Water
Without these some microorganisms cant grow. All organisms need special materials provided by their environment; we refer to them as fastidious. From the waste products and different types of nutrients used by the microorganisms you can tell them apart.
Temperature
Temperature plays a crucial part in the growth of microorganism, as all organisms are different they need different types of temperatures to grow. Since the microorganisms depend on water as a nutrients, icy water or hot boiling water hold back their growth. However it is common for the organisms to grow at human body temperature.
Acidity
PH values range between 0 and 14, with 7 being neutral. Below 7 indicates an acidic solution and above it is increasingly basic. Three types of microorganisms affect food: bacteria, moulds and yeasts. By a natural chain of events, these microorganisms will cause food to change - often, but not always, making food "bad" or unpalatable.
Light
Light can be used to eliminate bacteria, however you have to use a special type of light this is an Ultraviolet light, and this is a very effective disinfectant. This method disinfects water without adding chemicals. Therefore, ultraviolet light disinfection units do not create any new chemical complexes, do not change the taste or odour of the water, and do not remove beneficial minerals from the water. This light would affect the growth of the micros organism, especially marine organisms.
Chemicals
If a chemical is added to the process it can play a big factor on the growth of the organisms. Chemicals such as chlorine can kill the microbes however; some of the microbes can recover.
Environment and Techniques
For the brewery process to be successful, the environment must be an area free from drafts to work in. Techniques such as aseptic techniques, this method that keeps unwanted microbes from polluting a pure culture, if this technique is used then you must consider what aspects could contaminate. If you are working in a hood drafted area it can introduce contaminated air, this is because if people are walking by and if there are any open windows.
The Work area must be clean, must be kept free from products which are not needed, clean any spills quickly not leave them. The staff must always follow hygiene rules such as:
Wash hands
Tie back hair
Don’t talk or work when sick
They must also perform tasks such as:
Swab everything - work area, bottles, flasks, ect....
Use caps in bottles rather than stoppers
Flame bottle when opened and pipettes
Hold bottles and flasks at angle when open resist pouring from one container into another
Barley
What is barley?
Barley is a major food and animal feed crop, a member of the grass family Poaceae. Barley is the fifth largest cultivated cereal crop in the world (530,000 km² or 132 million acres). Its germination time is anywhere from 1-3 days.
How barley is bred?
Barley is bred by growing the best barley, so you can achieve the maximum results. There is not just 1 kind of barley there are many different types of barley, they are separated by their own individual characteristic. It is crucial that the Barley is bred in the right conditions, this is because then there can be problems such as no growth. As the barley is growing it need to be looked after carefully as it is in its important stages, if it is not looked after then it may get diseased.
When barley is bred, Selective breeding can occur in plants, this is because if the best results are wanted by the breeder then they will have to select the best possible barley and reproduce it so that it is identical. The barley reproduces identical pair of barley because barley is an asexually crop.
One of the main uses for barley is to produce beer. In the breeding process you have to take in account of:
Control of disease
Weed control
Conditions
To control disease, breeders use fungicide protectant, the breeder must use different mixtures to detect different disease, the chart below shows what mixtures show which disease:
As the weather changes, the growth and condition of the barley will change as well, this has a major influence because if there is a rise in the temperature, then the plant will become diseased. The hot weather is a problem to barley as the rays of the sun affect the tops of the barley; this leads to disease such as:
Brown rust
Net blotch
Powdery mildew
Ramularia
Rhychosporium
Yellow rust
Mitosis
Mitosis is the process of nuclear diffusion in a living cell, where the carriers of hereditary information (chromosomes) are duplicated and the two identical copies are distributed to identical daughter nuclei. Mitosis is usually accompanied by cell division, cytokinesis, although this is sometimes considered a part of the mitotic process which is within the mitosis cell. However, while animal cells apparently divide into two separate cells, plant cells develop a cell plate, which becomes a cellulose cell wall between the two daughter cells. The importance of mitosis is that each cell formed receives chromosomes that are alike in composition and equal in number to the chromosomes of the parent cell.
Mitosis can be simply described as having four stages-prophase, metaphase, anaphase and telophase. The stages follow one another without interruption. The entire mitotic process averages about sixty minutes, one hour, in duration, and the period between cell divisions, known as the interphase or interkinesis, can vary greatly but is considerably longer.
Interphase
In this stage the chromosomes are dispersed and appear as a network of filaments, long thin threads, called the chromatin. At some point prior to the prophase the chromosomes replicate themselves forming pairs of identical sister chromosomes, or chromatids; the deoxyribose nucleic acid, DNA, of the chromosomes is synthesized only during the interphase, not while mitosis is in process.
