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<\/a><\/div>\n\nProcess in detail:<\/span><\/b><\/p>\n\n
The first step is
\nMalting. Malting is germination where raw grains are converted to malt. The
\nprocess includes, firstly fresh barley gets soaked in water and then put in
\ngerminating box for germination. In this stage, enzymes are formed. These
\nenzymes are needed for starch separation. After germination green malt is dried
\ncarefully at 800<\/sup>c. It tastes slightly sweet after dried. The malt
\nsugar is then mixed with yeast culture, which then forms alcohol.<\/span><\/div>\n\n
The second step is
\nmilling. After malting, the finished malt is milled, so that it can dissolve
\nbetter in water. When malt is under milling various parts of the malt get
\nseparated such as crushed malt, husks, groats, meal, semolina, and powder.<\/span><\/div>\n\n
After milling the
\nnext step is mashing. The milled malt is mixed with water in the mash tun (Mash
\ntun is a vat in which malt is mashed). The starch in the ground malt or grist
\ndissolves and sugar, protein, and tannin are released. In this process, malt is
\nextracted from the grist.<\/span><\/div>\n\n
The fourth step is
\nLautering. The mash is filtered or strained in lauter tun (a cylindrical vessel
\nfor Lautering of filtering). The extracted liquid is the sugar solution called
\nwort. And the solid part is called spent grains, are removed from the lauter
\ntun and sold for cattle feed.\u00a0<\/span><\/div>\n\n
Wort boiling and hopping:<\/span><\/b><\/span><\/div>\n\n
The fifth step is
\nwort boiling and hopping. The wort is boiled in a brewing pan or in wort
\nkettle. In this step, hops are added. The taste of the beer depends on the type
\nand quantity of hops added to the wort. The more hops the bitterer the beer.
\nThe boiling temperature of the wort is above 1000<\/sup>c and it depends on
\nthe gravity o the wort. After boiling, Water gets evaporated and the wort gets
\nconcentrated on the original wort. The malt enzymes, tannins, and proteins are
\nseparated, called trub (a byproduct).<\/span><\/div>\n\n
After boiling, the
\nwort is clarified or drawing off to remove the undissolved hops. In this step,
\nthe wort is fed in the whirlpool and starts to rotate. Hops particles that have not dissolved protein (called trub) get removed by forming a cone in the middle
\nof the container. Then the clear wort is cooled to a temperature of 10 \u2013 200<\/sup>c
\nin the wort cooler.<\/span><\/div>\n\n
The seventh step
\nis fermentation, the most important step. Fermentation takes place in a
\nfermenter or in a fermentation tank where special brewing yeast is added. The
\nyeast converted the malt sugar to alcohol and carbon dioxide. As soon as the
\nmalt sugar has fermented the yeast sinks and is collected. Depending on the type
\nof yeast and the wort preparation top or bottom fermentation is scheduled. And
\nthe beer is produced.<\/span><\/div>\n\nAfter
\nfermentation, the fermented beer is stored from three weeks to three months at
\nthe temperature of 1 – 2o<\/span><\/span>c. In this time a secondary fermentation
\ntakes place. The remaining yeast particles and protein-tannin sink to the
\nbottom. The beer becomes clear and acquires its characteristic color.<\/span><\/p>\n\n
After storing for
\nthe required time, the remaining parts after fermentation and secondary
\nfermentation, such as yeast particles, hops, resins, and proteins get extracted
\nand filtered beer is stored in another container. The beer gets clear and
\nfinal color.<\/span><\/div>\n\n
The last and final step is to fill the beer into bottles and cans under
\nspecific temperature and pressure. The optimal temperature and pressure for
\nbottling are 200<\/sup>c and 45 psi (3 atm).<\/span><\/div>\n\nProcess flowchart<\/b><\/span><\/p>\n<\/div>\n
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