The process of beer brewing, the process of beer brewing

There are 5 processes in the following 5 processes. There are mainly three processes: saccharification, fermentation, and fermentation.

Raw crushing: the malt.

The rice is individually crushed by a pulverizer to a degree suitable for saccharification operations.

Saccharification: The crushed malt and starchy excipients are mixed with warm water in the gelatinization pot and the mashing pot respectively, and the temperature is adjusted. The mashhouse is first maintained at a temperature suitable for protein decomposition (45 52) (protein rest).

After mixing the fully liquefied mash from the gelatinization pot into the mash pot, it is maintained at a temperature (62 70) suitable for the action of mash (-starch and -starch) (mash stop) to make the mash.

There are two ways to increase the temperature of wheat mash: leaching method and boiling method. Protein, saccharification rest time and temperature rise method, according to the nature of the beer, the raw materials used, equipment, etc., decide to use a lauter or filter to filter out the wort, boil in a boiling kettle, add hops, adjust to the appropriate wort concentration, enter the whirlpool sedimentation tank to separate the hot solids, and the clarified wort enters the cooler to cool to 5 8.

Fermentation: The cooled wort is sent to a fermentation tank or cylindrical-conical bottom fermentation tank with yeast and cooled with a snake tube or jacket and controlled temperature. When the following fermentation is carried out, the maximum temperature is controlled at 8 13, and the fermentation process is divided into foaming period, high foaming period, and low foaming period, and the general fermentation is 5 10 days.

The fermented beer is called tender beer, which is bitter, has a rough taste, and has a low CO2 content, making it unsuitable for drinking.

Post-fermentation: In order to make the tender beer mature, it is sent to the storage tank or continued to cool to about 0 in the cylindrical conical bottom fermentation tank, and the pressure in the tank is adjusted to dissolve the CO2 into the beer. The storage period takes 1 to 2 months, during which the residual yeast and condensation solids gradually precipitate, the beer is gradually clarified, and the CO2 is saturated in the wine, and the taste is mellow and suitable for drinking.

Filtration: In order for the beer to be clear and transparent as a commodity, the beer is clarified and filtered at -1. The requirements for filtration are: large filtration capacity, high filtration capacity, less loss of wine and CO2, and no impact on the flavor of the wine. The filtration method is diatomaceous earth.

filtration, cardboard filtration, microporous membrane filtration, etc.

The raw materials of craft beer are simple, malt, yeast, hops, no rice, corn starch and other auxiliary materials, whole malt fermentation for more than 26 days, no diuretics are added, and the freshness of beer is maintained to the greatest extent; The wheat aroma is intense, and the foam is delicate and long-lasting. Gispol craft beer in Yantai, Shandong Province is a representative of this type of craft beer.

Beer brewing process:

1. Beer production can be roughly divided into three main processes: malt manufacturing, beer brewing, and beer filling.

2. There are the following 6 processes in malt manufacturing. They are barley storage, barley selection, soaking, germination, roasting, and storage.

3. There are five processes in beer brewing. There are mainly three processes: saccharification, fermentation, and wine storage fermentation. Mash:

The crushed malt and starchy excipients are mixed with warm water in a gelatinization pot and a mash pot respectively, and the temperature is adjusted. Fermentation: The cooled wort is sent to the fermentation tank or cylindrical-conical bottom fermentation tank with yeast for fermentation.

4. Beer filling, filling is the last process of beer production, which has a direct impact on maintaining the quality of beer and giving beer its commercial appearance.

Alcohol in beer:

The alcohol content of beer is mostly between 4% and the alcohol content of beer actually refers to the wort concentration, i.e. 12% beer is made from wort with a sugar content of 12%. Beer is made from malt, rice, hops, brewer's yeast and brewing water.

Beer production can be broadly divided into three main processes: malting, beer brewing, and beer bottling.

1. Malt manufacturing

Crush the malt with gelatinization process, mix the kernels and water with a gelatinization pot. In a gelatinizing kettle, the malt and water are heated and boiled, and the wort is sent to a filter vessel called a separation tower. Before the wort is pumped into the kettle, the malt husk must be removed from the strainer and the hops and sugar must be added.

2. Beer brewing:

Saccharification: The crushed malt and starch excipients are mixed with warm water in a gelatinizing pot and a mash pot, respectively, and the temperature is regulated. After the completely liquefied mash in the gelatinization tank is mixed into the mash tank, the mash is kept at a temperature suitable for mashing (62-70), thus producing wheat mash.

Fermentation: Most of the yeast settles at the bottom of the tank. After the yeast is removed, the resulting "tender beer" is pumped into a post-fermentation tank.

Here, the remaining yeast and insoluble proteins are further precipitated to gradually mature the style of the beer. The maturation time varies depending on the beer variety, but is generally between 7 and 21 days.

3. Beer filling:

The packaging is often in the form of bottles, cans, and barrels. In addition, the different shapes and caps of the bottles, the different labels, necks and caps, and the diversity of the outer packaging make up the dazzling range of beer products on the market.

