Views:8517 Author:Alice Publish Time: 2020-12-21 Origin:https://www.downtheroadbrewery.com/
In order to better adapt to the taste of the public, it can be said that many beer companies in this area not less effort. However, no matter how the process is improved, the first consideration is the issue of raw materials. Therefore, the raw material selection of beer brewing is very important, beer enterprises must pay attention to it. Only by selecting proper raw materials can the flavor of beer be improved, the consumption demand of the market be satisfied, the survival ability of the enterprise be enhanced and the living space of the enterprise be widened.
Beer is made from simple ingredients such as water, malt, hops and yeast to create world-class beer products. This simple formula has been used in many countries of the world such as Belgium, Britain, Germany and France for centuries and is still used today. Beer is a complex with many variations. There are only a few simple ingredients but they can make a myriad of combinations, and they encounter different challenges during brewing. The brewers design recipes with a deep understanding of the ingredients and how they interact with each other.
As we all know, water generally comes from the following ways: rainfall, snowfall, surface water, rivers, lakes, reservoirs and shallow well water (underground water, deep well water, spring water, sea water, etc. Brewery to choose the principle of water should not only consider abundant and stable water, and to basically meet the standard of drinking water, in addition, the lower the water temperature of the cooling water is better. Based on the water quality characteristics of various water sources, groundwater should be given priority in brewery water sources.
Because groundwater has clean water, low content of organic matter, suspended matter, colloid matter less constant water temperature, will be less affected by the season of water biology, less microorganisms, pathogens are less dissolved salt high, high hardness characteristics. However, it should be noted that shallow groundwater is generally chosen to be followed by deep groundwater. Because some groundwater through the mineral-bearing salt layer, will be contaminated by a variety of metal mineral rocks, and the hardness of the water is high. Therefore, corresponding treatment should be made according to specific requirements in production and application. The order of selecting other water sources besides groundwater is (1) municipal tap water (2) lake water, reservoir water (3) river water.
Hardness of water. Hardness of water refers to the amount of calcium carbonate in the water. China stipulates that one liter of water containing 10mg of calcium oxide is 10 Deg. Light beer requires the use of less than 80d soft water dark beer can be more than 120d hard water. The legal measure of hardness is expressed in mol /L,1mmol/L=2.804d.
The PH of the water. Generally, 6.8-7.2 is neutral. High or low PH value is likely to cause difficulties in the saccharification stage of the brewing process, resulting in poor taste of the brewed beer. The salinity of water.
Brinishness. Excessive salinity in water will make beer unpalatable.
For beer brewing, choose malt made from barley. The reason is that the malt of barley is faster than that of wheat, rye, and oats because barley grows faster than other grains. In addition, wheat is not easy to bud and its buds are not suitable for brewing, so barley malt is one of the main raw materials for beer brewing.
Barley must be malted to convert the insoluble deposits into soluble sugars for the brewing process. In addition to normal malt, crystallized or roasted malt can be used for various brewing types. Crystallized malt is a steam treated malt that is slowly stewed and then dried. It is darker and has a coffee like taste. The toasted malt is dried and roasted in a hot rotary drum, which darkens the beer's charred color. The quality of malt varies greatly from place to place.
Hops are plants belonging to the nettle or hemp family. Hops have cones, which give the beer its bitter and sweet flavor, making it more refreshing and digestive.The cones are collected early in the fall and quickly dried before being sold to winemakers in barrels. The crushed cones are crushed in a special mould and placed on a tray. The trays are placed in a vacuum or ammonia filled environment to reduce the possibility of oxidation. The shape of the pellet is suitable for the addition to the container of the extract of hop-knot cones which is now widely used in all beer varieties and different extraction methods can produce very different tastes. The extract should be added at the end of the process to better control the final bitterness. Special extracts can be used to prevent the occurrence of light reactions so that beer can be produced in transparent containers with different brands of premium beer.
In beer brewing, alcohols act as magicians, fermenting the sugars in malt and rice into beer to produce alcohol, carbon dioxide and other trace amounts of fermentation products. In short, beer brewing is a complex and simple process. The complexity lies in how to mix several raw materials to make the beer taste and taste good. Simple For hundreds of years people have used several simple raw materials. At present, the innovation and reform of beer technology are the problems that beer production enterprises around the world need to think about. Only in this way can they create more new products and win wider development space for their own enterprises.
In addition to carefully selecting good materials, more attention should be paid to the purchase of beer equipment. For example, the selection of suppliers, equipment configuration, layout placement, drawings of beer equipment, and location of breweries.
This is our brewhouse 3vessel configuration
Contact Alice today