next logical step. A good, full drink is taken, swished in the mouth, and swallowed. Note the flavors and feeling the beer gave. Did it taste sweet, sour, bitter? Did it have a taste of green apples or of astringent? Can you taste roasted malt, coffee, toffee, or general maltiness? These are all things to think about when tasting. The way the beer feels in your mouth ties in with taste as well. Does it feel heavy or syrupy? Does it have a high carbonation or feel extra light on your palate? Does it leave a pucker feeling on your tongue like you sucked on a tea bag? Does it have a dry taste like a dry wine, or a refreshing light taste? These all have something to do with taste and mouthfeel.

Alcohol Content

Alcohol content here refers to two unique items. The first is a very measurable item, and the second is impression. Measuring alcohol content is done two ways. First, it is done by measuring the Alcohol By Volume(ABV). This is done by taking Original Gravity (OG)_ and Final Gravity (FG) readings when starting and finishing the fermentation process of beer. Quite often you will see the OG or FG listed on a beer’s label. With some simple math, the ABV is calculated. Larger breweries have lab equipment that measures this as well. The second method for defining alcohol content is Alcohol By Weight(ABW). This is a percentage of total mass of the liquid. ABW is about 4/5th of ABW. This is a general idea, though, as it depends on the concentration of alcohol, since 100% ABV will always be 100% ABW, but 3.2% ABW is about 4.0% ABV. The majority of breweries and alcohol producers in the United States use ABV in their listings, as it is what is commonly used.

The second idea here is the impression the alcohol leaves you with.  Quite often a beer can be described as “boozy” if the alcohol is very noticeable in aroma or taste. Sometimes a stronger alcohol taste is used to balance out the sweetness of a beer, like Dogfish Head’s 120 Minute IPA, which is about 18% ABV. Other times, the alcohol taste or aroma can be overpowering and detract from the beer. Either way, noting the alcohol taste and aroma is useful here as well, especially if the beer in question is a high ABV with a very low alcohol taste. This is important to mention to your customer so he or she doesn’t drink too quickly.

Technological proces

The process of making beer is known as brewing. A dedicated building for the making of

beer is called a brewery.

The basic ingredients of beer are water; a starch source, such as malted barley, able to be

saccharified (converted to sugars) then fermented (converted into alcohol and carbon dioxide); a

brewer's yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch

sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often

being termed an adjunct, especially when used as a lower-cost substitute for malted barley. Less

widely used starch sources include millet, sorghum and cassava root in Africa, and potato in

Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe is

collectively called the grain bill.

There are three basic steps in the process: mashing, fermentation and maturation/conditioning.

Mashing

The grain used as the raw material is usually barley, but rye, maize, rice and oatmeal are also

employed. In the first stage the grain is malted, either by causing it to germinate or by artificial

means. This converts the carbohydrates to dextrin and maltose, and these sugars are then

extracted from the grain by soaking in a mash tun (vat or cask) and then agitating in a lauter tun.

The resulting liquor, known as sweet wort, is then boiled for 1 to 1.5 hours in a copper vessel

with hops, which give a bitter flavour and helps to preserve the beer.

Fermentation

The hops are then separated from the wort and it is passed through chillers into fermenting

vessels where the yeast is added-a process known as pitching-and the main process of converting

sugar into alcohol is carried out. The particular yeasts strains used are typical for beer

production. Yeasts are divided into two major groups, i.e. top and bottom fermenting yeasts.

Yeasts that tend to rise to the top of the fermentation vessel are typically used for ales and have a

fermentation temperature of about 15 to 25 ºC. Yeasts which tend to settle to the bottom of the

vessel toward the end of fermentation are typically used in lagers, where the fermentation is

normally performed at 8 to 15 ºC. To maintain the desired fermentation temperature, the tanks

are cooled. At the end of fermentation, the yeast is separated from the product. A part of it is

used for another batch, and the remainder is disposed of or considered to be a co-product. During

fermentation, which lasts about seven to 10 days, the yeast may multiply six-fold and in the

open-tank fermenters used for brewing ale, a creamy, frothy head may be seen on top of the

brew.

