In India, variants of beer have been brewed for centuries. The only difference is that earlier beer was made in cottages, but now it is done in a sophisticated way using advanced types of machinery in industries. Generally, beer is made by fermenting yeast present in malted cereals. The composition of the beer ingredients differs as in some Indian states rice and barley were used flavored with fruits and spices.
However, modern Indian beer is mainly made of barley and wheat extractions. It can be rightly said that the British influenced the making of modern beer is famous in India and from them, beer manufacturers have learned to brew modern beer.
Now, in India there are many kinds of beer sold commonly. One of the popular beers is Rupee. It is quickly achieving the appreciation of global customers and thus sold highly in many states of the USA. To know more in detail about the beer, visit their official website. You can even buy their beer variants and surely won’t be disappointed with your purchase.
A brief note on making Indian beer:
- The ingredients: The main raw materials are barley, rice and corn. Water and the brewer’s yeast are the common materials that are mandatory to be added in brewing beer. All the ingredients present in the beer add to its flavor, alcohol content, the aroma and even effects the proportion of carbonation present in the beer.
- Initial preparation: The grains are cleaned and stored with utmost care to provide top-quality beer. The brewers use pure water to improve the lifespan of the beer-making equipment as well as to enhance the taste of the beer. It is because the water having lime and iron can make the taste of the beer unpleasant.
- Yeast: The yeast works as the agent to ferment the natural ingredients present in the making of the beer. The yeast has the ability to reduce sugar to form alcohol. Some authentic beer makers never let others know their secret composition of yeast.
- Malting: It is a simple process in which the fully ripened barley is soaked in water till they are saturated. Then in two or three days, the grains are stored in shallow tanks to germinate which eventually releases enzymes like malt diastase. Malt plays a major role in the fermentation of barley. In a week’s time, the grains are filtered to roast so as to stop their germination. The roasting has to be done perfectly to maintain the color and taste of the beer.
- Preparation of the malt: The roasted barley or the malt is crushed by the rollers and then transferred to the mash tank. At this time other ingredients like rice or corn are mixed with the mash, which is prepared in similar way. Slowly the mash tank temperature is raised to the required level. The heat promotes the enzymes to break and become sugar. The active yeast will reduce the sugar to form alcohol. The other undissolved mash remains at the bottom of the tank.
The alcohol is filtered and boiled before filling in fermentation tanks. Eventually, new beer liquid is formed that is filtered and transferred to casks where it remains for at least twenty-four weeks. Pasteurizing is done to reduce the presence of yeast before packaging the again filtered beer. Thus, the making of beer is quite a long process that promotes the unique flavor and color of the Indian beer.
