Brewing For Non-Brewers
There are five major steps to brewing.
Step 1: Brewing
This step requires the malt and water to be mashed. This allows for starch to be converted into sugar. During this process, several temperature settings have been selected to ensure the proteins and starch are converted as much as possible.
When the mashing process is completed, the brewer must check to ensure that most of the starch has been converted.
Hops is then added to the mixture called ‘wort’ and boiled for about 90 minutes to remove excess water. It also kills all micro-organisms which results in sterilized wort.
Step 2: Fermentation
After the wort is boiled it must cool to a temperature of about 8 degrees Celsius and then pumped to the fermentation tank. Yeast is added to the wort as it travels to the fermentation tanks. Before the yeast is used, it is checked to ensure the yeast cells are healthy and of a consistent quality. The purpose of fermentation is to convert malt sugars into alcohol, carbon dioxide and flavor substances with the help of the yeast.
At the end of fermentation, the wort is converted to Young Beer, the fermentation process takes about one to two weeks to complete.
Step 3: Storage
Young Beer has to go through a process of storage or lagering to improve its flavor naturally. Each beer product will be developed to its own unique taste as a result of storage.
Step 4: Filtration
The objective of filtration is to clarify the beer to a certain degree of clarity before it can be packed. This process is done be forming several thick filter layers in a closed-up tank. After filtration, the beer is now called bright beer.
Step 5: Packaging
Good packaging helps to ensure that the filled volume conforms to stated volume on label. Packaging helps ensure that the finished product has a sufficient shelf life.
Beer packages must conform to restrictions and regulations imposed on packages in general. Content labeling, alcohol content, product code date are required on the packaging. Enjoy