The beer production process is mainly divided into four parts: malting, saccharification, fermentation, and canning.
Malt is made from big sellers. Barley is a sturdy grain that matures much faster than other grains. It is because the malt made from barley is faster than wheat, rye, and oats, it was chosen as the main raw material for brewing. Barley must be malted to convert the inherently insoluble starch into soluble sugars used in the brewing process. In addition to normal malt, crystalline malt or roasted malt can also be used as ingredients for various brewing types. Crystalline malt is steam-treated malt, which is slowly stewed and then dried. Its color is darker and has a coffee-like taste. The roasted malt is dried and roasted in a high-heat rotary drum chamber, which can make the beer contain a burnt taste and darken the color.Hops are plants belonging to the nettle or cannabis family. Alcoholic peanuts have a cone structure. It is these cones that inject bitterness and sweetness into the beer, make the beer more refreshing and delicious, and help digestion. Types of hops:
Cones: Cones are collected in early autumn, and need to be dried quickly, and then put into barrels and sold to winemakers.
Pellets: The crushed cones are crushed in a special mold, and then placed on a tray. The trays are placed in a vacuum or nitrogen-filled environment to reduce the possibility of oxidation. The shape of the pellets is suitable for adding to the container. Extract: The extract of hop cones is now widely used in all beer varieties, and different extraction methods will produce completely different tastes. The extract should be added in the final stage of the process, which is more conducive to controlling the final bitterness.
Yeast is a kind of microbe of fungi. In the beer brewing process, yeast is the magician. It ferments the sugar in malt and rice into beer, producing alcohol, carbon dioxide and other trace fermentation products. These small but varied fermentation products, together with other flavor substances directly derived from malt and hops, constitute the attractive and unique sensory characteristics of the product beer. There are two main types of brewer's yeast: "top yeast" and "bottom yeast". When viewed under a microscope, the top yeast is slightly more ovoid than the bottom yeast. The name "top yeast" comes from the fact that during the fermentation process, the yeast rises to the surface of the beer and can be skimmed on top. The "bottom yeast" always exists in the beer, and finally settles at the bottom of the fermentation tank after the fermentation is over. "Top yeast" produces pale beer, stout beer, and bitter beer. The "bottom yeast" produces lager beer and Pilsner.
Refined sugar: Refined sugar is the main additive in some beer. It makes the beer lighter in color, less impurity, and tastes more refreshing.
Water: More than 90% of the ingredients in each bottle of beer are water, which plays a very important role in the beer brewing process. In addition to the cleanness of the water required for beer brewing, the mineral salts contained in the water must also be removed to become soft water. The site selection requirements for the early brewery construction were very high, and it must be a place with clean water sources. With the development of science and technology and the maturity of water filtration and treatment technology, the location selection requirements of modern breweries have been greatly reduced. It is completely possible to filter and treat tap water to make it nearly pure water, and then reuse it. Come to brew beer.