Craft Beer Culture
HOW IS OUR CRAFT BEER BREWED?
STEP 1 : BARLEY MALTING PROCESS
The Barley
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Water the barley, cut the sprout when it grows about 2cm, this is when the barley contains the most starch.
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Subsequently, the starch is converted into sugar and becomes part of the beer.
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Then the barley is baked by cutting the sprouts at high temperature.
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Depending on the degree of roasting obtained during malting, we will obtain lighter or darker malts, which will contribute to the color and flavor of the beer.
- The scale of this system is very large, so it is not made directly in a small brewery, but purchased.
STEP 2 : GRINDING AND MACERATION
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Once we have ground malted barley it is time to mix it with hot water to prepare the beer extract.
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For the mashing process, the malt is mixed with water at 64° to 69°C for 60 minutes, producing the necessary transformation to convert the starch into sugars.
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The sugars then become food for the yeast
STEP 3 : CIRCULATION OF EXTRACT
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When the maceration process is completed, everything is transferred to a filtration tank.
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Use a layer of filter grain to circulate the extract and rinse it.
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At the end of this process, only the extract is transferred to the brewing tank, and the malt is removed and fed to the animal.
- It is rich in various nutrients, which makes it a very good feed for animals such as cows, pigs, chickens and goats.
STEP 4 : COOKING AND WHIRPOOL
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The process of boiling the wort is extremely important as this process eliminates the bad smell and taste of the wort and extracts the various flavors and aromas through the isomerization of the hops..
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It should be boiled for at least one hour, and we boil it for 2 hours to sterilize the extract.
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After boiling, add the hops and boil for 15 minutes to extract the flavor and aroma of the hops.
STEP 5 : FERMENTATION AND
ADDITION OF DRY HOPS
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After whirlpooling, cool and aerate the extract to seed the yeast.
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During fermentation, fermentable sugars are transformed into alcohol and carbon dioxide, while a wide variety of compounds are generated, many of which contribute to the characteristic aroma and flavor of beer.
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Three days before the end of fermentation, dry hops are added to allow the hop aroma to penetrate the beer.
STEP 6 : CARBONATION AND AGING
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After the dry hop addition process, the temperature is maintained between 0 and 2°C and carbon dioxide is injected to contain gas.
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When the beer is cold, yeast, hops and other floats settle to the bottom.
- During the maturation period at low temperature, the flavor and aromas developed during the process are stabilized and the right balance between the different nuances is achieved.
STEP 7 : BOTTLING
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Once the low-temperature maturation period is over, bottling is carried out.
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The most important thing in the bottling process is to inject enough carbon dioxide into the bottle to prevent entry of oxygen.
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