Beer-Making Process Step by Step

Welcome to [Hotel Management Guru], where we dive deep into the fascinating world of beer brewing! In this blog, we’ll take you through the entire Beer-Making Process Step by Step, so you can learn how to brew your own delicious beer right at home.

STEP BY STEP BEER-MAKING EXPLAINED

Production / Manufacturing of Beer

Malting

• It is the first step in production.
• In malting, the starch is converted to soluble sugar.
• Barley is soaked in water for about three days.
• Then it is spread on malting floor which causes germination or sprouting.
• Moisture, warmth, and oxygen are necessary for the growth of shoot and rootlets.
• Insoluble sugars are converted to soluble sugar by enzyme diastase.
• The germinated cereal is called as green malt.
• Green malt is then dried and roasted in a kiln at 204 degree Celsius to stop further germination.
• The temperature and the length of time  the cereal is heated dictate the colour and taste of the beer.

Mashing –

• Crushed malt is called grist.
• Water is added to the grist.
• Mash is then mixed & cooked for 1-6 hrs, during which malt enzyme converts starch in maltose.
• Temperature – 65 degree Celsius
• The liquid contained in the mash is transferred into another tank called a lauter tun.
• This is accomplished by drawing the liquid out through the bottom layer of mash solids, which acts as a filter.
• Hot water is added to the top of the mash tank to rinse the remaining liquid, now called wort, from the mash.
• The solid remains of the grain are dried and sold by the brewery as animal feed.
• This solution is called as Wort
• Wort=Liquid which has natural sugar.

Brewing-

• Wort is placed in huge copper or stainless steel kettles, where dried hops and sugar are added.
• The amount of sugar and hops added depend on the style of beer under production.
• Wort is boiled for 1-2 hours, which makes the wort bitter.
• After brewing is complete, the finished wort is filtered again and pumped to the fermentation tanks.

Cooling and Pitching

•  The wort is then cooled down to 15 degree Celsius and transferred to fermenting vats.
•  The wort should not be at 30 degree Celsius and above.
•  Yeast remains active between 5 degree and 30 degree Celsius.

Fermentation-

•  There are two types of fermentation
•  Top Fermentation
•  Bottom Fermentation
•  Saccharomyces cerevisiae yeast is used for top fermentation
•  Saccharomyces carlsbergensis is used for bottom fermentation

Maturing (Aging)

•  After the fermentation, the ale is racked into storage tank and stored for 3- 21 days.
•  The lager is racked into storage tank and matured for 10-24 weeks at a temperature range of 1-3 degree Celsius.
•  Lagering helps the beer to mature.
•  During the maturation, the yeast settles, harsh flavours mellows, and the beer gets its natural texture and carbonation.

Pasteurizing

•  After aging, the beer can be pasteurized to kill the remaining yeast and prevent further alcohol production.
•  This is accomplished by heating the beer above 135°F (57°C).

Brightening or Clarifying

• In this step, the beers are then brightened with the addition of finings.
• It is done to remove tannins, dead yeast cells, and other products.

Carbonation or conditioning

•  Natural process of conditioning will give gas to produce the head.
•  Addition of Co2 to make beer fizzy. If no co2 is the beer is found the beer is called as Flat.
•  Carbonation can be achieved by injecting the co2 in the neutral containers

Casking & Packaging

•  The beers are packed into sterilized casks, kegs, bottles, and cans.
•  The beer is then cooled, labelled, packed and distributed for sales.
•  Cans are coated with Lacquer (kind of a sealing wax) to avoid any reaction of brew with the metal can.