What is the brewing process of beer

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.

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, wheat soaking, germination, roasting, and storage local washing.

3. There are 5 processes of 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 mashing pot respectively to adjust the temperature. 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.

Beer was first produced at the end of the 19th century, the early technology was backward, and only later became more and more mature, the production process is more and more perfect, and to meet the quality requirements, in short, the beer production process can be divided into four parts, namely: malting, saccharification, fermentation and canning, the raw materials need malt, hops, water and yeast, of which water accounts for 90% of the composition of beer. With the progress of science and technology, the beer process is also progressing from industrialization to automation and finally to intelligence.

1. Malting

The malt used to make beer is made from barley, which is first germinated in water and air, then dried to inhibit its growth, and then its roots are removed to make malt.

2. Saccharification

First of all, rice, starch, corn and some malt and other auxiliary materials are poured into the pot to boil, so that the water evaporates and becomes viscous, and then the remaining malt is poured in an appropriate amount of warm water, at this time, all the starch in it will be turned into maltose, and then filtered, leaving a transparent wort, that is, syrup, and finally the hops are poured into the wort and boiled, you can smell the unique aroma of beer, as well as a slightly bitter taste.

3. Fermentation

Once the wort has cooled, yeast is added and it is slowly fermented, during which the wort is gradually broken down into carbon dioxide and alcohol for about a week"Tender beer"It is formed, this has to be fermented for dozens of days to make it slowly mature, and after the most laughing state, it will be filtered to get the draft beer that we often see and often taste, this beer is amber and mellow.

4. Canning

We see beer in cans or bottles outside, that is, draft beer is canned and then put into beer crates and sold in the market after passing the liquid test and visual inspection.

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.

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

2. Fermentation: After cooling, yeast is added to the wort and sent to the fermentation tank or cylindrical conical bottom fermentation tank for fermentation, cooled with a snake tube or jacket and the temperature is controlled. 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.

3. Post-fermentation: In order to make the tender beer mature, send it to the storage tank or continue to cool it in the cylindrical conical bottom fermentation tank to about 0, adjust the pressure in the tank, and make the CO2 dissolve 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.

4. Filtration: In order to make the beer clear and transparent and become a commodity, the beer is clarified and filtered under -1. The requirements for filtration are:

The filtration capacity is large, the loss of wine and CO2 is less, and the flavor of the wine is not affected. Filtration methods include diatomaceous earth filtration, cardboard filtration, microporous membrane filtration, etc.