Maturation / conditioning

The beer is then chilled to , centrifuged and filtered to clarify it; it is then ready for dispatch

by keg, bottle, aluminium can or bulk transport.

Environmental inpacts

The environmental performance is examined by addressing the following key areas: water, energy and greenhouse gases, secondary products, waste and wastewater, and packaging.

Water. Breweries use water in the product but it is also used for other purposes such as cleaning. The volume of water used per hectolitre of product produced is an important indicator of environmental performance for the beverage sector.

Energy and Greenhouse Gases. Breweries use electricity and fuels to produce beer. There is a need to consider not only overall energy usage, but also the successful application of “green energy” such as energy from renewable sources. Greenhouse Gases are measured in carbon equivalents resulting from the energy used by the brewery.

Secondary Products. These are the outputs from the brewery other than beer. Secondary products include brewers’ grains, brewers’ yeast, undersize malt particles, excess protein and brewers’ hops. These may then be used in other sectors e.g. as cattle feed.

Waste and Wastewater. Waste is made up of outputs from the brewing products which are not beer and are not used as secondary products. Wastewater is the water which is not beer and not usable for other purposes.

Packaging. Breweries use various materials for packaging. For example, bottles, cans and kegs. The type of packaging varies from country to country, including whether packaging is recycled or reused..

2. Consumption models

By all indications, we’re still in the early days of this trend, whereby countries slowly converge in terms of per-capita beer consumption. For while China and Russia are soaring, the main beer-drinking nations of the world are all in decline:

In middle and low income countries which experience growth, such as China, Russia, Poland and India, beer consumption grows. In rich countries, however, further growth has led to a reduction in beer consumption per capita.

Roles and Responsibilities of a Beer Sales Representative

Beer Sales Reps have a very rewarding job that most common people will never fully understand.

A beer guy wakes up early in the morning with a smile on their face, puts on their beer logo shirt and heads out the door before most people think about waking up.

Beer account reps are responsible for selling more than just beer, they are selling non-alcohol related beverages such as water and energy drinks.

Major Beer Distributors such as Miller-Coors distributors have over 250 sku's and some get up into the thousands. So a beer rep has to be organized and able to focus on all the products they are selling. 

2.1 Market description

The craft beer industry is defined by four distinct markets: brewpubs, microbreweries, regional craft breweries, and contract brewing companies.

Microbrewery: A brewery that produces less than 15,000 barrels (17,600 hectoliters) of beer per year with 75% or more of its beer sold off-site. Microbreweries sell to the public by one or more of the following methods: the traditional three-tier system (brewer to wholesaler to retailer to consumer); the two-tier system (brewer acting as wholesaler to retailer to consumer); and, directly to the consumer through carryouts and/or on-site tap-room or restaurant sales.

Brewpub: A restaurant-brewery that sells 25% or more of its beer on site. The beer is brewed primarily for sale in the restaurant and bar. The beer is often dispensed directly from the brewery's storage tanks. Where allowed by law, brewpubs often sell beer "to go" and /or distribute to off site accounts. Note: BA re-categorizes a company as a microbrewery if its off-site (distributed) beer sales exceed 75%.

Contract Brewing Company: A business that hires another brewery to produce its beer. It can also be a brewery that hires another brewery to produce additional beer. The contract brewing company handles marketing, sales, and distribution of its beer, while generally leaving the brewing and packaging to its producer-brewery (which, confusingly, is also sometimes referred to as a contract brewery).

Regional Brewery: A brewery with an annual beer production of between 15,000 and 6,000,000 barrels.

Regional Craft Brewery: An independent regional brewery who has either an all malt flagship or has at least 50% of it's volume in either all malt beers or in beers which use adjuncts to enhance rather than lighten flavor.

Large Brewery: A brewery with an annual beer production over 6,000,000 barrels.

