What the beer is made of and how the beer is brewed

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The main raw materials of beer are barley, water and hops, and the secondary ingredients are rice, starch and yeast. The key to beer production is to select malt, water, hops, and yeast for fermentation as raw materials, and to make the most of them using brewing technology.

Barley grains are grown into qualified malt through cultivation, and the malt is dried and crushed and poured to obtain wort, which is the original beer without fermentation. Malt is the point of origin of the beer's aroma and influences the color of the beer. Most of the malt of Suntory beer is imported from Europe and North America, and it has a rich aroma and a light yellowish brown color, so the brewed liquor is also pale gold.

The majority of beer is made up of water, so the quality of the brewing water is particularly important, which not only has a great impact on the quality of the beer, but also plays a decisive role in the taste of the beer. Suntory uses only natural mineral water of excellent quality, which has been certified by the Ministry of Geology and Mineral Resources, and is colorless, odorless, transparent, free of chemicals and microorganisms, and has a high degree of purity. The result is a particularly refreshing sake.

The function of hops is to produce a slight bitterness and aroma, forming a good beer foam. German and American hops in general have better value, such as Suntory, which uses all hops of German origin.

The ingredients for brewing beer: hops, sprouted barley, sugar, yeast.

Steps to brew beer:

1. Crushing: grinding malt granules.

2. Sugar: Soak the crushed barley malt in hot water to release the maltose and form maltose juice.

3. Filtration: Separation of maltose juice from grain.

4. Boiling: The maltose juice is boiled and hops are added to taste.

5. Cooling: After the wort is cooled, it is fermented with yeast.

6. Fermentation: Yeast converts sugar juice into alcohol and carbon dioxide during the fermentation process. The fermentation process takes about half a month or more to allow the beer to mature.

7. Bottling: Add a little sugar during bottling, so that the beer is fermented in the bottle and carbon dioxide is produced.

8. Storage: Make the flavor of the beer fuller. The storage time is from 1 to 6 months. Li Hui.

Beer is an alcoholic beverage made from malt and barley malt as the main raw materials, hops, liquid gelatinization and saccharification, and then liquid fermentation. Beer is low in alcohol and contains carbon dioxide, a variety of amino acids, vitamins, low molecular sugars, inorganic salts, and various enzymes. Among them, low-molecular-weight sugars and amino acids are easily digested and absorbed, and a lot of heat energy is produced in the body, so beer is often called "liquid bread".

Beer is an alcoholic beverage made from malt and barley malt as the main raw materials, hops, liquid gelatinization and saccharification, and then liquid fermentation. Beer is low in alcohol and contains carbon dioxide, a variety of amino acids, vitamins, low molecular sugars, inorganic salts, and various enzymes. Among them, low-molecular-weight sugars and amino acids are easily digested and absorbed, and a lot of heat energy is produced in the body, so beer is often called "liquid bread".

Brewed beer can be roughly divided into malting, saccharification, fermentation, and canning.

Almost all beer is made with barley, a grain rich in enzymes, starches, and spices that creates a delicious blend. Other grains are sometimes used, but barley is essential when it comes to it. Before the barley reaches the brewery, it is transformed directly into barley malt in the process of malting house.

Malt barley is rich in starch and enzymes. When yeast is added, the sugar directly turns into alcohol and effervescent carbon dioxide, and the result is beer.

Requirements for beer brewing

Beer brewing requires that the brewing water is colorless and transparent, with no suspended solids and no sediment. Otherwise, the clarity of the wort will be affected, and the beer is prone to turbidity and precipitation. When the water is heated to 20 50, it should have a refreshing feeling with the mouth, the smell and taste are neutral, no peculiar smell, no peculiar smell, if there is saltiness, bitterness, astringency, it can not be used.

The total dissolved salts in the water should be between 150 and 200 mg l, too high salt content will cause the brewed beer to taste rough and bitter. The pH of the water should be in between, and alkaline or acidic will cause saccharification difficulties and make the beer taste poor.