Have I learned anything about beer before? I don't think so. **)
WANG Deliang, PhD., came to be our lecturer today. He works in CNRIFFI, deals with these beer stuffs. He is an expert of it I might say. I do understand what he was telling us all about. I can even still remember some details.
Before we produce beer, we need to "modify" these things
1. Starch --> should be degraded into simple sugar. Why? because yeast can only use simple sugars.
2. Protein --> should be hydrolyze to amino acid or peptide
3. Glucan --> because it affects density and haziness
Raw materials:
1. Hop
2. Yeast
3. Malt barley. Shouldn't be barley due its high protein contents, which leads to hazy beer
4. Water :)
Procedures:
1. Mashing, produce suitable food for yeast (eliminate things above), use protease, amylase, glucanase in different pH and temeprature
2. Wort separation
3. Boiling, to kill bacteria, inactivate enzymes, concentrating, haze stability, convert a-acid to iso-a-acid
4. Cooling and pitching the yeast, special technique
5. Fermentation, usually 9-15C, 1.5-3 days in China (mild flavor), but 20C, 7-8 days in Belgium (strong flavor)
6. Filtration, remove yeast
7. Packaging
8. Pasteurization, to ensure safety and killing m.o.
Why German's beer is so popular all over the world?
Because hundreds years ago they made a German purity law that beer can only be made from barley malt, hops, water and yeast alone. It's pure.
But in other country where barley can't be cultivated, other starch is use.
Not bad, huh? One more thing, the most important research done these days are how to prolong the flavor stability. These days, beer's flavor can only be kept stable for about 3-5 months, though the other parameters can be kept stable for a year. Anybody interested in this project?
That's about the class. Today I also met a participants from Timor Leste, a small country beside Indonesia. It was my first time to meet people from Timor Leste, fun! **) And I just knew that they speak 4 different languages in their country, Bahasa Indonesia, English, Portuguese, and Timor language. 
Our beer specialist teacher, Mr. Wang
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