Beer Lovers Rejoice: A Deep Dive into 'Comment Est Fabriquée La Bière Pression

The brewing process of beer includes brewhouse process, fermentation process, wine storage process and canning process. Beer is made from malt, hops and water. Under the action of the yeast, the final product and carbon dioxide are generated to form wine liquid. Beer is a fermented wine with low alcohol content, fresh and refreshing, with malt aroma and a little bitter taste. Next, the engineers of micet craft will take you to understand how the draft beer is made.

Malting

Malt manufacturing has the following six processes.

Barley storage

harvested barley has a dormancy period and low germination power, so it needs to be stored and then ripened.

Barley selection

Use wind power and sieving machine to remove impurities, and sieve the barley into first, second and third grades according to the size of the grains.

Barley immersion

soak in water for 2-3 days in the barley immersion tank, and wash at the same time to remove the floating wheat, so that the water content of the barley (wheat soaking degree) reaches 42-48%.

Barley immersionaGermination

The soaked barley is germinated under temperature-controlled and ventilated conditions to form various seeds and dissolve the contents of the barley. The best temperature for germination is 13-18°C, the germination period is 4-6 days, and the elongation of root buds is 1-1.5 times the grain length. The grown wet malt is called green malt.

Roasting

The purpose is to reduce moisture, stop the growth and decomposition of green malt for long-term storage. Make malt form substances that impart color, aroma and taste to beer; root buds are easy to remove, and the moisture content of malt after drying is 3-5%.

Storage

The roasted malt is stored in concrete or metal silos after removing the roots, selecting and cooling.

beer brewing

Beer brewing has the following 5 processes, 3 processes of brewhouse, fermentation, and wine storage and post-ripening.

Raw material crushing

the malt and rice are crushed by a grinder to a crushing degree suitable for brewhouse operation.

brewhouse

Mix the crushed malt and starchy auxiliary materials in the gelatinization pot and the mashing pot with warm water, and adjust the temperature. The mash tun is first maintained at a temperature suitable for protein decomposition (45-52°C) (protein rest). After the liquefied mash in the gelatinization pot is blended into the mash pot, it is maintained at a temperature (62-70°C) suitable for brewhouse (β-starch and α-starch) (mash stop) to make wheat mash. There are two ways to increase the temperature of wheat mash: leaching method and boiling method. Protein, mash stop time and temperature rise method are determined according to the nature of beer, raw materials used, equipment, etc. After filtering out the wort with a lauter tank or a filter, boil it in a boiling pot, add hops, and adjust to an appropriate concentration of wort Finally, enter the whirling sedimentation tank to separate the thermal coagulation, and the clarified wort enters the cooler to cool down to 5-8°C.

Fermentation

Add yeast to the cooled wort and send it to the fermentation vat or cylindrical and conical bottom fermentation tank for fermentation, and use coils or jackets to cool and control the temperature. During the following fermentation, the temperature is controlled at 8-13°C. The fermentation process is divided into foaming period, high-foaming period, and low-foaming period. Generally, fermentation takes 5-10 days. The fermented beer is called tender beer, which has a strong bitter taste, rough taste, and low CO content, so it is not suitable for drinking.

Post-fermentation

To post-ripen the young beer, send it to a wine storage tank or continue to cool it to about 0°C in a cylindrical and conical bottom fermentation tank, and adjust the pressure in the tank to dissolve CO into the beer.

Storage period

The wine storage period needs 1 to 2 months, during which the residual yeast and condensed solids precipitate, the beer clarifies, the CO is saturated in the wine, the taste is mellow, and it is suitable for drinking.

Filtration

To make the beer clear and transparent to become a commodity, the beer is clarified and filtered at -1°C. It requires high filtration capacity, good quality, less loss of wine and CO, and does not affect the flavor of wine. Filtration methods include diatomite filtration, cardboard filtration, microporous membrane filtration, etc.

beer filling

Filling is a process of beer production, which has a direct impact on maintaining the quality of beer and giving beer a commercial appearance. The filled beer should follow hygienic standards, cut CO loss and reduce the air content in the sealed container.

Barrel

the material of the barrel is aluminum or stainless steel, the capacity is 15L, 20L, 25L, 30L, 50L. Among them, 30l is the common specification. Barrel beer is generally unpasteurized draft beer. Fresh beer has good taste and low cost, but its shelf life is not long, so it is suitable for local sales.

Bottled

To maintain the quality of beer and reduce the impact of ultraviolet rays, brown or dark green glass bottles are generally used. Empty bottles are soaked in a bottle dipping tank (2-5% lye, 40-70°C), then washed by a bottle washing machine, then filled with beer by a filling machine, and capped by a capping machine. After being pasted by machine, it can be packed and shipped out after passing the inspection.

Get a turnkey brewery

To brew great beer, you need to understand how beer is brewed. I hope it can be helpful for winemakers who are getting started. If you want to own a brewery of your own, you can contact micet craft. We can provide you with professional beer equipment brewing solutions and professional technical support. Helping you brew the delicious beer you want. Welcome to contact micet!

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