First, malt manufacturing
Gelatinization treatment is to mix crushed malt or grain with water in a gelatinization pot. In the gelatinization pot, malt and water are heated and boiled, and then wort is sent to a filtering container 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.
Second, beer brewing
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 suitable for saccharification (62 ~ 70℃) to make malt mash.
2. Fermentation: Most of the yeast precipitates at the bottom of the tank. After yeast was removed, the product "tender beer" was pumped into the post-fermentor.
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.
Third, beer filling
There are several packaging forms: 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.
Extended data:
The quality problems of beer mainly include:
1, abiotic stability: refers to the possibility of turbidity and precipitation not caused by microbial pollution.
Beer is a colloidal solution with weak stability, which is prone to turbidity and precipitation during storage. The most common abiotic turbidity of beer is the so-called protein turbidity.
2. Abnormal flavor: Due to the problems of raw materials, production technology, yeast and microbial management in the production process, the abnormal flavor of beer can be caused.
The main manifestations are: the taste is rough and astringent, the bitter taste is not straight, and there are oxidation taste, diacetyl taste, yeast taste or stir-fried taste.
3. Spitting phenomenon: abnormal foaming of beer after opening the lid. In severe cases, more than half of the bottles of beer will be lost. The main reason is that the raw barley is infected with mold when it is harvested.
Drinking tips:
1, it is not advisable to eat salted and smoked food at the same time.
2. It is not advisable to drink with strong liquor.
3, should not be excessive.
4, patients with digestive system diseases should not drink.
5. It is not advisable to take medicine with beer.
6. It is not advisable to drink beer that has been stored for a long time.
7. It is not advisable to drink frozen beer.
8. It is not advisable to drink beer stored in thermos bottles.
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