Brewery
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2008-07-17T02:12:48Z
Jkeene
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/* Craft Brewing in the United States */ removed questionable statements; tagged as "citation needed". please proved [[wp:rs|reliable sources]], per [[wp:v]]
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[[Image:8210 Brewery in Abbaye Notre-Dame de Saint-Remy Rochefort 2007 Luca Galuzzi.jpg|thumb|right|Kettles in a modern Trappist brewery]]
A '''brewery''' can be a building or place that produces [[beer]], or a business ('''brewing company''') whose trade is the production and sale of beer. Breweries can take up multiple city blocks, or be a collection of equipment in a [[homebrewing|homebrewer's]] kitchen. The diversity of size in breweries is matched by the diversity of processes, degrees of [[automation]], and kinds of beer produced in breweries. Typically a brewery is divided into distinct sections, with each section reserved for one part of the [[brewing]] process.
==History==
[[Image:16thCenturyBrewer.jpg|right|thumb|260 px|A 16th century brewery]]
{{see also|History of beer}}
The oldest brewery in the world still in operation is believed to be the [[Bavaria]]n State-owned brewery [[Weihenstephan]], found in the [[Germany|German]] city of [[Freising]], which can trace its history back to 1040 Although the Zatec brewery in the Czech Republic claims it can prove paying beer tax in 1004.
===The industrialization of the brewery===
Beer, in some form, can be traced back almost 5000 years to [[Mesopotamia]]n 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". Breweries, as production facilities reserved for making beer, did not emerge until [[monastery|monasteries]] and other [[Christianity|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.
Early breweries were almost always built on multiple stories, with equipment on higher floors utilized earlier in the production process, so that [[gravity]] could assist with the transfer of product from one stage to the next. This layout is often preserved in breweries today, but mechanical pumps allow more flexibility in brewery design.
Early breweries typically used large copper [[vat]]s in the brewhouse, and [[fermentation (food)|fermentation]] and packaging took place in lined wooden containers. Such breweries were common until the [[Industrial Revolution]], when better materials became available, and scientific advances led to a better understanding of the brewing process. Today, almost all breweries are made of [[stainless steel]].
===Major technological advances===
[[Image:Detenice.jpg|thumb|19th century brewery installations]]
A handful of major breakthroughs have led to the modern brewery and its ability to produce the same beer consistently.
The [[steam engine]], vastly improved in 1765 by [[James Watt]], brought automatic stirring mechanisms, and pumps into the brewery. It gave brewers the ability to more reliably mix liquids while heating, particularly the [[mash]], to prevent scorching, and a quick way to transfer liquid from one container to another. Almost all breweries now use electric-powered stirring mechanisms and pumps. The steam engine also allowed the brewer to make greater quantities of beer, as human power was no longer a limiting factor in moving and stirring.
[[Carl von Linde]], along with several other people, is credited with developing the [[refrigeration]] machine in 1871. Refrigeration allowed beer to be produced year-round, and always at the same temperature. [[Yeast]] is very sensitive to temperature, and if a beer was produced during summer, the yeast would impart unpleasant flavors onto the beer. Most brewers would produce enough beer during winter to last through the summer, and store it in underground cellars, or even caves, to protect it from summer's heat.
Most importantly, the discovery of [[microbe]]s by [[Louis Pasteur]] was instrumental in the control of fermentation. The idea that yeast was a [[microorganism]] that worked on [[wort]] to produce beer lead to the isolation of a single yeast cell by [[Emil Christian Hansen]]. Pure yeast cultures allow brewers to pick out yeasts for their fermentation characteristics, including flavor profiles and fermentation ability. Some breweries in [[Belgium]] still rely on "spontaneous" fermentation for their beers (see [[lambic]]).
===The modern brewery===
Breweries today are made predominantly of [[stainless steel]], although vessels often have a decorative [[copper]] cladding for a nostalgic look. Stainless steel has many favorable characteristics which make it a well-suited material for brewing equipment. It imparts no flavor in beer, it reacts with very few chemicals, which means almost any [[cleaning]] [[solution]] can be used on it (concentrated chlorine [[bleach]] being a notable exception) and it is very sturdy. Sturdiness is important, as most tanks in the brewery have positive pressure applied to them as a matter of course, and it is not unusual that a vacuum will be formed incidentally during cleaning.
Heating in the brewhouse is usually achieved through pressurized steam, although direct-fire systems are not unusual in small breweries. Similarly, cooling in other areas of the brewery is typically done by cooling jackets on tanks, which allow the brewer to precisely control the temperature on each tank individually, although whole-room cooling is also common.
Today modern brewing plants perform myriad analyses on their beers for quality control purposes. Shipments of ingredients are analyzed in order to correct for variations; Samples are pulled at almost every step and tested for [[oxygen]] content, unwanted microbial infections, and other beer-aging compounds; and a representative sample of the finished product is often stored for months for comparison when complaints are filed.
==Brewing process==
{{main|Brewing (beer)}}
Work in the brewery is typically divided into 7 steps: Mashing, Lautering, Boiling, Fermenting, Conditioning, Filtering, and Filling.
