The process of brewing root beer begins by crushing malted barley in a drum mill, filling it with hot water and mixing it, and rotating it into a wort vat (a large copper or wooden or stainless steel vessel placed in the brewery).

In the brew tank, the wort is then boiled and hops are added, usually for an hour and a half to three hours. The hops are then filtered out, the precipitated proteins are separated by centrifugation, and the beer is cooled to fermentation temperature.

The wort is transported to the primary fermenter, where a quantity of fresh yeast is added. In most cases, the fermentation process lasts five to ten days, and then the "clear" beer is pumped into the after-fermentation tanks, where it is further purified and aged for one to two weeks.

Lagers usually go through a much longer fermentation period; two weeks of primary fermentation, two weeks of secondary fermentation and one to six months of after-aging. The cooked beer is filtered and canned before it leaves the brewery and carbon dioxide is added to it, ending up as the root beer we see.

Expanded Information:

Reasons for the high price of root beer

1, because it is fresh beer, maintaining the good taste and nutrition of the beer;

2, the production process, the aseptic conditions are strict, the investment in equipment is large, before filling through the membrane filter or hole filter, to remove all microorganisms, the keg and the production environment should also be strictly aseptic; the process is strict, and there are many procedures.

3, the sales method is unique, to be cooled and supplemented by fresh beer sales machine carbon dioxide, and the use of carbon dioxide pressure delivery of beer, to avoid the beer contact with the air and oxidizing flavor;

4, because the shelf life of barrel fresh beer is not long, the dealer bears a certain risk, if not sold in time, it will result in a great deal of economic loss.