Craft beer is beer produced by craft brewers. Usually, the production they produce is less than that of large winemakers, especially in private property. Due to new flavors and various brewing techniques, this kind of brewery is usually regarded as loyal to its craftsmanship and has occupied a position in the market. Reproduction is the production process of malt beverages. Beer, El and Lager are the main malt beverages produced by a method called Brewing. Reproduction is a complex fermentation process. It differs from other industrial fermentations. In this case, factors such as taste, aroma, transparency, color, foam formation, foam stability and alcohol percentage are all related to the finished product.
Craft beer is beer produced by craft brewers. Usually, the production they produce is less than that of large winemakers, especially in private property. Due to new flavors and various brewing techniques, this kind of brewery is usually regarded as loyal to its craftsmanship and has occupied a position in the market.
1. Malting
Barley grains are first cleaned and then soaked in water for about 2 days. Then the excess water is drained and the barley is kept for 4-5 days to allow it to germinate.
2. Kiln Firing
Then the germinated seeds are fired by slow heating at a temperature of 80°. This process is called Firing.
3. Mail
The dried barley grains are then ground between rollers to produce a coarse-grained powder called meal.
4. Mashing
The resulting meal is mixed with warm water and the resulting raw material is kept at a temperature of 65°C for about 1 hour.
5. Boiling of Wort
The filtrate is then boiled while stirring for 2-3 hours and hop flowers are added at various intervals during boiling.
6. Hops
Hops are a dried female flower from Humulus lupulus. Approximately a quarter pound of hop flowers is added to a barrel of beer and up to 2 pounds to a barrel of ale.
7. Fermentation
In the production of beer, strains of Saccharomyces carlsbergensis and S. varum, which are the lower yeasts, and S. cerevisiae, which are the upper yeasts, are used.
8. Finishing, Aging, Maturation and Carbonation
Young and green beer is stored in a vat at a temperature of 0°C for several weeks to several months. During this period, protein, yeast, resin and other undesirable substances precipitate, and the beer becomes clear.
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Zhangjiagang Navan Industrial Co.,Ltd provides professional beverage filling and packaging systems for water, juice, beer, and craft beverages. Our turnkey solutions include R&D, installation, training, and lifetime support. Trusted by global clients since 2010. Contact us today.
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