Prophase
During the prophase the two chromatids remain attached to one another at the region called the centromere, but each contracts into a compact tightly coiled body. The nucleolus and, in most cases, the nuclear envelope break down and disappear. During this time the spindle begins to form. In animal cells centrioles separate and move apart and radiating bundles of fibres, known as asters, appear around them. Some sets of fibre run from one centriole to the other; these are the spindle fibres. In pant cells the spindles form without centrioles.
Metaphase
Here the chromosomes congregate at a plane midway between the two ends to which the spindle tapers. This is known as the equatorial plane and marks the point where the whole cell will divide when nuclear division is completed. The ends of the spindle are the poles to which the chromatids will migrate. The chromatids are attached to the spindle fibres at the centromeres.
Anaphase
Anaphase is when the spindle fibres join to the centromeres, Then the two chromatids of each chromosome separate and move to opposite poles, as if pulled along the spindle fibres by the centromeres. The separated chromatids are now in the form of chromosomes.
Telophase
This when new nuclear envelops form around the two groups of daughter chromosomes, the new nucleoli begin to appear, and eventually, as the formation of the two daughter nuclei is completed, the spindle fibres disappear. The chromosomes uncoil to assume their dispersed distribution within the interfaced nucleus. The diagram below shows the process below:
Meiosis
There is a very big difference between meiosis and mitosis. Meiosis is the process that changes one diploid cell, which is then divided into four haploid cells in eukaryotes in order to redistribute the diploids cell's genome. Meiosis forms the basis of sexual reproduction and can only occur in eukaryotes. In the process meiosis, the diploid cell's genome, which is made up of DNA called chromosomes, these chromosomes are replicated once and separated twice, producing four sets of haploid cells each containing half of the original cell's chromosomes. These resultant haploid cells will fertilize with other cells to form a diploid cell again, this process of separation of the cells as known as the life cycle. The result from this process is that the offspring produced during germination after meiosis will differ slightly as it will include instructions for the cells to work, contained in the DNA. This allows sexual reproduction to occur.
Meiosis uses many biochemical processes that are similar to those used in mitosis in order to distribute chromosomes among the resulting cells; however the outcome is very different:
Photosynthesis
Photosynthesis is a process with plants, when they use the energy from sunlight to produce sugar, which is called cellular respiration, this converts into ATP, and this is the "fuel" used by all living things. The conversion of unusable sunlight energy into usable chemical energy is associated with the actions of the green pigment chlorophyll. On a regular basis, the photosynthetic process uses water and releases the oxygen that we humans need to survive as well as animals.
The process where by plants make sugars is photosynthesis. This is when the plant takes in carbon dioxide from the air though pores using its leaves and absorbs water through its roots. These are combined to make sugar-using energy from the sun and with the help of a substance called chlorophyll. Chlorophyll is green, which allows it to absorb the sun’s energy more readily, and which gives the plants' leaves their green colour. The reaction of photosynthesis can be written as the following chemical equation when sucrose (the chemical name for sugar) is:
One of the outcomes of the photosynthesis process is Sugar; this is made by some plants to store energy that they don't need straight away. We humans use sugar as an everyday product, commonly in tea and for its sweetness of taste, in this era plants are grown commercially to extract the sugar. Chemists know sugar as a different name, this is 'sucrose'. Carbohydrates, as the name implies, contain carbon and hydrogen plus oxygen in the same ratio as in water. The most basic and common type of sugars is glucose, although its physical chemistry is not that simple because it occurs in two distinct forms, which affect some of its properties. Sucrose, is a disaccharide, a condensation molecule made up of two glucose molecules, however water must be present for the process to work. Below is a diagram to show the photosynthesis process and the products sugar/glucose:
Environment
As brewing involves the use of different energy and processes, the brewing industry, in common with other industries, impacts on the environment in many different ways. As it varies on how things are done when the brewing is done. In the brewing process they are:
A user of energy
A 'consumer' of water and other natural resources
A source, both directly and indirectly, of atmospheric emissions, trade effluent and packaging waste.
Over the past 20 years, marked changes have taken place in the brewing industry; this has affected the use of energy and the mixtures of energy sources used.
In the early 1970’s, the Association has kept a record of energy levels and the amount of water that is consumed during brewing. The purpose of these records is to gather data in order to promote energy and water savings, this is to form the basis upon which other organisations can work with the industry on energy and water reduction programmes; and to enable the industry to demonstrate its responsible approach to the use of energy and water. In other words, giving the brewing industry a cheaper and low price to water usage and energy sources.
Trends
In the past few years the number of brewers ha declined to by nearly 25%.
On the one hand, such drop in brewers has provided the opportunity existing brewers to improve efficiency by improving their production and packaging facilities, resulting in an improvement in energy and water consumption, resulting in energy and water provided at a low price.
