Qingdao Beer has always put its social responsibility on the first place. Tsingtao Beer's concept of the environment is "Good intentions have good rewards". Being kind to nature and protecting the environment is beneficial and will be rewarded. Of course, while we are contributing to society, treating nature well and creating happiness in life, we are also gaining good social influence, and have won awards for social responsibility over the years, and have been recognized as the "Most Respected Enterprise" for seven consecutive times. With limited resources and unlimited recycling, Tsingtao Brewery maximizes and recycles its resources. Inside the Tsingtao Brewery, the process of turning waste into treasure can be seen everywhere, such as discarded cinder and diatomaceous earth can be made into bricks, discarded wine dregs can be fed to pigs, broken glass can be made into new beer bottles, and yeast can be made into yeast tablets, enzyme masks, and so on.
Qingdao beer's production process plus monitoring process has more than 1800. Through the cleaner production flow chart, we can understand that every step of the production process is closely related to environmental protection, and Tsingtao Beer cherishes nature as much as it cherishes product quality. This is also a flow chart of the brewing process. It takes about 3 months from the time the barley is sent to the malting plant to the time the final product is shipped out, and the wort is made after saccharification, pasteurization, filtration, and boiling, and then the wort is cooled down to start fermentation, and then filtered after the fermentation is completed, and then finally packaged.
In Tsingtao Brewery's fermentation workshop 100 years ago, you can take a deep breath and smell the aroma of wine from a hundred years ago. 1903 German copper pipe cooler, the 80 degree high temperature wort produced in the saccharification workshop was cooled down to 10 degrees by this equipment to enter the fermentation pool for fermentation; the early recovery of the yeast and the washing of the yeast equipment, early yeast The early yeast recovery and yeast washing equipment, the early yeast expander, was invented by the Danish scientist Mr. Hansen, and use its name named: Hansen tank.
The fermentation of Qingdao beer is very special, using the two-tank fermentation method. In front of us is the open fermentation tank used in 1903 as the first phase of fermentation. We put the wort and yeast together here, and it takes about seven days to form the young beer, which is low in alcohol content and somewhat sweet in taste. The pipes on the fermenter are freezer pipes for cooling down the temperature. Beer fermentation is a low-temperature fermentation, and the temperature is controlled at 2-7 degrees Celsius all year round, so the workers need to wear heavy cotton clothes to operate the fermenter. The seven-day fermentation process naturally produces white foam, which we call bubble cap.