2.2 Product promoting

The Challenge for Breweries in Todays Regulated Marketplace is immense. For the past decade the advertising of alcoholic products has been increasingly subject to both government regulation and self-regulatory bodies. In Canada, the CRTCs August 1996 Code for Broadcast Advertising of Alcoholic Beverages severely restricted the way in which alcohol products are presented on both radio and television. It is not an exaggeration to say that any advertisement adhering to these regulations would be dull indeed, and almost obscure any attempt at promotion - you cant enjoy yourself and drink beer at the same time! Print material such as entrepreneurial magazines and newspapers are less restricted, though regulated by provincial Liquor Boards. The same ethical limitations apply: do not link enjoyment with alcohol consumption; do not direct your ad to youth; do not over-promote; do not pass Go! Also, self-regulation within various media abounds. In the United States a similar situation exists. The Federal Trade Commission and Congress are the key regulating authorities. In addition, individual media and media groups

establish their own code of ethics, often refusing to publish or broadcast alcohol advertising. The challenge? How do breweries and microbreweries get the word out about their products within an advertising marketplace of such limited visibility where self-promotion is frowned upon? When traditional methods are not a viable option we must identify and utilize those of the future. One way breweries can take advantage of modern advertising options is to share your product with the world on the Internet. You may already have a company website. Its fun, it positively promotes your product with enthusiasm as no TV ad is now permitted to do. Your T-shirts and ball caps have their own page. Potential customers are visiting your website on a regular basis, once they stumble across your site on a night of Internet surfing. However, is this kind of customer traffic really the most effective use of such a dynamic advertising tool? All that creative and technical effort and your audience consist of web junkies and the occasional salesperson trying to sell you something. The solution to this problem is targeted pixel marketing. Websites are being developed which help increase traffic on subject related web pages. For instance, pixel space for your beer label on the beer home page may be purchased for a reasonable cost. The label then links with your own webpage. Beer festivals may be a long established custom, however the modern version is a true advertising event and increasingly popular, not only with the locals. Beer fans travel far to attend their favorite bash. To choose the festival which most suites your product, the Internet comes to the rescue once again. A number of websites list festivals. Check the bottom row of thebeerhomepage.com for the most popular beer festivals around the world.

Besides a shift in promotional methods, a fresh approach in attitude will go a long way in changing public perception of beer. Taking a leaf out the wine industrys book may be the answer. Wine sales have risen since their advertisers started promoting wine as a natural product, a healthy option, a sophisticated and educated choice, a compliment to food and equally popular with men and women. In fact, beer can also boast all these things, but its public perception is poor by comparison says Peter Kendal of Molson Coors Brewers. He continues, Beer is a wholesome, natural product, made from malted barley and hops. Moreover, moderate (and we stress moderate) beer drinking is just as healthy as moderate wine drinking.

To conclude, these are only a few examples of the way a modern approach to advertising need not battle with established regulations. A positive, open mind and a willingness to switch gears should lead to a healthy return on your advertising dollars.

3. Stages for including in the supply chain the sustainable consumption concept

3.1 Prodution stages

Four different raw materials are required for beer brewing:

Water Malt Hops Yeast

Malt

Malt is being produced from grain, mostly barley. 

First of all, the barley from the fields is being thoroughly cleansed. Now, the barley is ready for germination in warm and humid air lasting until the malt sprouts

reach about the same length as the grain itself. During this process, valuable enzymes and malt sugar are being generated.

For long durability, the grain is being dried over hot air on the called ”kiln“. The higher the kiln temperature the more malt sugar is converted into caramel.

The more sugar is converted into caramel, the darker the malt and the brewed beer made out of it.

The alcoholic content of beer only depends on the blend ratio of malt and water not on the colour - light or dark - of the beer.

The "Brauhaus JOH. ALBRECHT" obtains malt exclusively from a malt factory complying with demanding quality requirements and controls.

Brewing water

For the beer production it is of main importance that the brewing water is clean and free of impurities.

In contrary to former times, the content of minerals (hardness) is not of crucial importance anymore since it is possible to balance its effects through natural composition alternatives of the malting and brewing process.

More important is that the produced beer type is being attuned to the brewing water. Therefore, the brewing recipes are being defined in the JOH. ALBRECHT micro-brewery only after detailed and thorough water analysis. Their compliance is subject to permanent control.

Hops

Besides the convenient flavour, the hops performs further important tasks during beer production. 

Due to its natural content of essential oils (as to be found in remedy herbs like camomile and eucalyptus), the hops protects the beer against deterioration.