Mashing is the process of mixing milled grain (typically [[malt]]ed grain) with water, and heating this mixture up with rests at certain temperatures to allow [[enzyme]]s in the malt to break down the [[starch]] in the grain into [[sugar]]s, typically [[maltose]].
[[Lautering]] is the separation of the extracts won during mashing from the spent grain to create [[wort]]. It is achieved in either a [[lauter tun]], a wide vessel with a false bottom, or a [[mash filter]], a plate-and-frame filter designed for this kind of separation. Lautering has two stages: first wort run-off, during which the extract is separated in an undiluted state from the spent grains, and [[sparging]], in which extract which remains with the grains is rinsed off with hot water.
Boiling the [[wort]] ensures its sterility, and thus prevents infections. During the boil, hops are added, which contribute their bitterness, aroma and flavor compounds to the beer, and, along with the heat of the boil, cause proteins in the wort to coagulate and the [[pH]] of the wort to fall. Finally, the vapors produced during the boil volatilize off flavors, including [[dimethyl sulfide]] precursors.
The boil must be conducted so that it is even and intense. The boil lasts between 60 and 120 minutes, depending on its intensity, the hop addition schedule, and volume of wort the brewer expects to evaporate.
===Fermenting===
[[Image:Karlsruhe Brauerei Moninger.jpg|thumb|300px|The entrance of a brewery. An old boil kettle placed outside as decoration.]]
Fermentation, as a step in the brewing process, starts as soon as yeast is added to the cooled wort. This is also the point at which the product is first called beer. It is during this stage that sugars won from the [[malt]] are metabolized into [[ethanol|alcohol]] and [[carbon dioxide]]. Fermentation tanks come in all sorts of forms, from enormous tanks which can look like [[storage silo]]s, to five [[gallon]] glass [[carboy]]s in a homebrewer's closet.
Most breweries today use cylindroconical vessels, or CCVs, have a conical bottom and a cylindrical top. The cone's [[aperture]] is typically around 60°, an angle that will allow the yeast to flow towards the cones apex, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids which have fallen to the cones apex can be simply flushed out a port at the apex.
Open fermentation vessels are also used, often for show in brewpubs, and in Europe in wheat beer fermentation. These vessels have no tops, which makes harvesting top fermenting yeasts very easy. The open tops of the vessels make the risk of infection greater, but with proper cleaning procedures and careful protocol about who enters fermentation chambers when, the risk can be well controlled.
Fermentation tanks are typically made of stainless steel. If they are simple cylindrical tanks with beveled ends, they are arranged vertically, as opposed to conditioning tanks which are usually laid out horizontally.
A very few breweries still use wooden vats for fermentation as wood is difficult to keep clean and infection-free and must be repitched more or less yearly.
After high kraeusen, a bung device (German: ''Spundapparat'') is often put on the tanks to allow the [[Carbon|C]][[Oxygen|O]]<sub>[[carbon dioxide|2]]</sub> produced by the yeast to naturally carbonate the beer. This bung device can be set to a given pressure to match the type of beer being produced. The more pressure the bung holds back, the more carbonated the beer becomes.
===Conditioning===
When the sugars in the fermenting beer have been almost completely digested, the fermentation slows down and the yeast starts to settle to the bottom of the tank. At this stage, the beer is cooled to around freezing, which encourages settling of the yeast, and causes proteins to coagulate and settle out with the yeast. Unpleasant flavors such as phenolic compounds become insoluble in the cold beer, and the beer's flavor becomes smoother. During this time pressure is maintained on the tanks to prevent the beer from going flat.
If the fermentation tanks have cooling jackets on them, as opposed to the whole fermentation cellar being cooled, conditioning can take place in the same tank as fermentation. Otherwise separate tanks (in a separate cellar) must be employed.
===Filtering===
Filtering the beer stabilizes the flavour, and gives beer its polished shine and brilliance. Not all beer is filtered. When tax determination is required by local laws, it is typically done at this stage in a calibrated tank.
Filters come in many types. Many use pre-made filtration media such as sheets or candles, while others use a fine powder made of, for example, [[diatomaceous earth]], also called kieselguhr, which is introduced into the beer and recirculated past screens to form a filtration bed.
Filters range from rough filters that remove much of the yeast and any solids (e.g. hops, grain particles) left in the beer, to filters tight enough to strain color and body from the beer. Normally used filtration ratings are divided into rough, fine and sterile. Rough filtration leaves some cloudiness in the beer, but it is noticeably clearer than unfiltered beer. Fine filtration gives a glass of beer that you could read a newspaper through, with no noticeable cloudiness. Finally, as its name implies, sterile filtration is fine enough that almost all microorganisms in the beer are removed during the filtration process.
===Packaging===
[[Image:Bottle case.jpg|thumb|Finished bottles being cased at a brewery]]
Packaging is putting the beer into the containers in which it will leave the brewery. Typically this means in labeled [[bottle]]s, [[keg]]s and [[cask]]s, but it might include bulk tanks for high-volume customers.
