Seven-point hygiene and three-point technology, it is very important to clean craft beer equipment

Winemakers all understand one thing, even if the same raw materials and the same craftsmanship are used, the taste of craft beer produced in each batch is different.Because they know that brewing craft beer depends on hygiene for seven points and technology for three points.This shows how important hygiene is.

With the rapid development of the beer industry and the intensification of competition between breweries, most domestic breweries pay more and more attention to the flavor stability of beer, and gradually move towards “brewing pure biochemical”.Beer is an imported drinking product, so craft beer equipment must be carefully disinfected and there must be no sloppy.

When brewing craft beer, it is necessary not only to have good-quality craft beer equipment, but also to have a matching cleaning process, so as to ensure that the craft beer produced will not be contaminated.Correct and timely cleaning of beer equipment, disinfection and sterilization at the same time, will ensure the brewing of high-quality craft beer with a long shelf life.However, whether it is the environmental hygiene of the brewing site or the cleaning of the interior and pipes of craft beer equipment, there are strict requirements.If the cleaning and sterilization are not complete, the remaining fouling on the inner wall of the equipment and the reproduction of microorganisms will weaken the effect of the fungicide.Yeast and protein impurities, hops and hop resin compounds, and beer stones, etc., due to static electricity and other factors, these dirt is deposited on the surface of the equipment, roughening the surface of the equipment and providing a place for microbial growth. Shelter.Microbial colonies must be removed when washing.Because the fungicide is suitable for surface sterilization, it has little effect on the bacteria that survive inside, and it is easy to cause re-contamination.The purpose of cleaning and sterilization is to remove as much dirt as possible from the inner walls of pipelines and equipment during the production process, prevent cross-contamination of microorganisms from different materials, and eliminate the threat of corrupt microorganisms to beer.

It can be seen that cleaning beer equipment is very important, so let's take a look at the main factors that affect cleaning beer equipment!

1. The roughness of the surface of the beer equipment.

2. The hardness and adhesion of the dirt, etc.

3. Scouring strength.

4. The concentration and types of cleaning agents and fungicides.

5. The temperature and cleaning time of the cleaning water.

If you are in the catering industry, if the beer equipment needs to be cleaned, you can read this article carefully, which may be helpful to you.