With the help of the latest technology, it is a complicated process to produce high-quality beer in a natural way using traditional manual methods. Brewing beer used to be an art!
Malt is the raw material of good beer, good brewed barley, and wheat beer is also a special brewed wheat. Varieties that sprout particularly well are suitable for brewing grains. Freshly harvested grains are stored in the malting barn and germinate after dormancy. To do this, the barley is washed, sorted, and then soaked in a large container for one to two days. Water awakens new life in grains. Then the malt manufacturer lets it germinate in a special germination box.
During the germination process, several processes occur in grains: root formation, leaves begin to grow, vitamins and enzymes are produced, and most importantly, insoluble starch is converted to soluble starch. Because starch is actually the nutrition of seedlings that should grow now.
But the malt manufacturer will intervene in this process and dry the so-called green malt at a temperature of around 85° to 100° Celsius. This process is called "drying." The higher the temperature, the darker the malt color. Dark malt produces dark beer, while light malt produces pale beer. Malting has a decisive influence on the characteristics, taste and color of beer, as well as foam and shelf life.
Then the malt came to the brewery. Here, it is ground in a large mill and mixed with water in a mashing bucket. The water must be pure, soft and neutral in taste. Brewers call it mashing. Then the mash is gradually heated to different temperatures over a period of two to four hours. At a certain temperature, the enzymes contained in the malt will be activated. These enzymes convert existing starch into maltose and protein into amino acids. In the filter barrel, the (liquid) wort in which the maltose is dissolved is separated from the solid content of the malt. This residue, the so-called grain, is used as valuable animal feed.
7BBL Copper Brewery
The first method of firing malt was in an open beech wood fire. As the smoke rises, the malt presents a smoky taste, which will be more or less pronounced according to the wishes of the master brewer or his customers. Because beech wood is particularly expensive, the "British hot air kiln" was developed in the UK, which is a heat exchanger that can be operated with cheaper combustible materials. Such procedures were almost ubiquitous in the 19th century. Only on the land of Bamberg and Bamberg did they insist on using the old beech wood kilns—perhaps because there was enough wood on the slopes of the Jura and Stegerwald, mostly dry for three years, or Because Bamberg always has something more unusual and tastes like beer, as the trade journal "Der Bayerische Bierbrauer" speculated in 1937. As early as 1818, the swearing beer tax collector Johann Albrecht Joseph Geifert also described this ingenuity of the Bamberg brewing industry. Today, Bamberg smoked beer has become a well-known specialty inseparable from the city of Bamberg. But for several years, many brewers in the Bamberg region have been offering delicious, spicy smoked beers. (See also the paragraph: "Rauchbier".) But for several years, many brewers in the Bamberg region have been offering delicious, spicy smoked beers. (See also the paragraph: "Rauchbier".) But for several years, many brewers in the Bamberg region have been offering delicious, spicy smoked beers.
The wort refined by adding hops to the wort pot now flows into the wort pot, where it is boiled for one to two hours before evaporating into the original wort. Hops are added during the cooking process. It gives future beer a pleasant bitterness and unique aroma. Hops can also extend the shelf life of beer and have a beneficial effect on the "blooming" of beer. After boiling, most traditional craft breweries place the hot wort on a refrigerated boat or, according to more modern methods, into a whirlpool. Using these two methods, the "wort" contains no solid components, the so-called vinasse that precipitates during cooking, is cooled to a "bitumen temperature" of about 7°C and pumped into the fermentation tank.
200L home brewing beer equipment
|Wort becomes beer|
Add yeast here, which will immediately trigger fermentation. It converts maltose into alcohol and carbonic acid. This happens with bottom-fermented beer at approximately 10 °C, and top-fermented beer (white beer) at approximately 15-20 °C. Bottom fermentation means that the yeast settles on the bottom of the fermentation vessel after the work is completed, and the top fermentation yeast forms a blanket on the surface. About a week later, the main fermentation is over and the young beer is taken out. By sieving the yeast, protein and hops are removed. The sieved yeast can be used in a new brewing process. Because it contains high-quality protein, especially high-concentration vitamins, it is also highly valued in food production.
For young beer, now is the time to mature in the storeroom-up to three months depending on the type of beer. Three things happened in the storage room: First, the taste of the beer became rounded and the remaining sugar was almost completely decomposed. Secondly, carbon dioxide is bound to give vitality to the green beer. Third, the remaining yeast and protein flakes settle at the bottom: the beer becomes clear.
In most small craft breweries, the brewing process is now over. The beer is taken out in barrels or bottles, supplied at the brewery or sold to private customers. Now, these beers get fresh beer from the cellar, but they can't be stored for too long. They contain all the flavors, especially the vitamins in the yeast. Some larger breweries also supply trade and hope to produce long-life beer, filter it again and then bottle it.
Optional stainless steel or copper fermentation tank
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