Page 27 - Biotechnology newsletter 2023-24

Field trip to Maka Di Brewery, Bicholim-Goa

On 10th April 2023, the students of T.Y.B.Sc. Biotechnology along with 2
faculty members Ms. Swaroopa Naik and Ms. Jocelyn Fernandes visited Maka
Di Brewery situated in Nanoda, Bicholim, North Goa. The objective of the
field trip was to study, observe, understand the various aspects and the
functioning of a bioprocess plant. Maka Di is Goa's own bespoke craft beer
brand produced by Latambarcem Brewers Pvt. Ltd and has recently launched
international quality craft beers both for the domestic and international
markets.

On our arrival, we were welcomed by Ms. Prajkta and were served with a
welcome-cold brewed sparkling iced tea of different flavors. Mr. Santosh, gave
us an overview of the tour. He also explained to us the general working plant,
fermentation and production of beer. Maki Di manufactures varieties of beer
such as Belgian Blanche, Bavarian Keller, Belgian Tripel, Honey Ale etc. The
visit commenced to various areas of the brewery plant i.e. right from the raw
material section to packaging of the products. Mr. Santosh highlighted the
importance of water in crafting the beers as per the tastes of clients from
India, Europe , America etc. Craft water, used for brewing process has an ideal
composition of minerals and certain chemicals and indeed will be helpful for a
better fermentation process by yeasts. Next, he explained the importance in
choosing the right material for beer production, showed us the malt houses
and the quality tests done to check the sugar content in them. We also
witnessed huge stainless steel tanks called the fermenters/ bioreactors used
for different purposes in beer production. The process of beer production
involves mashing, lautering, boiling, addition of Hops, Separation of hops,
cooling, fermentation, pasteurization and packaging.

The malt is sent to the first unit called ‘The Masher’, where hot water
and malt are mashed and mixed together. Amylases in the malt are broken
down to simpler sugars that could be utilized by yeast for fermentation. The
next step involved the addition of Hops which contributes to the bitter flavor
of the beer. After the addition the mixture is sent to the whirlpool unit where
separation of solids is done. The liquid component is sent to the next tank
where fermentation takes place in conico-cylindrical tanks of 5000L. The
choice of yeast strains for better production of alcohol is taken into
considerations and performed in seed fermenters to build a suitable biomass
for fermentation.

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