==Some brewery descriptions==
[[Image:BreweryPromo.jpg|thumb|Brewery promotion, [[Salt Lake City]], 1912]]
Breweries range widely in the volume and variety of beer produced, ranging from small breweries that produce a few dozen [[Barrel (unit)|barrel]]s a year, to large regional breweries which supply a limited quantity of quality products to the world such as [[The Firehouse Brewing Company]] in San Diego, to massive multinational conglomerates, like [[SABMiller]] in London or [[InBev]], that produce hundreds of [[million]]s of barrels annually. Some commonly used descriptions of breweries are:
*'''[[Microbrewery]]''' – A late 20th century name for a small brewery. The term started to be replaced with [[craft beer|craft brewer]] at the start of the 21st century.{{Fact|date=April 2008}}
*'''[[Brewpub]]''' – A brewery whose beer is brewed primarily on the same site from which it is sold to the public, such as a [[Public house|pub]] or [[restaurant]]. If the amount of beer that a brewpub distributes off-site beer exceeds 75%, it may also be described as a craft or microbrewery.
*'''Contract brewing company''' or '''contract brewery''' – A business that hires another brewery to produce its beer. The contract brewing company generally handles all of the beers marketing, sales, and distribution, while leaving the brewing and packaging to the producer-brewery (which, confusingly, is also sometimes referred to as a contract brewer).
*'''[[Regional brewery]]''' – An established term for a brewery that supplies beer in a fixed geographical location. With modern distribution methods this term is falling out of use.
[[Image:Yuengling brewery.jpg|thumb|Yuengling Brewery a regional brewery in [[Pottsville, Pennsylvania]]]]
*'''Craft brewer''' – A term that is replacing microbrewery. A craft brewery is a brewery which does not use [[Adjunct (beer)|adjuncts]] and/or is considered to make [[craft beer]].
*'''Macrobrewery''' or '''Megabrewery''' – Terms for a large brewery, which sometimes carry a negative connotation.
*A '''brewmaster''', or formerly '''braumeister''', is a person who is in charge of the production of [[beer]]. The major '''[[breweries]]''' employ [[engineers]] with a [[Chemistry]]/[[Biotechnology]] background. The title of Brewmaster is given to a person after 2½ years of extra study in the art of [[brewing]] thus earning a degree equivalent to a [[Master's degree]].
US Brewing Programs:
* [[Seibel Institute of Technology]]
* [[California Brewers Guild]]
* [[American Brewers Guild]]
* [[UC Davis]]
* [[Oregon State University]]
== Craft Brewing in the United States ==
Before [[Prohibition]] in the [[United States]], breweries were local institutions, with a few exceptions. The costs involved in moving large quantities of beer while maintaining its quality necessitated that beer be made near where it was to be consumed. Prohibition, as could be expected, closed most of the breweries in the United States, and the few that were able to remain open by producing [[near beer]], malt extract, yeast, and other beer-related products, were in an advantageous position to produce and sell beer after the [[repeal of Prohibition]]. During the same period, advancements in [[refrigeration]] and motor vehicles enabled large regional and national breweries to maintain product quality while being transported a greater distance. These remaining breweries quickly became large enough to be household names all over the nation, and concentrated mostly on the style with the broadest appeal: [[American-style lager|American light lager]]. Local breweries, primarily producing niche beers, were lost in America.
In 1978, [[Jimmy Carter]] signed into law a bill explicitly allowing people to brew beer for private consumption{{Fact|date=June 2008}}. As the homebrewing movement grew, homebrewers looked to re-create beers they had enjoyed in places with a more varied beer assortment. The rise of imported beers and homebrewing brought a demand for more beer styles, and locally brewed beer. Answering this need, smaller breweries started popping up across America, and a whole industry grew around the [[microbrewery|microbrewing]] industry. Many of these startup microbreweries, have since grown into major regional breweries in their own right.
== See also ==
{{Commonscat|Breweries}}
* [[Brewing]]
* [[Beer]]
* [[Malt]]
* [[Hops]]
* [[Homebrewing]]
* [[Breweriana]], the hobby of brewery advertising collecting
<!-- added Breweriana link, not because it is important, but because no other pages link to it.-->
== References ==
{{Reflist}}
* ISBN 3-921690-39-0: ''Technology Brewing and Malting'', Wolfgang Kunze, 1999, 2nd revised edition, VLB Berlin. Available at [http://www.vlb-berlin.org/english/index.html their website]
* ISBN 3-921690-49-8: ''Technology Brewing and Malting'', Wolfgang Kunze, 2004, 3nd revised edition, VLB Berlin. Available at [https://www.vlb-berlin.org/cms/front_content.php?idcat=31&idart=267 their website]
* [http://www.beertown.org/craftbrewing/statistics.html http://www.beertown.org/craftbrewing/statistics.html]: Craft Brewery definitions at the bottom of the page
* ''Straub Brewery'' By [[John Schlimm]], Arcadia Publishing, 2005, ISBN 0-7385-3843-4
{{Alcoholic beverages}}
{{Beers of the world}}
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