1: crushing.

Although crushing is a simple mechanical process, the degree of crushing is very important to the biochemical changes of saccharification, the components of wort, the filtration speed of wort, raw materials and utilization rate.

2. Gelatinization and saccharification.

Gelatinization is to crush rice, add it to a flower pot and add warm water. At a certain temperature (45℃), starch swells and splits in water to form a uniform paste solution, which is made into a completely liquefied liquid, which is saccharified with malt in a saccharifying pot.

3: wort filtration.

After saccharification, the saccharified liquid mercury is sent to a filter, and the wort is separated from the malt sugar to obtain clear wort.

4: Boil at high temperature and add hops.

The wort is conveyed to a wort boiling pot, hops are added and boiled for 1 hour, so that the components of wort are stable and the aroma, bitterness and various effective components of hops are dissolved in the wort.

5: Clarification and cooling.

The wort is cooled in a cooler, and when it is cooled to about 10℃, all kinds of beer yeast are fermented.

6: Add yeast and ferment.

After the wort is cooled, beer yeast and sterile air are added, and the wort is transported to a fermentor to start fermentation. Fermentation mainly uses beer yeast to convert maltose in wort into carbon dioxide, and produces various flavor substances. After a certain fermentation period, it becomes a mature fermentation broth, also known as "tender beer".

7: Diatom filtration.

After the fermentation is mature, after centrifugation and multiple filtration, yeast and macromolecular protein in the fermentation broth are removed to become crystal clear alcohol, which can be canned after being sterilized and made into mature beer.

8: Packaging finished products.

In order to maintain the quality of beer and reduce the influence of ultraviolet rays, brown or dark green glass bottles are generally used. Empty bottles are soaked in a bottle soaking tank (alkali solution 2 ~ 5%, 40 ~ 70℃), then washed by a bottle washer, then filled with beer by a filling machine, and capped by a capping machine.

Brewing beer is a famous technology that has been passed down for thousands of years. Related brewing knowledge can be found in many places, whether in books or on the Internet. These are some basic general processes, each craft beer has its own unique fermentation and brewing technology, but for most people, the knowledge of brewing is not the most troublesome place, but it takes a lot of effort to obtain materials and props, hoping to help you.