TABLE OF CONTENT

Title Page    –         –         –         –         –         –         –         –         –         i

Certification           –         –         –         –         –         –         –         –         ii

Dedication   –         –         –         –         –         –         –         –         –         iii

Acknowledgement           –         –         –         –         –         –         –         iv

Table of Content    –         –         –         –         –         –         –         –         v-vi

CHAPTER ONE

1.0 Introduction – –         –                   –         –         –         –         1-2

CHAPTER TWO

2.0 History of Brewing –         –         –         –         –         –         3-4

2.1     The Process of Brewing Beer    –         –         –         –         –         4

2.1.1  Mashing      –         –         –         –         –         –         –         –         4-5

2.1.3  Boiling        –         –         –         –         –         –         –         –         5-6

2.1.4  Fermentation         –         –         –         –         –         –         –         6

2.1.5  Conditioning          –         –         –         –         –         –         –         6-7

2.1.6  Filtering       –         –         –         –         –         –         –         –         7-8

2.1.7  Filling          –         –         –         –         –         –         –         –         8

2.2     Sources of Microbial Contamination During Brewing       –         8

2.2.1  Primary contamination    –         –         –         –         –         –         9

2.2.2  Secondary contamination          –         –         –         –         –         10-12

CHAPTER THREE

3.0 Quality Control in the Brewery –         –         –         –         –         13

3.1    Specifications          –         –         –         –         –         –         –         14-20

3.1.1 Consistency            –         –         –         –         –         –         –         20-22

3.1.2 Quality Assurance             –         –         –         –         –         –         22-23

3.2     Variability in Quality Control Resources       –         –         –         23-24

3.3     Quality Control Aspect in Malting Process              –         –         24-26

3.4     Microbiological Quality Assurance in Brewing       –         –         27-28

3.5     Microbiological Analysis of Wort       –         –         –         –         28-29

3.6     Sterility of Plant     –         –         –         –         –         –         –         30-31

3.7 Controlling contamination   –         –         –         –         –         –         31-33

CHAPTER FOUR

SUMMARY AND CONCLUSION

4.1     Summary     –         –         –         –         –         –         –         –         34-35

4.2     Conclusion  –         –         –         –         –         –         –         –         36

References

CHAPTER ONE

1.0 Introduction

A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant (Jens, 2013). The commercial brewing of beer has taken place since at least 2500 BC in ancient Mesopotamia, brewers derived social sanction and divine protection from the goddess Ninkasi (Altman, 2012). Brewing was initially a cottage industry, with production taking place at home; by the ninth century monasteries and farms would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built (Thomas, 2014).

The diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process.

Beer may have been known in Neolithic Europe and was mainly brewed on a domestic scale. In some form, it can be traced back almost 5000 years to Mesopotamian writings describing daily rations of beer and bread to workers. Before the rise of production breweries, the production of beer took place at home and was the domain of women, as baking and brewing were seen as “women’s work” (Altmann, 2012).

Breweries, as production facilities reserved for making beer, did not emerge until monasteries and other Christian institutions started producing beer not only for their own consumption but also to use as payment. This industrialization of brewing shifted the responsibility of making beer to men.

The oldest, still functional, brewery in the world is believed to be the German state-owned Weihenstephan brewery in the city of Freising, Bavaria. It can trace its history back to 1040 AD. The nearby Weltenburg Abbey brewery, can trace back its beer-brewing tradition to at least 1050 AD.(Altmann, 2010).  The Žatec brewery in the Czech Republic claims it can prove that it paid a beer tax in 1004 AD.