Basically, one differentiates between aroma hops and bitter hops, the latter mainly being used due to its considerably lower price even though aroma hops is of higher quality.

In its own micro-breweries, JOH. ALBRECHT exclusively utilises aroma hops from carefully selected hops growers obligated to pack the hops newly-harvested and in its natural condition and to keep the hops stored in a cool place until consumption.

Yeast

In the course of fermentation, the purpose of the yeast is to convert the malt sugar which has dissolved during mixing of malt and water in the brewhouse into alcohol and CO2 

There are two major yeast types, the top fermented and the bottom fermented yeast. During fermentation, the top fermented yeast ascends to the beer surface and forms a thick

foam layer (hence the name). The optimum fermentation temperature for top fermented yeast is approximately 20°C. Typical top fermented beers are "Weißbier", "Alt", "Kölsch" and "Berliner Weiße".

The bottom fermented yeast deposes during fermentation on the bottom (hence the name). The optimum fermentation temperature for bottom fermented yeast is approximately 10°C being used for almost any common beer type like "Export", "Helles", "Dunkles", "Pils", "Bock" etc.

The main difference between the beers produced from either yeast variety is that top fermented beers bear a flowery and fruity taste. 

The Beer Production

The beer production consist of 9 steps:

Grinding Mashing Lautering Wort boiling Cooling Fermentation Storage Filtration Filling

Grinding

The grinding is a coarse milling, even better a crushing of the relatively mellow malt grain. In doing so, it must be observed that the outer shell of the malt grain, the so called husk, remains nearly intact. In step 3 "lautering", these husks serve as a natural filter layer.

Mashing

The word mashing originally derives from "mixing".

In this context, the beer production starts with mixing the grist of step 1 with warm brewing water.

The water being applied for mashing-in is called "main mash water" in contrary to the so called "second wort" during "lautering" in step 3.

This grist-water-mixture is gradually being heated in the "brew vessel". According to individual recipe, the temperature must be hold correspondingly long at each temperature step. During this so called "rest", the starch contained in the malt grain is being converted into malt sugar and valuable amino acids develop from indigestible proteins.

According to each specific beer type brewed in the JOH. ALBRECHT micro brewery, time and temperature of the single rests are being individually scheduled by the brewmaster and must be carefully observed due to their determining influence on the taste of the beer.

The result of the entire mashing process of approximately three hours is a hazy liquid containing dissolved malt sugar but also unsolved malt particles, for example husks.

Lautering

"Lautering" means the separation of the hazy mash particles from the clear ("lautering" = old-fashioned word for "clarifying") liquid. This process can be compared to filtering coffee where the coffee grounds are being restrained and a clear fluid containing the dissolved coffee particles runs through the filter. The more water is being poured over the coffee grounds, the more exhaustive the diffusion whereby the running off coffee becomes more and more watery.

The lautering starts with the transfer of the entire mash into the "lauter tun". The lauter tun is the second copper vessel in the brewhouse equipped with a false bottom with thin slits approximately 1,5 cm above the original bottom.

Since the husks are heavier than the other mash particles, they depose at the false bottom thus forming a natural filter layer. The false bottom only serves as a support of this "husk filter".

The brewer calls the thereby almost clear running-off sugar water "wort". As soon as the wort ran-off entirely, the solid mash particles remain within the lauter tun, called "spent grains". In the beginning, these spent grains still contain a fair amount of malt sugar being rinsed out with hot water. The water being applied for this purpose is called "second wort" and is being poured over the spent grains without destroying (as happening for example by stirring) their layering.

The lautering must be done very carefully because if the wort would run-off freely (like when making coffee), the developing suction would contract the husk layer to almost impermeable extent. For this reason, the lauter tun is equipped with a shut-off valve at the bottom for subtle adjustment of the wort drain.

After approximately three hours, the lautering result is the wort - a clear, amber sugar water also containing flavours and many other dissolved substances (for example protein) highly significant for the proper development and taste of the beer.

Because the sugar concentration of the wort determines the later alcoholic content of the beer, the concentration is measured with a calibrated spindle. The measured sugar concentration is increased during boiling (see step 4) due to the thereby evaporating water. In case the wort is relatively "thin", the boiling time must be prolonged in order to later reach the desired alcoholic content.

