The finished product also requires packaging, which includes card-board products for boxes, aluminum for cans, glass for bottles, and stainless steel for kegs and other commercial dispensing equipment. The majority of the brewing equipment is stainless steel, with the exception of the brew kettles, which are copper. The water is changed once a day, and after hours the grains are placed in shallow tanks. The grain is aerated and stirred, which causes it to germinate, releasing enzymes such as malt diastase.
Malt diastase converts the starches contained in the grain to sugar for fermentation. As soon as the germination is adequately complete, usually six days, the grain is roasted to stop the germination process.
The exact point at which the roasting starts and ends affects the flavour and colour of the beer. The product at this point is referred to as malt.
While amateur brewers swap recipes at will, the commercial recipes for beer are held tightly as any state secret. Until recent decades, the production of beer, like wine, was a wonderful combination of art, science, and luck.
At the heart of the process has been the brew master, a traditional handicraftsman wrapped in the lab coat of a scientist and carrying the clipboard of a production engineer. In the 20th century, corporate breweries have evolved into an intriguing combination of flow production in the brewing process and automated canning, bottling, and warehousing.
In the 19th century, the brewing industry flourished as numerous brew masters drew on their European heritages and functioned as chemists, biologists, engineers, inventors, and salesmen. Before mechanical refrigeration, pasteurisation, and rapid transportation facilities, national distribution was, of course, impossible. Despite the seeming pervasiveness of national brands from the mega-breweries supported by their huge advertising budgets, this tradition of hundreds of local brands continues.
This tank is a large copper or stainless steel vessel that mixes the malt with warm water until it is of porridge-like consistency. This mixture is called mash. The enzymes break down the starch in the grain and convert it to simple sugars. Later, the yeast will convert the sugars into alcohol. Once complete, the mash is allowed to sit undisturbed so the solids can descend to the bottom of the tank.
The liquid contained in the mash is transferred into another tank called a lauter tun. This is accomplished by drawing the liquid out through the bottom layer of mash solids, which acts as a filter.
Hot water is added to the top of the mash tank to rinse the remaining liquid, now called wort, from the mash. The solid remains of the grain are dried and sold by the brewery as animal feed.
The wort travels on to the brew kettles, where it is boiled to sterilise it, and where the carefully prepared hops are added. The addition of the hops is important because they contribute to the bitterness of the beer. Lautering The fourth step in the production of beer is lautering.
The mash is filtered in the lauter tun as the husks sink and the wort is separated from the solid substances spent grains. The wort is then further used in the brewing process, whereas the spent grains are generally used as cattle fodder. Wort boiling The fifth step in the brewing process is wort boiling.
In the brewing pan or wort kettle the wort is boiled and the hops are added. The taste of the beer depends on the type and amount of hops used: the more hops the bitterer the beer. As the water evaporates the wort is concentrated to the original wort, the malt enzymes are deactivated and tannin and protein elements are separated out to form the so-called trub. Wort clarification The sixth step in the brewing process is wort clarification or drawing off.
Here the wort is fed into the whirlpool and starts to rotate. Hop particles that have not dissolved and protein — the so-called trub — form a cone in the middle of the container, and the clear wort can be tapped off at the side. Fermentation The seventh step in the beer making process is the alcoholic fermentation. This takes place in a fermentation tank where special brewing yeast is added. Brewing; beer production process Brewing is the process of production of malt beverages.
Beers, ale and lagers are the main malt beverages produced by a method called brewing. Brewing is a complex fermentation process. It differs from other industrial fermentation because flavor, aroma, clarity, color, foam production, foam stability and percentage of alcohol are the factors associated with finished product. Steps involved in beer production are: 1.
Malting: Beer is produced from barley grains. Barley grains are first cleaned and then soaked in water for about 2 days. So, if only barley are used for beer production, the final beer will be dark and unstable.
As the wort cools in this vessel, it reacts with ambient yeast that kickstarts the brewing process. After about a day the beer is transferred to another vessel, like a barrel, foudre or stainless steel fermentation vessel. There are two main types of fermentation vessels. Horizontal tanks are most often used for lagers, while conical fermenters, which stand upright, favor ales. These, as well as brew kettles, are measured in volume by the barrel, where a standard barrel of beer is 31 gallons.
Larger breweries will have fermentation tanks that are many hundreds of barrels in size. Smaller breweries can use vessels that hold just half a barrel. Yeast is added to the fermentation vessels to begin the process of converting the sugars of the wort into alcohol, while also releasing CO2.
There are many different yeast strains that can impart a wide variety of flavors and aromas. Certain beer styles also rely on a specific type of yeast to achieve a desired outcome. Fermentation can take a matter of days for some ales, though will typically go on for many weeks when lagers are being made.
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