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Training show how to make craft beer?


Training shows-how to make craft beer?

(1) Preparatory work for beer raw material malt:

The first step: select malt, which is divided into different types. The selected malt is the basis for brewing craft beer;

The second step: the soaking of the malt, the main function is to remove the dust, debris and other harmful substances in the malt, increase the water content of the malt, and achieve the ideal state of the malt;

The third step: malt germination, the main function is to transform the inner wheat grains into various enzymes, among which high molecular substances such as starch, semi-fiber, and protein are decomposed to meet the needs of later saccharification;

The fourth step: drying and coking: remove the water in the malt, avoid the malt spoilage and facilitate storage, at the same time remove the raw fishy smell in the malt, stop the growth and storage of the malt, and produce the malt aroma at this time;

Step 5: Remove the roots of malt. The roots have strong hygroscopicity, which is not convenient for the storage of malt. At the same time, the roots and buds have bad bitterness, which will affect the taste of beer if it is not removed.

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(2) Crushing of raw materials

The prepared malt is crushed with the auxiliary crusher of the beer equipment. The purpose of crushing the raw materials is to increase the surface area of the raw materials. Soluble substances are easy to overflow, which is beneficial to the chemical action of enzymes. The crushing can further decompose the malt insoluble substances.


(3) Maltification process

Put the crushed malt into the saccharification tank for saccharification. It is to break down malt into different hydrolases.


(4) Filtration of wort

After saccharification, some substances in the malt are completely decomposed, and the rapidly dissolved soluble and insoluble substances are separated to obtain a clarified wort.

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(5) Boiling of wort

The filtered wort is placed in a boiling tank and boiled. The wort is heated to 100°C, boiled for a period of time, and hops are added during the boiling process.


(6) Add hops and yeast during wort boiling

The main functions of hops are: balancing the taste (the bitterness contained in hops can balance the natural sweetness of the wort and at the same time make the aftertaste of the beer fresh and refreshing), forming foam, and clarifying the wort. Make the beer taste better.


(7) Cooling of wort

The main purpose is to quickly cool the wort with the auxiliary refrigerator of the beer equipment, reduce the temperature of the wort, and make the temperature meet the requirements of yeast fermentation, and separate out and separate the cold and hot solids in the wort to improve the quality of brewed beer. , Improve the conditions of beer fermentation.

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(8) Fermentation of wort

The main purpose is to introduce the wort into the fermentation tank for further fermentation, and control the temperature so that the yeast is in the best physiological state, and the fermentable sugars are converted into carbon dioxide and alcohol.


(9) Filter beer

The fermented beer is separated to remove the remaining solid deposits to obtain a refreshing beer.


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The Role of Yeast in Brewing
The fascinating microscopic organism that is yeast provides a tremendous impact on beer and brewing. Yeast plays a key role in creating the distinctive aroma and flavor components that make up an impressive variety of beer styles. Without the metabolism of yeast cells, the traditional production of alcoholic beverages would not be possible.

Yeasts are single-celled organisms with a nucleus that belong to the fungus kingdom. Unlike plant cells, yeast requires no sunlight, and the organism has been the catalyst used in baking and the creation of alcoholic beverages for thousands of years. During fermentation, the primary beer yeast species, known as Saccharomyces cerevisiae, produces energy for its cellular metabolism by converting certain sugars into carbon dioxide, alcohols and fermentation by-products.


Brewers in the middle ages had no idea about the presence of yeast and the role it plays in beer production. These rustic brewers would often stir a new vat of wort with a "magic" wooden paddle inoculated with yeast cells from previous batches. Fermentation would kick in within a few hours. Thankfully, modern brewers possess an intimate scientific knowledge of yeast types, metabolism, reproduction and flavor-production characteristics.

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