Wort boiling

The entire run-off wort is being re-collected in the brew vessel and boiled together with the hops for at least one hour. The wort must be boiled until the desired sugar concentration is reached due to evaporating water.

During boiling, also the composition of the wort changes whereby insolvable components like for example hops oils are being dissolved, others simply drop out or evaporate in form of solid components, the so called "break".

The sugar concentration of the wort after boiling is the well-known "original extract". Since the original extract is converted into alcohol during fermentation, the later alcoholic content of the beer directly depends on the original extract

By the time enough water has evaporated, the wort with the whole hops will again be transferred to the lauter tun. The decocted whole hops and the break remain on the false bottom whereas the wort runs-off at the bottom now bearing a distinctive taste of hops.

Cooling

Now, the boiling hot wort must be cooled down to the starting temperature of the yeast.

From this point of time, an extremely neat and clean operation is required because otherwise lactic acid bacterias instead of the yeast might start the fermentation of the wort. These lactic acid bacterias convert the sugar into lactic acid and not into alcohol like the yeast does. Thereby the beer turns sour and therefore becomes denaturated. Lactic acid bacterias are not harmful to humans in any way. Looking at other food items (yoghurt, cheese, sauerkraut, sourdough etc.), they are even very valuable organisms.

For top fermentation, the wort is being cooled down to approx. 15°C, for bottom fermentation to approx. 5°C. These temperatures lie about 5°C below the optimum temperature of the respective yeast because fermentation ought to start slowly.

For cooling down the wort to approx. 20°C it is possible to use cold tap water. During this process, the tap water heats up to approx. 85°C and is available as hot water. In order to further cool down the wort, artificially cooled "ice water" of approx. 1°C is required.

Fermentation

During fermentation, the yeast converts the sugar of the wort into alcohol, CO2 and heat. The wort turns into "green beer".

The fermentation ought to be performed slowly because otherwise a big quantity of indesirable fermentation by-products accumulate besides alcohol being the main causer for headaches after a long night. In order to produce high-quality beer, appropriate cooling ensures a fermentation period of approx. 8-10 days.

Since at this point sugar is converted into alcohol, the measured content of original extract continuously drops during fermentation.

The accumulated CO2 can freely escape from the open fermenter. Because CO2 bubbles through the green beer, indesirable fermentation by-products negatively influencing the taste and digestibility of the beer are being washed out. Through fermentation, a white foam builds up at the beer surface collapsing again at the end of the main fermentation.

Storage

During storage time, the residual sugar ferments to alcohol and CO2

For this purpose, the beer is being transferred from the open fermenter to the closed storage tank.

The storage tank is being closed with a "bunging apparatus". By the use of this bunging apparatus, the desired CO2-content of the beer can be adjusted. Therefore, the now accumulating CO2 remains in the beer.

In order for the sugar to further ferment, the temperature ought to remain at approx. 5°C for a while. Afterwards, the beer is ready for slowly being cooled down to maturity temperature of 1°C.

Under these temperatures, the green beer matures for several weeks . During this time, the beer almost completely purifies and finally reaches full maturity.

Due to the fact that in contrary to the big breweries, in the Joh. Albrecht micro-breweries the beer can mature long enough without disturbances and in a cool place, it must not be filtered and stabilised but is rather dispensed in its natural condition still containing all vital ingredients and vitamins.

Filtration

During filtration the residual yeast is being filtered from the beer.

For this purpose, the beer from the storage tank is being pressed through a Kieselguhr-filter layer under pressure.

The hereby secreted yeast remains in the filter together with the Kieselguhr and can be disposed after termination of the filtration process.

After filtration, the beer is being collected in the pressure tank and from there arrives at the filling facilities.

Filling

During filling process, the filtered beer is being filled into bottles or kegs.

Bottle filling

In general, returnable bottles with swing stopper, so called "ricklayer’s bottles", are being used.

First of all, the bottles must be manually cleaned with the aid of a bottle washing machine comparable to an industrial dishwasher. The bottles are being cleansed of yeast deposits and afterwards sterilised.

