The Bioprocessing of BeerBiological resources play an important role in the production of agricultural raw materials as well as some of the world's most consumed products, such as beer. Beer is considered one of the oldest fermented beverages in the world (Arnold, 2005) and the brewing industries, made up of several national multinationals and small businesses, have become the primary resources for its global availability (Chrzan, 2013). consists of bioprocesses that involve the saccharification of starch most often derived from malted wheat and barley, and the fermentation (Khattak et al., 2012) of the sugar obtained using yeast. Currently, the production of this alcoholic beverage is one of the first known biological engineering tasks to use the fermentation process (Dombusch, 2007). It is now part of traditions involving pub games, sports and festivals. Before it is marketed for domestic and global consumption, it is necessary to understand how fermentation and the science of beer brewing are necessary to obtain a product produced in the most hygienic and cost-effective manner (Garcia et al ., 1994). The four main ingredients in beer production require grains, hops (used as a stability agent in beer), yeast and water (Hoalst and Patterson, 2014). Strength beer is also generally believed to contain around 4-6% alcohol by volume. Beer brewing includes seven stages: brewing, filtration, boiling, fermentation, conditioning, filtering and filling (Belgian Microbrasserie Saint-Sébastien, 2008). . First, when grain germinates and is dried in a kiln, it produces malt. This germination process produces alpha-amylase and beta-amylase enzymes. These enzymes convert starch...... middle of paper ...... ton. After this boiling process, filters are used to separate the hops so that the product is clarified. The proteins in the wort also coagulate and the pH of the wort drops because of this boiling process. Steam kettles that use steam jackets in the kettle to boil the wort are used by most breweries today. It is under high pressure that the steam is delivered by an external boiler. The wort is then put into a whirlpool after boiling. This causes the coagulated proteins and plant matter from the hops to amalgamate in the center of the hot tub tank. There should be no internal overhangs in a hot tub to ensure that the rotation of the liquid is not slowed. Small breweries often use the kettle as a hot tub. Plate heat exchangers are used to cool the wort coming out of the boiling process (Belgian Microbrewery San Sebastián)., 2008).