Term paper on quality control of beer

A TERM PAPER

ON

MICROBIOLOGICAL QUALITY CONTROL OF BEER IN
BREWING INDUSTRY

COMPILED BY

IMEVBORE GRACE OLUWATOSIN
ACU/570

SUBMITTED TO
MISS F. T. OJO
OF THE DEPARTMENT OF BIOLOGICAL SCIENCES, AJAYI
CROWTHER UNIVERSITY, OYO, OYO STATE.

COURSE CODE: MCB 4204
COURSE TITLE: MICROBIOLOGICAL QUALITY ASSURANCE

MAY, 2010
1

CHAPTER ONE
INTRODUCTION
1.0 History of Brewing
The art of brewing is as old as civilization. Between 10,000 and 15,000 years ago, some humans discontinued their nomadic hunting and gathering and settled down to farm. Grain was the first domesticated crop that started that farming process. Through hieroglyphics, cuneiform characters and written accounts, historians have traced the roots of brewing back to ancient African, Egyptian and Sumerian tribes. The oldest proven records of brewing are about 6,000 years old and refer to the Sumerians. Sumeria lay between the Tigris and
Euphrates rivers including Southern Mesopotamia and the ancient cities of Babylon and Ur.
It is said that the Sumerians discovered the fermentation process by chance. A seal around
4,000 years old is a Sumerian "Hymn to Ninkasi", the goddess of brewing. This "hymn" is also a recipe for making beer. No one knows today exactly how this occurred, but it could be that a piece of bread or grain became wet and a short time later, it began to ferment and an inebriating pulp resulted. These early accounts, with pictograms of what is recognizably barley, show bread being baked then crumbled into water to make a mash, which is then made into a drink that is recorded as having made people feel "exhilarated, wonderful and blissful!" It could be that baked bread was a convenient method of storing and transporting a resource for making beer. The Sumerians were able to repeat this process and are assumed to be the first civilized culture to brew beer. They had discovered a "divine drink" which certainly was a gift from the gods.
1.1 Ingredients used in brewing of beer
The process of making

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