But on the other hand, many changes in consumer preferences have brought about a different product and package mix, which has in turn resulted in greater electricity consumption and other environmental pressures.
Fermentation
When Yeast is added to the wort in the fermentation process, this acts on the sugars to produce a combination of alcohol and carbon dioxide as an output. The temperature and extent of cooling required depends on whether ale or lager is being produced, as they both require different energy levels. The yeast itself multiplies during the process of fermentation. Most of it is skimmed off after fermentation for use in future brews. The Surplus yeast is sold to different food industries.
Conditioning & Packing
The machinery for canning and bottling the beer uses more electricity than that required for keg beer. Cask conditioned beer requires even less energy.
At all stages throughout the brewing process, significant volumes of water are also required for hygienic cleaning and sterilisation of vessels and pipe work after each batch. This, in turn, results in significant volumes of trade effluent.
The picture blow shows the emissions given off by the brewing process and how much it has been reduced by to cause the most minimum impact on the environment:
Techniques
There are many different techniques, used by breeders, however the most common and simple way to breed is Hand pollination is a technique used when natural, or open pollination is insufficient or not how it is wanted. Hand pollination is only an option on a small scale, but is a common technique by gardeners who transfer pollen using a brush or a cotton swab. Sometimes the corolla is removed from male flowers and the flower itself is brushed against the stigmas of female flowers. When pollination is needed on a large scale, such as for farmers, orchards or commercial seed production, honeybees or other pollinators are cultured and provided for pollination management, this would be done for a large operation as and large fields would need a lot of thought if it was to be hand pollinated.
Hand pollination is lack of pollinators, which may be due to crops being moved from home areas without also taking the natural pollinator. Pollinator decline or the concentrated pollination needs of today’s world, is the factors in pollination shortage, as everything is done using machinery and chemicals.
Pollination also allows the pollinator to control the parents of the seed to be produced. An example would be that the pollinator wants to produce a chain of identical species of plants, so he. She would apply the same pollen to the male and female plants making a chain, basically it gives the pollinator the ability to choose.
Hand pollination is very easy and effective, Tomatoes grown in greenhouses generally need aid in pollination and this has been done by hand or with an electric vibrator for a long time, although it is now being supplanted by cultured bumblebees, which pass on the pollen from each plant.
Hand pollination is used with date palms to avoid wasting space and energy growing sufficient male plants for adequate natural pollination. However the pollinator uses different techniques of how to pollinate because of the different types of plants.
Micro propagation
This is the Mass production of plants by placing tiny pieces of plant tissue in sterile glass containers along with needed nutrients. When this is done, it will produce clones, the Perfect clones of super plants are produced in sterile cabinets, with filtered air and carefully controlled light, temperature, and humidity levels, which are watched and controlled throughout. This type of technique is used for the house-plant industry and for forestry, this is because micro propagation is believed to give immediate results, this is because if you were to obtain genetically homogeneous tree seed by traditional means, it would take over a hundred years to obtain.
Vegative propagation
This technique has the ability to reproduce plants, without sexual reproduction, by producing new plants from existing vegetative structures. Some plants send out long underground stems that produce new plants, sometimes even at considerable lengths from the original plant, these plants vary, but the most common is bamboo, they will grow considerably in a short period of time. On the other hand some plants send up root sprouts, and large colonies of new trees are formed. In many other cases, the trees lower branches, which produce roots where they are positioned on the ground, therefore new trees are formed. The leaves of some plants and trees produce buds at their edges, which turn into miniature plants that fall off and take produce roots.
Artificially insemination
This is when a male’s semen is put into the women’s uterus around the time of ovulation. This type of technique is used when the male cannot produce the right amount of semen to have a child. Because sperm is placed directly inside the woman, AI can help couples that are unable to have intercourse because of disability, injury or difficulties such as premature ejaculation.
Brewery at Tetley Carlsberg
Carlsberg UK can trace its history back to the 19th Century when two men, JC Jacobsen and Joshua Tetley first started brewing. The two men had one key thing in common - they both believed that the quality of the beer they brewed should be the finest.
JC Jacobsen founded his first brewery on a hill in the village of Valby near Copenhagen and he called it Carlsberg after Carl, his five year old son and the Danish word for hill - berg. JC Jacobsen introduced new standards of production to the Danish market and his new beer was an instant success.
As Carlsberg became more successful JC Jacobsen ensured that his son was trained to follow in his footsteps and in 1870 he founded an independent brewery adjacent to his own site for Carl. Following a disagreement with his father Carl Jacobsen later established a brewery of his own. In 1881 Ny Carlsberg (New Carlsberg) was inaugurated and Carlsberg is brewed on the same site to this day.
