(1) Malting process Barley must transform insoluble sediment into soluble sugar for brewing process through germination process. Barley can be stored for 2-3 months after harvest, and then it can enter the malt workshop to start making malt. In order to get clean and consistent malt, before malting, barley needs to be winnowed or screened to remove impurities, iron removed by permanent magnet cylinder, stone removed by specific gravity stone remover and classified by concentrator. The main process of wheat making is: barley enters the soaking tank to wash wheat and absorb water, and then enters the germination box to germinate and become green malt. The green malt enters a drying tower/furnace for drying, and the root is removed by a root remover to make the finished malt. It takes about 10 days from barley to malt. The main production equipment of wheat making process is: screen (air separator), classifier, permanent magnet cylinder, stone remover and other impurity removal and classification equipment; Wheat-making equipment such as wheat soaking tank, germination box/wheat-turning machine, air conditioner, drying tower (furnace) and rooter; Bucket elevator, screw/scraper/belt conveyor, dust collector/fan, silo and other transportation and storage equipment. (2) Saccharification process Raw materials such as malt and rice are transported to the top of saccharification building from the feeding port or vertical bin through bucket elevator and screw conveyor, and after stone removal, iron removal, quantification and pulverization, they enter gelatinization pot and saccharification pot to be saccharified and decomposed into mash, filtered by filter tank/filter press, and then hops are added for boiling, so as to remove thermal coagulum. Before being sent to the brewing workshop, the cooled and separated malt is sent to the pulverization tower. Here, malt is crushed by light pressure to make malt for brewing. Gelatinization treatment The malt/grain to be crushed is mixed with water in a gelatinization pot. Gelatinization pot is a huge revolving metal container, equipped with hot water and steam inlets, stirring devices such as stirring rods, paddles or propellers, and a large number of temperature and control devices. In the gelatinization pot, malt and water boil after being heated. This is the natural acid that transforms insoluble starch and protein into soluble malt extract, which is called "wort". The wort is then sent to a filtration vessel called a separation tower. Before the wort is pumped into the boiling pot, the husk of the wort should be removed in the filter tank and hops and sugar should be added. Boiling: in a boiling pot, the mixture is boiled to absorb the smell of hops, and it is improved and disinfected. After boiling, the wort added with hops is pumped into a rotary sedimentation tank to remove unwanted hops residues and insoluble protein. Gelatinization pot: First, some auxiliary materials such as malt, rice, corn and starch are put into the gelatinization pot and boiled. Saccharification tank: add appropriate warm water to the remaining malt and add the auxiliary materials boiled in the gelatinization pot. At this point, the starch in the liquid will be converted into maltose. Wort filtering tank: after filtering the original pulp in the saccharification tank, transparent wort (syrup) is obtained. Boiling pot: add hops to wort and boil it, giving off the unique aroma and bitterness of beer. (3) Fermentation process fermentor maturation tank: beer yeast is added to the cooled wort for fermentation. The sugar in wort is decomposed into alcohol and carbon dioxide. After about a week, it can produce "tender beer", and then it will mature after dozens of days. Beer filter: after the mature beer is filtered, amber draft beer is obtained. Cooling and fermentation: after the clean wort is pumped out of the cyclone sedimentation tank, it is sent to a heat exchanger for cooling. Subsequently, yeast was added to the wort to start the fermentation process. In the process of fermentation, artificially cultivated yeast converts fermentable sugar in wort into alcohol and carbon dioxide to produce beer. Fermentation took place within eight hours and proceeded at an accelerated speed, accumulating a high-density foam called "wrinkle foam". The foam reached its highest stage on the 3rd or 4th day. From the fifth day, the fermentation speed slowed down, and wrinkle foam began to spread on the surface of wort, which must be skimmed off. After yeast fermented all the fermentable substances in wort, it began to form a thick sediment at the bottom of the container. Then the temperature gradually decreased, and the fermentation was completely finished after 8~ 10 days. In the whole process, it is necessary to strictly control the temperature and pressure. Of course, different beer and different production technology lead to different fermentation time. Usually, the fermentation process of stored beer takes about 6 days, and that of light beer takes about 5 days. After the fermentation, most of the yeast settled at the bottom of the tank. The brewers recycled this part of yeast for the next jar. After the yeast is removed, the product "tender beer" is pumped into the post-fermentor (or the ripening tank). Here, the remaining yeast and insoluble protein are further precipitated, which makes the style of beer mature gradually. The ripening time varies with different kinds of beer, generally 7~2 1 day. After post-fermentation, all the remaining yeast and insoluble protein are filtered out in the filter, which becomes sake to be packaged. (4) bottling and canning machine in the packaging process: the brewed beer is first packed into beer bottles or beer cans. Then, after strict inspection such as visual inspection and liquid inspection machine, it is put into a beer box and shipped from the factory. Bottle washer: Wash the recycled beer bottles. Empty bottle inspection machine: even the smallest scars will not be let go. Sensory inspection: the newly brewed beer is actually tasted by a special person in charge every day. Only after ensuring its quality will delicious beer be presented to you. Before packaging, each batch of beer will pass strict physical and chemical inspection and sensory evaluation by sommeliers before being sent to the packaging assembly line. There are several packaging forms of finished beer: bottled, canned and barreled. Coupled with the different shapes and capacities of bottles, the different labels, neck covers and bottle caps, and the diversification of outer packaging, a wide variety of beer products are formed in the market. Bottled beer is the most popular packaging form, and it also has the most typical packaging process, that is, washing bottles, filling wine, sealing, sterilization, labeling and packing.