Hygienic control factors in craft beer brewing process

With the improvement of our living standards, the gentrification and diverse preferences of beer have attracted more and more attention. Craft beer pursues high-quality satisfaction, drinks the best and healthiest beer, and manages the development process. The following are several healthy control factors in the craft beer development process.

1. Raw material selection and hygiene control

The raw materials of craft beer need to be "selected". Pure high-grade malt development is the most effective choice, excluding any type of supporting products, returning to the original beer development method to provide beer with rich malt aroma. The malt storage space should block various sensations such as dampness, mildew, and insects, and maintain air circulation; pay attention to the temperature level and humidity adjustment of the malt storage room; spray and fumigate the warehouse in advance to avoid pest damage.

2. Hygienic control of the brewing process

Milling control: Raw meal must be fed in time after milling, especially in summer when the temperature is high. Otherwise, the malt may be soggy and moldy.

Boil Control: Boiling is an essential part of wort hygiene and it is essential to ensure adequate boil intensity and boil time.

Container access control: After the steamed wort is directly pumped into the filter storage tank, it must be cooled in time to prevent it from staying in the filter container for too long, and the temperature of the wort will also decrease accordingly to create microbial contamination. Make sure the wort lines, compressed air and yeast are sanitized before the wort enters the tank. Make sure that absolutely no air pollution will be caused after entering the container.

3. Fermentation sanitation control

Fermentation tanks need to be kept sanitized before the wort passes through the container, and fermentation storage tanks need to be cleaned in time to ensure the efficiency of the use of antimicrobial agents. The fermentation vessel must be cleaned after each fermentation cycle to avoid hygiene problems. The ecological cleaning of the fermentation workshop should be tidy, ensure that the daily ultraviolet disinfection is more than 30 minutes, and carry out ventilation every quarter.

4. Hygienic control of barreled beer

Currently, most beer kegs are fitted with white wine syringes. The key point to do is to manage the sanitation controls before the spear caps of the beer kegs come into call with the beer dispenser, so sterility is ensured at all times.

5. Filling hygiene control

The biggest difference between craft beer and ordinary beer is that it retains the purest preference and nutrition of fermented brewing without following hygiene. Therefore, the filling process of craft beer should have strict health requirements.

6. Hygienic control of bottled beer

In the present case, the beer in the premium intake area is packaged in containers, glass containers etc. which are already packed and also ideal for storage spaces at reduced temperature levels. The filling of bottled red wine needs to have very strict ecological cleanliness requirements, which need to be regulated by systematic hygienic program requirements.

7. Hygienic control of storage spaces and transport of completed items

The storage space and transportation of craft beer require the entire cold chain. Since beer is not only nutritious, but also contains more energetic yeast. If the temperature is not well adjusted, it is easy for the yeast to ferment additionally, which not only affects the beer's liking, but also creates a lot of pressure in the container, which may cause the lid to lift, the container mouth to leak, and then introduce microbial contamination.

8. Complete craft brewery

If you plan to grow your craft brewery, the most important point is health. The hygienic high quality of beer making determines the beer preference.

If you are ready and want to start a craft brewery, you can contact us.