Next, the bottles are manually being removed from the machine and placed on a table for filling.

For filling purpose, the brewmaster applies a hand operated isobarometric filler. Each bottle is separately being removed from the table. The brewmaster ensures a careful filling of the beer without the development of foam and tight closure of the bottles with a ceramic seal.

Prior to packing the bottles into transport crates, each bottle receives a seal label indicating date of expiry and table of content. Afterwards, the bottles are ready for sale.

According to beer type, such filled beer can be stored up to 6 – 12 weeks until consumption.

KEG-filling

In contrary to the bottle filling, the keg-filling in this dimension can already be automatised allowing the filling of approximately 20 Kegs à 50 l/h with a semi-automatic Keg-filling and-cleaning machine.

For filling purpose, the single Keg is being placed on the machine by hand. The program sequence navigates the individual steps of Keg-cleaning, sterilisation and pre-stressing with CO2 directly followed by filling of the beer. Approximately three minutes later, the machine releases the Keg and a new Keg can be inserted to the machine.

After only a short interim storage in a cooled room, the Keg is ready for sale.

3.2 Social Sustainability of Beer Consumption

The method of consumption of our chosen research subject, beer, is ingestion into

the human body to achieve one of many desired effects. Since the active ingredient

alcohol is in fact a drug, it is imperative that beer’s effects on both human bodies and

lives are assessed as a part of a life-cycle analysis of the product. Findings on the effects

of alcohol consumption are important in considering social sustainability both for

individuals and society as a whole when assessing whether it is a sustainable product.

Variables such as frequency and volume of consumption over time are imperative to

consider, and this investigation will compare moderate versus excessive consumption. It

is our goal to showcase both positive and negative effects on human health and

productivity as a result of beer consumption.

It is essential to distinguish between different levels of alcohol ingestion. For

purposes of comparing, it is to be understood that moderate consumption constitutes one

alcoholic drink per day for a woman, and two drinks per day for a man (NIAAA, 2004).

The standard for one alcoholic drink is 1⁄2 ounce (oz.) of absolute alcohol, as in

one 12 oz. beer, one 5 oz. glass of wine or one 1.5 oz. shot of spirits (Wechsler & Austin,

2008). Ingestion exceeding those numbers is considered excessive consumption. We

choose to ignore the term binge drinking because the definition is controversial and not

universally agreed upon. Indicators of social sustainability include assessments of human

health and absence of disease or disorder as a result of alcohol intake. We can assume

that the healthier a population as a whole over a period of time, the more productive and

13 contributive to society as a whole, while less financially wasteful and exhaustive on

common resources.

In general, although not necessarily encouraged, the National Institute on Alcohol

Abuse and Alcoholism (NIAAA) indicates, “the state of current science does not

advocate drinking; these findings simply point out what the research says about the

health-related effects of moderate drinking. In short, except for those individuals at

identifiable risk, consuming two drinks per day for men and one drink per day for women

is unlikely to cause problems" (2004). The significance is to dispel the notion that alcohol

is fundamentally beneficial or harmful to humans. Essentially, patterns of consumption

are the most important variables deciding whether it is socially sustainable or not. The

NIAAA also shares, “Drinking patterns are at least as important as total consumption in

terms of alcohol's harms and benefits” (2004). Thus, it is not the total amount of drinks

ingested that are important to measure, but contrarily, the amount consumed in one

session. J.M. Gaziano concluded, “those who drink alcohol in moderation tend to live

longer than those who either abstain or drink heavily” (2000). This broad statement is not

false, however, other positive activities such as exercise and abstaining from drugs and

smoking must also be taken into account when determining the benefits of moderate

consumption of alcohol. Similarly, those with a predisposition to addiction or alcoholism

or those with weakened liver functioning, for example, would not be advised to follow a

moderate consumption regimen. Although there are some activities such as cigarette

smoking that are universally agreed upon as detrimental, whether drinking alcohol for

your health is a positive decision requires an individualized assessment.Research has

concluded a number of benefits resulting from moderate alcohol consumption that have

been observed over the lifetimes of subjects. According to the NIAAA, moderate

drinking appears to be associated with a reduced risk of diabetes and metabolic

syndrome, while the connection with weight gain, body mass index, and/or obesity still

