Any cup of modern beer, always follow a very simple principle: better raw materials always brew better beer!

A glass of beer can never be separated from the most important four basic elements:

1.Water. Water can be very directly affect the quality of beer, many European Central such as Germany, the Czech Republic, Austria, beer can go light on the Lager, a great reason is good water.

2.Hops. Hops is essentially a cannabis plant called the hops of the flowers, increase the bitterness of beer, scent and other flavor, modern production can be used whole flower, liquid extract or particle extract. But compared to the history of beer, it was relatively late to be found (AD 11th century).

3.yeast. Its role when all the sugar, broken down into carbon dioxide and alcohol, and produce some other decomposition products, the formation of a unique flavor. The discovery of yeast is also the result of the development of human technology, the current classification is divided into Al yeast and Lager yeast, Lager yeast appear later, also led to the 15th century after the beginning of the modern sense of Lager beer.

4.Barley. Barley is a very high sugar content of grain, low protein content, especially for wine. It has a variety of starch, ordinary yellow beer is also mainly from the barley's own yellow. Barley in the use of pre-production, the first germination of the starch by the enzyme into a simple sugar, and then heating to germination termination, while the inside of the sugar crystallization or denaturation, in order to achieve the appropriate taste. The process of making this is usually baking, baking and baking several, and then the malt grow into a different color, roasted malt because of the occurrence of Maillard browning (a protein and sugar chemical reaction) , Resulting in malt with a scorch. In general the malt is roughly as follows according to the color.

So, with these raw materials, modern industry and simple home breed will be how to turn it into the beer we can drink it? The general schematic is shown below, and I will follow the steps one by one.

The first step: malt crushed. Barley is characterized by the end of the skin after the wheat and bran skin is still together, and the wheat from each other very different, it is difficult to further deal with barley as food. But it has also become its advantage that natural bran skins can be filtered as filter beds without adequate dissolution of starch and polysaccharides. The crushing process becomes very important, it is necessary to wear as much as possible to make the full rupture of wheat, but also to keep the bran skin as complete, the general use of the roller to complete the grinding.

The second step: saccharification process. This process is simply to let the malt starch and polysaccharides further broken down into simple diose and monosaccharides, so that the yeast directly eat. There are two general methods to take: one step saccharification, to maintain at about 68 degrees Celsius, the temperature of a lot of saccharinase comprehensive activity of the most cost-effective, more suitable for home wine and other temperature control comparison of the original situation (as shown below, my family is not professional enough, Equipment is simple, please understand); multi-step saccharification, for industrial production, temperature control is relatively easy, you can consider constantly adjusting the temperature, so that different enzyme activity gradually excited to achieve maximum production efficiency. Sugar time is generally 60-90 minutes is appropriate.

Step 3: Wash the tank process. Barley bran skin to form a natural filter layer, the tank is the higher temperature of the hot water from the saccharification of the malt residue poured over, so that the sugar further dissolved oozing, while leaving all the enzyme activity, sugar conversion termination.

Step 4: Boil malt. The purpose of this process is mainly three parts: 1. Sterilization, no doubt; 2. Protein and other residues will gradually precipitate after boiling; 3. The most important reason, in this process by adding hops, the inside of the α-acid High temperature cooking different α-acid, which is the beer can become the direct cause of beer, it is more bitter taste, and the sweetness of the wort, beer taste (bitter taste) mainly from this, but also at room temperature From the antibacterial effect. For some of the beer is relatively high degree of clarity requirements of the beer, you can also add some Irish algae to improve the precipitation efficiency. This process generally lasts an hour, the longer the boiled time, the more the more bitter taste of the hops, the need to carefully design the process.

Step 5: Whirlpool swing. This step is very important for industrial production, boiled malt will have some protein and hops precipitation, and vortex roundabout process through the mechanical driven centrifugal movement, so that pure wine and sediment separation, so get more pure wort. Brewing small batch can be ignored.

Step 6: Cooling cooling. The natural cooling of wort will have a serious problem: oxidation (when the temperature is high) and the wild fungus enters (at low temperatures), both factors will affect the taste of the beer and even lead to fermentation failure, so it is best in almost closed The case of rapid cooling wort, the current general use of water, water can also be recycled (such as used to heat after cooking wort), the faster the better. Before fermentation, do not forget to measure the specific gravity of the liquid (the liquid is mainly sugar content, can estimate the alcohol).

Step 7: Main fermentation process. This is the most important step in determining the wort as the beer, whether it is Lager yeast or Al yeast are officially put into the fermentation tank, the consumption of which the wort sugar, produce alcohol and carbon dioxide. But carbon dioxide is not the metabolite we want, so it will usually be discharged. There is also a part of the fermented mash produced, nor is we want, the bottom will produce yeast mud. This step usually lasts for 7-10 days.

Step 8: Filter. By filtration to remove mash, yeast mud and other metabolites, get pure beer liquid.

Step 9: Secondary fermentation process. General beer will experience the second fermentation process, can also be understood as beer has been basically mature in the jar. IPA (Indian Light Al) and other beers will also be in this process into the dried flowers. The second fermentation can also be made into a bottle of fermentation, so that the carbon dioxide in the bottle is naturally produced by the yeast (need to add some additional sugar in the bottle, because the beer has been very little sugar at this time). Before the bottling, the need to measure the final liquid specific gravity (measured with a measuring cylinder and hydrometer, the measurement within 1.010, is the final proportion of a light Ai), by contrast, according to the formula to calculate the brewing of this alcohol. This process varies depending on the type of beer, can be long and short, such as IPA and pine requirements of the best fresh, and Shitao and Lambert and the like is better after aging.

Step 10: Make the finished product. There are two options: you can add a beer in a clean bottle (home brewing generally use siphon siphon way), put two sugar, made in the bottle of secondary fermentation, marked with a lid seal (industrial production lines). Or into the beer beer bucket, in the drink when there will be additional carbon dioxide pressure.

Then the beer through the cellar mature (some beer and barrels, etc.), logistics and transportation, distribution and distribution of dealers, the purchase, and ultimately to the hands of consumers.

This time you need:

1.A glass of beer.

2.A cup of matching.

3.Three five love wine friends.

4.Comfortable music and atmosphere.

5.Relaxed and happy mood.

Enjoy the beauty of this world!