BEER STORY
BEER STORY
RAW MATERIALS AND MANUFACTURING PROCESSES
Raw materials
- Malt
- A farinaceous ingredient from the dried sprout of two-rowed barley after dissolving
- To decompose farinaceous ingredients into sacharides due to various enzymes
- A nutrient of yeast due to proteins and amino acids
- Husk of malt is used as a filter layer for wort
- Hop
- To provide the bitter taste of beer
- To provide the unique taste and odor of hop
- To provide safety for microorganisms
- Yeast
- To decompose sacharides into alcohols and CO2
C6H12O6(sacharides) → adding yeast → 2C2H5OH(alcohols)+2CO2(carbon dioxide)+energy
- To produce fermented matter affecting taste and odor
- Water
- Beer is comprised of more than 90% water.
- Should meet the requirements for drinking water
- Colorless, tasteless and odorless
- Contains minerals required for fermentation and yeast growing
- Additives
- Corn, rice, sorghum, wheat, caramel, sugar, etc.
- Ingredients containing rich-starch
- To provide various tastes such like softy to beers
- Brewing processes
Brewing processes
Mashing
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- 1.Milling malt
- Mill malt using Malt meal.
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- 2. Saccharization
- Put the milled malt into Mash and Wort Pan filling with warm water to saccharize.
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- 3. Filtering wort
- After saccharization, remove mashing residues and filter with Lauter Tube to obtain clear wort.
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- 4. Boiling wort
- Put wort into Mash and Wortpan. Add hop and boil.
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- 5. Treating wort.
- Move the wort into Whirl Pool to remove hop residues to obtain clear wort and cool.
Pre-, after-fermentation and filtering
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- 6. Adding yeast
- Add yeast and sterile air into the cooled wort and move into tank for fermentation.
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- 7. Pre-fermentation
- Perform pre-fermentation under controlled temperature.
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- 8. After-fermentation
- Remove yeast through the bottom of the tank and ferment for a certain period.
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- 9. Filtering
- In the case of some beer, use diatomite to filter.
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- 10. Kegging
- Fill beer into Keg.
