1, saccharification: mix the crushed malt and starch auxiliary materials with warm water in the gelatinization pot and saccharification pot respectively, and adjust the temperature. The saccharifying pot is maintained at the temperature suitable for protein decomposition (45 ~ 52℃) (protein stop). After the fully liquefied mash in the gelatinization pot is put into the saccharification pot, it is maintained at a temperature (62 ~ 70℃) suitable for saccharification (β-starch and α-starch) (saccharification stops) to make malt mash. There are two methods to increase the temperature of mash: leaching method and boiling method. Protein, saccharification pause time and temperature rising method: according to the nature of beer, raw materials and equipment used, it is decided to filter wort with a filter tank or filter, then boil it in a boiling pot, add hops, adjust the wort concentration to a proper level, then enter a rotary sedimentation tank to separate out the thermal coagulum, and the clarified wort enters a cooler to cool it to 5-8℃.

2. Fermentation: adding yeast into the cooled wort, sending it to a fermentation tank or a cylindrical conical bottom fermentor for fermentation, cooling with a snake tube or a jacket and controlling the temperature. During the following fermentation, the highest temperature is controlled at 8 ~13℃, and the fermentation process is divided into foaming period, high foaming period and low foaming period, and the fermentation usually lasts for 5 ~10 days. The fermented beer is called tender beer, which is bitter, rough and low in CO2 content, so it is not suitable for drinking.

3. Post-fermentation: In order to make the tender beer post-mature, send it into a wine storage tank or continue to cool it to about 0℃ in a cylindrical conical bottom fermentor, and adjust the pressure in the tank to dissolve CO2 into the beer. The storage period of wine is1~ 2 months. During this period, the remaining yeast, cold coagulum, etc. are gradually precipitated, the beer is gradually clarified, CO2 is saturated in the wine, and the taste is mellow, so it is suitable for drinking.

4. Filtering: In order to make the beer clear and transparent and become a commodity, the beer is clarified and filtered at-1℃. The requirements for filtration are: large filtration capacity, good quality, less loss of wine and CO2, and no influence on the flavor of wine. The filtration methods include diatomite filtration, cardboard filtration and microporous membrane filtration.