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2024-07-31
Beer Product Characteristics
Color
In terms of color, beers are generally categorized into three types: pale, dark, and black. Regardless of shade, the beer should be clear and transparent, with no cloudiness. When poured into a glass, it should produce a white, fine, persistent head that clings to the glass. It should exhibit a distinctive hop aroma and bitterness—more pronounced in pale beers—while maintaining a crisp yet not watery body that is smooth and well‑balanced. Dark beers, by contrast, tend to have a milder bitterness, a rich malt aroma, and a fuller, more robust body. The presence of saturated dissolved carbon dioxide enhances the beer’s effervescence, providing a pleasant tingling sensation upon drinking. The beer should retain its bright clarity over an extended period, and during the prescribed shelf life, there should be no noticeable suspended particles.
Hops and Head
Hops are an indispensable ingredient in beer, playing an irreplaceable role throughout the brewing process. They impart a refreshing aroma, a characteristic bitterness, and natural preservative qualities. The floral notes of hops, combined with the malty undertones, lend beer a subtle and nuanced flavor profile. Beer, coffee, and tea all derive their appeal from their aromas and bitter notes—this is precisely what makes these beverages so captivating. Moreover, thanks to hops’ inherent preservative properties, no artificial preservatives are required. High‑quality hops also help create a superior, long‑lasting head.
2024-07-31
Beer malt processing
The processing of malt involves the following six steps.
Barley storage: Newly harvested barley enters a dormant phase with low germination capacity, so it must be stored to mature further.
Barley sorting: Impurities are removed using air classifiers and sieves, and the grains are graded according to size. Mashing: The barley is soaked in water in mashing tanks for two to three days, during which it is washed to remove surface‑floating grains, bringing its moisture content to 42%–48%.
Germination: After soaking, the barley is germinated under controlled temperature and ventilation conditions, allowing various internal substances to dissolve. The optimal germination temperature is 13–18°C, with a germination period of 4–6 days; the length of the roots and shoots reaches 1–1.5 times the grain’s length. The resulting moist malt is called green malt.
Drying: The purpose is to reduce moisture, halt the growth and decomposition processes of the green malt for long-term storage, develop compounds that impart color, aroma, and flavor to beer, and facilitate the removal of roots and shoots; the moisture content of the dried malt is 3%–5%.
Storage: Following drying, the malt is de‑rooted, re‑sorted, and cooled before being transferred to concrete or metal storage silos for preservation.
2024-07-31
Beer production process
The beer production process consists of several stages, including malt production, wort preparation, primary fermentation, secondary fermentation, filtration and sterilization, and packaging.
Malt production: Barley (with wheat also being tested) is soaked to absorb water, then allowed to germinate under appropriate temperature and humidity conditions. During germination, various hydrolytic enzymes—such as proteases, amylases, and glucanases—are produced. These enzymes break down the malt’s own proteins into peptides and amino acids, and convert starches into lower‑molecular‑weight compounds like dextrins and maltose. Once germination reaches a certain stage, it is halted, and the malt is dried to reduce its moisture content.
Fermentation: After cooling, yeast is added to the wort, which is then transferred to fermentation tanks to begin the fermentation process. Traditionally, fermentation was divided into primary and secondary phases, carried out in separate tanks; however, the more common approach today is to perform both stages in a single tank. Primary fermentation primarily involves the yeast converting maltose in the wort into alcohol, while secondary fermentation focuses on developing flavor compounds, eliminating off‑flavors, and promoting maturation. During this phase, a controlled pressure is maintained in the tank to retain the carbon dioxide produced during secondary fermentation within the beer.
Filtration and sterilization: After approximately two weeks of fermentation—though some beers may ferment for several months—the beer is filtered to remove yeast and fine particulates, followed by low‑temperature pasteurization at around 62°C. Once cooled, the beer is ready for packaging.
Packaging: Common packaging methods include bottling, canning, and kegging.
In broad terms, beer production can be divided into three main stages: malt processing, brewing, and packaging.
Carefully selected premium imported malt, with plump grains, thin husks, and a high starch content; paired with imported hops for a rich aroma and full-bodied flavor.
Contact Information
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Phone:18753699700
National Helpline:400-772-1519