The fermentation process of beer is a normal life activity carried out by brewer's yeast using the fermentable substances in the wort under certain conditions, and its metabolites are the required products - beer. Fermentation methods vary due to different yeast types, fermentation conditions, product requirements, and flavors. According to different yeast fermentation types, beer can be divided into up-fermented beer and lower-fermented beer.

Generally speaking, beer fermentation technology can be divided into traditional fermentation technology and modern fermentation technology. Modern fermentation mainly includes cylindrical open-air conical fermentation tank fermentation, continuous fermentation and high-concentration dilution fermentation. At present, fermentation is mainly carried out in cylindrical open-air conical fermentation tanks.

Brewer's yeast gradually floats up during fermentation, and heat is generated during fermentation. When the yeast is completely flocculated, <>

Means that the beer fermentation has ended.

The beer process can be divided into three processes: malt manufacturing, beer brewing, and beer filling.

1. Malt manufacturing:

1. The freshly harvested Dasencha Quiet Wheat has a dormant period and should be stored and ripened;

2. Wheat selection is used to remove debris with a wind-powered sieve;

3. Soaking wheat: soak it in water in the soaking tank for 2 to 3 days, and wash it at the same time to remove the floating wheat;

4. Germination: After soaking in water, barley is germinated under temperature control and ventilation conditions;

5. Baking: the purpose is to reduce the moisture for long-term storage;

6. Storage: After roasting, the malt is stored in concrete after removing the wheat roots, not being selected, and cooling.

2. Beer brewing

1. Raw material crushing: the malt rice is crushed by the pulverizer to the crushing degree suitable for saccharification operation;

2. Saccharification: Mix the crushed malt and starch excipients with warm water in the gelatinization pot and saccharification pot respectively to adjust the temperature;

3. Fermentation: the cooled wort is sent to the fermentation tank or cylindrical conical bottom by adding yeast, and fermentation is carried out in the fermentation tank;

4. Wine storage: During this period, the remaining yeast condensate gradually precipitates.

3. Canned: use brown or dark green glass bottles. The glass bottles are washed by the bottle washer, the beer is filled through the filling machine, and the cap is pressed by the capping machine.

The process of making beer:Saccharification, fermentation, storage, filtration, packaging.

1. Make solid raw materials such as barley malt and rice into wort that can be fermented by yeast, and add hops.

2. Fermentation is to let the yeast use the sugars in the wort for anaerobic fermentation, producing alcohol and carbon dioxide, as well as various flavor substances, and turning the wort into beer.

3. After the fermentation is completed, the beer usually needs to be stored at a low temperature for a period of time before proceeding to the next step.

4. Filtration is to filter and remove the solid substances (mainly yeast) in the beer after fermentation is completed, so that the beer is clear.

5. Packaging is to package the filtered beer into a finished product and sterilize.

Beer: Beer, one of the oldest alcoholic beverages of mankind, is the third most consumed beverage in the world after water and tea. It can replenish nutrients in the body, maintain the balance of electrolytes in the body, and have a certain effect on the prevention of hypertension and gastritis.

However, drinking a large amount of beer for a long time can easily lead to beer belly, blood lipids, increased blood pressure, cardiovascular and cerebrovascular diseases, and increase the burden on the kidneys due to damage to liver function. Such as the representative brand, Snow Beer.

Filling Introduction:

Bottling is the final process of beer production, which has a direct impact on maintaining the quality of the beer and giving it its commercial appearance. The filled beer should meet hygienic standards to minimize CO2 loss and reduce the air content inside the sealed container.

Drums: Drums are made of aluminum or stainless steel and have a capacity of l. Among them, 30L of skateshirt is a commonly used specification. Cask beer is generally unpasteurized fresh beer. Fresh beer has a good taste and low cost, but it does not have a long shelf life, so it is suitable for local sales.

Canned: Canned beer began in the United States in 1935. In World War II, it developed rapidly due to military supplies. Canned beer is light in body and easy to transport, carry, open and drink, so it is very popular with consumers and has developed rapidly.

PET (polyethylene terephthalate) plastic bottles: Placed on the market since 1980, the number has been increasing year by year. Its advantages are highly transparent, light weight, and can be sealed again after opening, which is reasonable.

The main source shortage makes the distribution point poor gas retention, and the CO2 gradually decreases during storage.

Adding a coating can improve gas retention, but it should not be stored for too long. PET bottles cannot be pre-emptied or pasteurized, and special filling procedures are required to avoid air ingestion and contamination of the air by hail.

Bottled: In order to maintain the quality of the beer and reduce the influence of ultraviolet rays, brown or dark green glass bottles are generally used. The empty bottles are soaked in a soaking tank (lye 2 5%, 40 70 %), then washed by a bottle washer, then filled with beer through a filling machine, and pressed on the cap by a capping machine.

After pasteurization by the sterilizer, it can be packed and shipped out of the factory after passing the inspection.