BEER PRODUCTION: AN EXAMPLE OF INDUSTRIAL BIOTECHNOLOGY PROCESS IntroductionBeer production has been a human activity since the beginning of urbanization and civilization in the Neolithic period. Beer is a product appreciated for its physicochemical properties (i.e. quality). Consequently, the history of beer production is not only a history of scientific and technological progress, but also the history of the people themselves: their government, their economy, their rituals and their daily lives. Includes grain markets and alchemy. The leap in quality in brewing during the 18th and 19th centuries was mostly the result of the implementation of scientific principles that facilitated the development of appropriate equipment and technologies. The first step towards beer production was the adaptation of measuring devices to the specific needs of brewers and maltsters and the development of new instruments. In 1769, James Beverstock used a hydrometer to measure hop extract. However, it was John Richardson's treatise on statistical estimates of brewing materials that accelerated the search for means of measuring attenuation (i.e. the decrease in wort density and the concomitant formation of ethanol with increasing precision). After notable progress linked to the names of T. Thomson, S Hermbstädt, J. Long, C. Steinheil and J. Fuchs, it was Carl Josef Napoleon Balling of Prague who finally established a reliable method for measuring and controlling the conversion of must sugars into ethanol by fermentation in beer production in 1843 ([1][2][3][4]). Unlike most other organisms, plants are generally immobile. Therefore, they have developed several elaborate mechanisms for their propagation. Two of these are of particular interest regarding...... middle of paper ......r. Hop storage - Hops are sensitive to oxidation and chemical alteration of their components. Bitter strength may decrease under unfavorable storage temperature conditions due to oxidation of α-acids. The aroma becomes unpleasant and similar to that of cheese with incorrect storage of the hops before and after maturation. This applies in particular to raw hops and pellets. Therefore hops must be stored away from light, at a cold temperature and protected from external influences (odor, water, etc.). α-acids oxidize in the presence of oxygen and isomerize in an inert atmosphere. This explains the loss of α-acids during storage. The hard resin components are already present in the raw hops. Furthermore, in the presence of oxygen, wolfworm oxidation products (also called polar bittering substances) can be developed. As a result, refrigerated storage of raw hops and pellets is a necessity.