The Process of Brewing Beer

The Process of Brewing Beer



Ingredients

Water

Malted Barley (the starch source)

Brewer's Yeast

Hops



Other starch sources

Corn, rice, sugar, millet, sorghum, cassava root, potato, agave

Potato is used in Brazil

Agave is used in Mexico



Process

Step 1: Malting

Malting is the process where barley grain is made ready for brewing



Grain is added to water and soaked for 40 hours

After germinating for 5 days, the grain is dried in kiln



Step 2: Milling

Milling cracks the grains and makes it easier for them to absorb the water that they are mixed with and which extracts sugars from the malt.



Step 3: Mashing

Mash Tun

Mashing combines the milled grain with water and heats it in a mash tun. Mashing takes 1 to 2 hours.



Step 4: Lautering

Lauter Tun

Lautering is the separation of the wort (the liquid containing the sugar extracted during mashing) fromm the grains.



Step 5: Boiling

Boil Kettle

Boiling the malt extracts, called wort, ensures sterility. During the boil hops are added, which contribute bitterness, flavour, and aroma to the beer.



After the Boil:

Whirlpool

Hopback

The wort is set into a whirlpool, then a sealed hopback, and then cooled to fermentation temperatures.



Step 6: Fermenting

After the wort is cooled and aerated - usually with sterile air - yeast is added to it, and it begins to ferment.



Step 7: Conditioning

Conditioning can take place in the same tank as the fermenting. At this stage, the beer is cooled to around freezing which settles the yeast and causes proteins to coagulate and settle out with the yeast.



Step 8: Filtering

Filtering the beer stabilizes the flavour, and gives beer its polished shine and brilliance. Not all beer is filtered.



Final Step: Packaging

The beer is put into bottles, aluminium cans and kegs, or bulk tanks for high-volume customers. The Process Brewing Beer INGREDIENTS Yeast WATER MALTED BARLEY BREWER'S YEAST НOPS (the starch source) Other starch CORN, RICE, SUGAR, MILLET, SORGHUM, sources CASSAVA ROOT, POTATO, AGAVE Potato is used in Brazil Agave is used in Mexico PROCESS Step1: Malting Malting is the process where barley grain is made ready for brewing After germinating for 5 days, the grain is dried in kiln Grain is added to water and soaked for 4o hours Step 3: Mashing Step 2: Milling + Milling cracks the grains and makes it easier for them to absorb the water that they are mixed with and which extracts sugars from the malt. Mash Tun Mashing combines the milled grain with water and heats it in a mash tun. Mashing takes i to 2 hours. Step 4: Lautering Step 5: Boiling Lauter Tun Lautering is the separation of the wort (the liquid containing the sugar extracted during mashing) from the grains. Boiling the malt extracts, called wort, ensures sterility. During the boil hops are added, which contribute bitterness, flavour, and aroma to the beer Boil Kettle AFTER THE BOIL: Step 6: Fermenting After the wort is cooled and aerated - usually with sterile air - yeast is added to it, and it begins to ferment. WHIRLPOOL НОРВАСК The wort is set into a whirlpool, then a sealed hopback, and then cooled to fermentation temperatures. Conditioning can take place in the same tank as the fermenting. At this stage, the beer is cooled to around freezing which settles the yeast and causes proteins to coagulate and settle out with the yeast. Step 8: Filtering Step 7: Conditioning Filtering the beer stabilizes the flavour, and gives beer its polished shine and brilliance. Not all beer is filtered. Final Step: Packaging The beer is put into bottles, aluminium cans and kegs, or bulk tanks for high-volume customers. source: http://en.wikipedia.org/wiki/Beer_brewing