The brewing process at Carlsberg
Tetley’s Carlsberg produces both Ales and Lagers using only malted barley, water, sugar, yeast and hops in an environmentally friendly process. The brewery in Northampton produces Lagers only, whereas Leeds produces both Ales and Lagers. The difference between ales and lagers is the process in how they are made.
Lager
To make lager a lightly kilned is used, the bitterness levels are kept low, during the fermentation process the yeast sinks and the last thing the beer is matured at low temperatures.
Ales
To make ale biscuity flavoured malt with colour is used, bitterness levels are higher than the level in lager and instead of the yeast sinking during the fermentation process it floats.
Different types and amounts of ingredients and duration of processes can lead to different types of Ales, e.g. Bitters, Pale Ales, Stouts and Mild. Ales can also be produced in cask conditioned or brewery conditioned format. For cask conditioned Ales the unfiltered beer is taken directly from the fermented to packaging whereas for brewery conditioned beers the Ale is filtered and sterilised before packaging into pressurised metal bins.
The brewery process is described well in the diagram below:
The typical brewing process is described below, the first room is the auger /mill room. This room has a diameter of 5' x 8', in this room the brewing process begins. First the brewer will pick up their malt from a storage area and deliver it to the brewery, the mill room. They will then put the bags of malt in the mill room, close the door, put on a respirator, and fill the silver hopper through the rectangular hole in the top. When the brewer is ready to mash in, we turn on the auger (the white tube at the top of the picture below) and then the mill. The mill cracks each malted grain into a few pieces and spits it out of the husk. The auger pulls the cracked malt over to the mash tun. The brewer then will close the door of the room to keep the dust from going out into the brewery (at all times the brewer must wear the respirator to keep the dust from filling his/her lungs). Below is a picture of the Mill Room and all the other stages of processes you can see:
The second process is the Mash Tun, this is where the cracked malt is combined with water to create "wort" (sweet barley water). The mash tun has a false bottom called a v-wire bottom. This v-wire bottom supports the malt off the actual pipe that will pull the wort over to the kettle. The brewer fills it with the cracked malt and water and heats it to a certain temperature depending on what he/she is brewing. At a high temperature, the enzymes present in the malt create simple sugars out of the complex carbohydrates present in the malt. These sugars dissolve into the water, creating Carlsberg’s wort. Once this is accomplished, the brewer re-circulates the liquid from the bottom to the top in order to trap any small particles and clarify the wort. Then it is diverted over to the boil kettle. While that is happening, the brewer will spray fresh hot water on top of the mash in order to wash any residual sugars into the boil kettle. The mash tun is shown below:
The third process is the boil kettle, which is a kettle to boil the wort in. It's fired by a forced-air gas burner. Hops are added to the sweet barley wort during the boil to add bitterness, a green flavour, and aroma. At the end of the boil, bitter wort is re-circulated into the kettle such that it spins clock-wise in the kettle. This makes the particulate matter form a cone in the centre of the kettle so that the brewer does not pull the goo off into the .
The fourth process is the Wort Chiller/Diverter Panel, which has two pumps and all of the plumbing in the brew house connects to this panel as well. Using a swing link, which is just a U-shaped piece pipe, the brewer can connect different pieces of plumbing together quickly and easily thereby routing the wort or beer anywhere he/she would like it to go in the brewery. The brewer use’s this pipe to connect the mash tun to the boil kettle, this will do the re-circulations that are necessary and finally to push the bitter wort through the wort chillers. The wort chillers are made of stainless steel plates. On one side of the plate will run the boiling bitter wort and on the other side will run a coolant. In the picture below, the chiller to the left chills with water and the chiller to the right use glycol. This is very efficient. The brewer can cool 550 gallons of bitter wort from boiling to 20 degrees centigrade in 40 minutes:
The fifth process in the brewing process at Carlsberg is the Fermentation Vessels, which Are where the bulk of the sugars in the wort are metabolised by yeast. The yeast eats the sugars, reproduces, and then become dormant and falls to the bottom of the fermenter. Yeast excrement is CO2 and ethanol or alcohol. The conical bottom allows us to collect yeast for future use. The bright tank is considered secondary fermentation. In this bright tank, the flavours bond, the beer is conditioned, and the yeast continues to fall out, leaving a bright beer. When the beer is bright the brewer will move it to the serving tanks. The picture below shows the Fermentation vessels:
The last process is the Storage tanks, hold the beer while it is being served and the flexible site tube allows us to know how much beer is produced. The beers have fairly low carbonation, although we have been adding more to the Weisse and Blonde due to popular demand. The storage tanks are on an iron I-beam that is supported 3 1/2 feet off the floor. The picture below shows the storage tanks:
The tanks used by Carlsberg are much bigger than these tanks, but this is the brewing process used by brewers to produce their beer.