remains unclear (2004). However, the association also found that “one exception is the

finding of an increased risk of breast cancer when alcohol is combined with

postmenopausal use of estrogen replacement (ER) – an increase not found in moderate-

drinking women who do not use ER” (2004). Other benefits include those surrounding

heart health and slowing down the effects of aging. According to Maraldi (2006) “The

risks of cardiac events (myocardial infarction, angina, or heart failure) and of all-cause

mortality were significantly lower in light to moderate drinkers than in abstainers or

occasional drinkers (those who drank less than 1 drink per week)” (p.1494).

The reduced rate of heart attacks and circulatory problems as a result of alcohol

consumption can be observed through an improved blood lipid profile with increased

HDL cholesterol and decreased LDL cholesterol. Decreased thrombosis results

fromreduced platelet aggregating, reduced fibrinogen and increased fibinolysis. Reduced

blood pressure, blood insulin levels and increased coronary blood flow also improveheart

health (Hanson, 2009). Although a number of benefits have been observed from moderate

alcohol consumption, it is a fact that a number of those who drink do so in excessive

amounts. The unsustainable aspect of alcohol can be concluded by reports of economic

expenditures on those suffering from alcoholism, crimes committed, lost jobs, etc. The

Substance Abuse and Mental Health Services Administration (SAMHSA) estimated that

a combined $276 billion was spent or lost in 2005 on health care, lost productivity,

premature death, auto accidents and crime relating to drug and alcohol abuse. The

administration also found that approximately three-quarters of that money came from

public sources (Riper, 2006). Riper (2006) also concluded that $18 billion of the total

expenditure went towards treatment, even though fewer than 15% of the estimated 22

million Americans who engage in substance abuse actually seek treatment. Clearly,

alcoholism is an expensive addiction for both the sufferer and society as a whole. The

costs borne by the public sector to make up for lost time working, healthcare, accidents,

and so forth render alcohol consumption, in excessive and detrimental levels, as an

unsustainable human activity, for the expenditures exceed the economic benefits.

Alcohol consumption can be both sustainable and unsustainable for society depending on

the context; it is important to note that it is unlikely that an age old tradition of drinking

to reduce stress, improve mood, and relax will come to an end at any time soon. In

assessing the sustainability of alcohol in a social context, it is helpful to compare it with

other similar activities, both beneficial and harmful. Attempts at improving one’s health

through drinking a moderate amount of alcohol a few times a week may be helpful,

however, improving one’s nutrition and exercise regimen while reducing stress may be

more beneficial and less risky. Leisure activities such as reading, watching films and

playing music may have the same positive stress-reducing effects of alcohol. The social

sustainability of alcohol is incredibly contextual and individualized for the particular

consumer.

4.Conclusions

Some of humanity's earliest known writings refer to the production and distribution of

beer: the Code of Hammurabi included laws regulating beer and beer parlours. and "The Hymn

to Ninkasi’’, a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a

method of remembering the recipe for beer in a culture with few literate people. Today, the

brewing industry is a global business, consisting of several dominant multinational companies

and many thousands of smaller producers ranging from brewpubs to regional breweries.

Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000

BC, and it was mainly brewed on a domestic scale. The product that the early Europeans drank

might not be recognised as beer by most people today. Alongside the basic starch source, the

early European beers might contain fruits, honey, numerous types of plants, spices and other

substances such as narcotic herbs. What they did not contain was hops, as that was a later

addition, first mentioned in Europe around 822 by a Carolingian Abbot and again in 1067 by

Abbess Hildegard of Bingen.

Today, the brewing industry is a global business, consisting of several dominant

multinational companies and many thousands of smaller producers ranging from brewpubs to

regional breweries. As of 2006, more than 133 billion liters (35 billion gallons), the equivalent of

a cube 510 metres on a side, of beer are sold per year, producing total global revenues of $294.5

billion (£147.7 billion).

In 2010, China's beer consumption hit 450 million hectoliters (45 billion liters) or nearly

twice that of the United States but only 5 percent sold were Premium draught beers, compared

with 50 percent in France and Germany.

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