Malt, hops, water and yeast, these four raw materials for brewing beer create world-class brewing products. In Belgium, Britain, Germany and France, this simple formula has been baptized for centuries and is still in use today. Even if some manufacturers make improvements in technology, preservatives and additives, it is only to make the brewing cost lower and the brewing speed faster.

Beer is a changeable compound. Although there are only four simple components, it can be combined with ever-changing combinations, and different problems will be encountered in the brewing process. Beer brewers will carefully design the formula based on their deep understanding of various components and their mutual influence. If they want to identify the final brewing result, they can only rely solely on the knowledge and experience of "beer masters".

In the brewing process of beer, the germinated barley is first crushed in a roller crusher, mixed with hot water, and rotated into a wort barrel (a large container made of copper, wood or stainless steel in the brewing workshop). The wort is like oatmeal, golden yellow and a little sweet. The method of boiling wort was developed by German brewers according to their malt types. They first pumped the wort into a tank, boiled it to promote the decomposition of protein, and then pumped it back to the wort barrel, and slowly raised the temperature within a few hours. This method was originally applied to the brewing of German white beer (Weissbiers) and German back beer (Backs), in order to brew a beer with thick malt style.

At present, many breweries have made some adjustments on the basis of traditional methods, and the wort heating process is only carried out in one container, but the difference is that the temperature control step is much more accurate. After the wort is prepared, the sweet wort is filtered and flows into the brewing tank, and the wort precipitate is usually sprayed with hot water to take away the remaining wort.

In the brewing tank, the wort is boiled again and hops are added, usually for one and a half to three hours. Then, that hop precipitate is filter out, and the precipitated protein is separate by centrifugation, cooled to fermentation temperature, and the wort is conveyed to a primary fermentation tank, where a certain amount of fresh yeast is adde. In most cases, the fermentation process lasts for five to ten days, and then the "clear" beer is injected into the post-ripening tank, where it needs further purification and aging for one to two weeks. Lager beer usually goes through a longer fermentation period; Two weeks of primary fermentation, two weeks of secondary fermentation and one to six months of post-ripening. Before leaving the brewery, the cooked beer is filtered, canned and added with carbon dioxide, and finally becomes the beer we see.

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