The beer production process flow: saccharification-fermentation-wine storage-filtration-packaging.

1. Make solid raw materials such as barley malt and rice into wort for yeast fermentation, and add hops.

2. Fermentation is to allow yeast to use the sugars in the wort for anaerobic fermentation to produce alcohol, carbon dioxide, and various flavor substances, turning the wort into beer.

3. After fermentation, the beer usually needs to be stored at low temperature for a period of time before proceeding to the next step. ?

4. Filtration is to filter out the solid substances (mainly yeast) in the beer after fermentation is completed to make the beer clear.

5. Packaging is to package the filtered beer into finished products and sterilize it.

Beer:

Beer is one of mankind’s oldest alcoholic beverages and the third most consumed beverage in the world after water and tea. It can replenish nutrients in the body, maintain the balance of electrolytes in the body, and has a certain effect on preventing high blood pressure and gastritis.

However, long-term drinking of large amounts of beer can easily lead to beer belly, increase blood lipids and blood pressure, prone to cardiovascular and cerebrovascular diseases, and increase the burden on the kidneys by damaging liver function. Such as the representative brand, Snow Beer.

Filling introduction:

Filling is the last process of beer production, which has a direct impact on maintaining the quality of beer and giving the beer a product appearance. Filled beer should comply with hygienic standards to minimize CO2 loss and reduce the air content enclosed in the container.

Barrel: The barrel is made of aluminum or stainless steel, with a capacity of 15, 20, 25, 30, and 50L. Among them, 30L is the common specification. Cask beer is generally unpasteurized fresh beer. Fresh beer has good taste and low cost, but its shelf life is not long, so it is suitable for local sales.

Canned beer: Canned beer began in the United States in 1935. During World War II, it developed rapidly due to military needs. Canned beer is light and easy to transport, open and drink. Therefore, it is very popular among consumers and develops rapidly.

PET (polyethylene terephthalate) plastic bottles: Since they have been put on the market since 1980, the number has increased year by year. Its advantages are high transparency, light weight, resealability after unsealing, and reasonable price. The main disadvantage is poor air retention, and CO2 gradually decreases during storage.

Adding a coating can improve air retention, but the storage time should not be too long. PET bottles cannot be pre-evacuated or pasteurized and require special filling procedures to avoid ingesting air and contaminating bacteria.

Bottled: In order to maintain the quality of beer and reduce the impact of ultraviolet rays, brown or dark green glass bottles are generally used. The empty bottles are soaked in a bottle immersion tank (lye 2~5%, 40~70℃), then washed by a bottle washing machine, and then filled with beer through the filling machine, and the bottle cap is pressed by the capping machine. After being pasteurized by the sterilizer, it can be packed and shipped out of the factory after passing the inspection.