The production of beer
The principal stages of the production of beer:
- The grinding of the malt: This operation separates the flour from the grits and the husks.
- Steeping: The malt is mixed with water.
- Filtration: Filtration is necessary to separate the sugar of the liquid malt from solid particles or distillers wash.
- Wort boiling: In this boiling process, the wort, supplemented with hop, is brought to a boil.
- Cooling phase:The wort is cooled down very quickly. A heat exchanger takes down the temperature of the wort to 12°C.
- Fermentation: Beer yeast is added. The fermentation takes between 5 and 7 days. During this stage, the malt sugar is transformed into alcohol and C02.
- Storage: A storage period of at least four weeks at a temperature of 4°C maximum is needed to make sure that the maturing process can continue and that the beer becomes clear. After the storage period, the beer is ready to be drunk. Still, owing to the yeast, it is a bit turbid. Then, the beer is bottled, or filled in casks or kegs.