World Journal of
Pharmaceutical and Life Sciences

A CRITICAL REVIEW ON BREWING OF BEER

Syed Sajid Jan, Muhammad Waqas, Noaman Yaseen and Sikander Ali*

ABSTRACT

Human and yeast have very old relationship for the production of various beverages and food products through fermentation. Several discoveries have created better technologies and abilities for improved fermentation on a large scale. The importance of beer-making yeast in the brewing process is revised in this review and its role as the key character is emphasized. On considering the significances of several brewery functions, it has been documented that the central role of these processes is to support the growth of yeast for fermentation and to uphold the integrity and optimum product production. Typically, these procedures are: the supply of nutrients for the growth of yeast (supply of raw material for wort production in brewhouse); other services (providing water, optimum temperature and cooling); assurance of quality (measuring microbial integrity and hygienic practices); automation of the plant (centrifuges, vessels, stirrers, sensors, valves, pumps and pipes); filtration and final packaging (preservation of the product till its consumption); and its delivery to the market. Bearing these chains of standards in mind for the production of beer, the fermentation process has a central role, an ancient technique where yeast ferment wort to produce beer.

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