DEGONG’S brewmaster said Beer brewing production process

The beer production process mainly includes: wheat making, mashing, fermenting, and filling etc..

The development of beer industry in the past few decades is a process of continuous evolution from industrialization to automation. The future of the beer industry should be similar to other process industries, and gradually transition to the integration of management and control, so that production data can be better integrated into business decision-making channels. The production control model will become more reasonable and the degree of intelligence will be further improved.

 Sanitary stainless steel beer brewing equipment

The malt is sent to the miller machine before being sent to the brewing plant. Here, the malt is lightly crushed to make malt for brewing.

In the mashing process, the malt/grain to be crushed is mixed with water in a mash tank. The mash tank is a huge convoluted metal container equipped with hot water and steam inlets, stirring devices such as stirring rods, stirring paddles or propellers, and a large number of temperature and control devices. In a mash tank, malt and water boil after being heated. This is a natural acid that converts insoluble starch and protein into soluble malt extract, which is called "wort". The wort is then sent to a filter vessel called a separation vessel.

The wort must be removed from the lauter tank before being pumped into the boiling tank, and hops and sugar must be added.

Boiling: In a boiling kettle vessel, the mixture is boiled to absorb the taste of hops, and is colored and sterilized.

After boiling, the wort added to the hops is pumped into the whirlpool tank to remove unwanted hops residues and insoluble proteins.

Cooling and fermentation: The clean wort is pumped out of the whirlpool tank and sent to the heat exchanger for cooling. Subsequently, yeast was added to the wort and the fermentation process began.

In the fermentation process, the artificially cultivated yeast converts fermentable sugars in the wort into alcohol and carbon dioxide to produce beer. The fermentation takes place within eight hours and proceeds at an accelerated rate, accumulating a high-density foam called "wrinkle". This bubble reached its highest stage on the third or fourth day. From the fifth day, the speed of fermentation slowed down, and the wrinkles began to spread on the surface of the wort, which must be skimmed off. After the yeast has fermented all the fermentable materials in the wort, it begins to form a thick precipitate at the bottom of the container. As the temperature gradually decreases, the fermentation is completely over after 8 to 10 days. Throughout the process, strict control of temperature and pressure is required. Of course, different beer and different production processes lead to different fermentation times. Generally, the fermentation process of lager beer takes about 6 days, and light beer is about 5 days.

After the fermentation is over, most of the yeast settles on the bottom of the tank. Winemakers recycle this part of yeast for the next jar. After removing the yeast, the product "tender beer" is pumped into the post-fermentation tank (or called maturation tank). Here, the remaining yeast and insoluble protein are further precipitated, which gradually matures the style of beer. The maturation time varies with different beer varieties, generally 7 to 21 days.

The packaging of finished beer often comes in bottled, canned and keged packaging. Coupled with the different shape and capacity of the bottles, the different labels, neck sleeves and bottle caps, and the diversification of the outer packaging, it constitutes a variety of beer products in the market.

Bottled beer is the most popular form of packaging, and also has the most typical packaging process, namely bottle washing, beer filling, sealing, sterilization, labeling and boxing.

DEGONG provides high-quality beer brewing equipment to take you to enjoy a good time tasting beer.

provided by DEGONG Alice