1. Malt manufacturing:
1, freshly harvested barley has a dormant period, so it should be stored and ripened;
2. Wheat selection: remove impurities by wind and screen;
3. Wheat soaking: soaking in water for 2 to 3 days in a wheat soaking tank, and washing at the same time to remove floating wheat;
4. Germination: the soaked barley germinates under the condition of temperature control and ventilation;
5. Baking: The purpose is to reduce moisture for long-term storage;
6. Storage: After baking, the malt is removed, selected, cooled and stored in concrete.
Second, beer brewing:
1, raw material crushing: respectively crushing malt and rice to a crushing degree suitable for saccharification operation;
2. Saccharification: the crushed malt and starch auxiliary materials are mixed with warm water in the gelatinization pot and saccharification pot respectively, and the temperature is adjusted;
3. Fermentation: adding yeast into the cooled wort, sending it to a fermentation tank or the bottom of a cylindrical cone, and fermenting in a fermentation tank;
4. Wine storage: During this period, the remaining yeasts and cold coagulants gradually precipitate.
3. Canning: Use brown or dark green glass bottles. The glass bottles are washed by a bottle washer, filled with beer by a filling machine, and capped by a capping machine.