Beer brewing process

Beer is a very common drink in people's daily life, and it is also very popular. Proper drinking has some benefits to the human body. Many people drink beer when eating or barbecue. Especially in the summer, barbecue with a glass of cold beer is really a great thing in life. Many people are curious about the brewing process of beer. Let me introduce the brewing process of beer.

Beer production can be roughly divided into three main processes: malt making, beer brewing, and beer bottling.

Malting

There are the following 6 steps. Barley storage: Freshly harvested barley has a dormant period and low germination ability, so it needs to be stored and ripened. Barley selection: Use wind power and sifting machines to remove debris. The suitable temperature for germination is 13-18°C. The germination period is 4-6 days. The elongation of the root bud is 1-1.5 times the length of the grain. The grown wet malt is called green malt.

Roasting: The purpose is to reduce moisture and terminate the growth and decomposition of green malt to facilitate long-term storage; to make the malt form substances that give beer color, aroma and taste; to facilitate the removal of root buds. The moisture content of the malt after roasting is 3-5%. Storage: After the roasted malt is removed from the roots, selected and cooled, it is stored in concrete or metal silos.

There are the following 5 steps. It mainly consists of three processes: saccharification, fermentation, and wine storage and maturation.

Raw material grinding: Grind the malt and rice separately by grinders to a degree of grinding suitable for saccharification operation. Saccharification: Mix the crushed malt and starchy auxiliary materials with warm water in the gelatinization pot and saccharification pot respectively, and adjust the temperature. The saccharification pot is first maintained at a temperature suitable for protein decomposition (45-52°C) (protein rest). After the completely liquefied mash in the gelatinization pot is added to the saccharification pot, it is maintained at a temperature (62-70°C) suitable for saccharification (β-starch and α-starch) (saccharification rest) to make malt mash. There are two methods to increase the temperature of mash: leaching method and boiling method.