A Rundown on How Beer is Made in Large Batches

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Beer

Ask a random stranger in the street if he enjoys drinking beer, and his answer is usually yes. The sweet, fermented nectar is something that has become a favourite by many people throughout the world. However, the creation of such a beverage is far from an easy process.

Moreover, it requires a lot of equipment if it is taken to an industrial scale. A tank and a food-grade progressive cavity pump are only some of the things needed to make the world’s favourite swill aside from water.

This piece will take broad steps on how your favourite drink is made. Various types of beers may require variations in the process, but this is how it is usually done.

Cleaning of Equipment

The first – and most important – step in the beer-making process is to make sure that all the tools, containers, and equipment that will be used in the process are clean and sanitised. Fermentation is controlling the rotting of the product and having germs in any of the surfaces that the liquid will touch will spoil the process.

Grain-Milling and Mash-Making

Different types of grains are milled to break the kernels and extract the fermentable sugars, also known as grist. The grist is then turned to mash by placing it in a mash tun to be mixed with heated water.

Lautering and Boiling

The mash is transferred to a lauter tun. In this tank, the wort, also known as the sweet liquid found in the mash, is extracted and separated from the grain husks. The purpose of this task is to get as much of the sugar from the mash as possible to provide food for the yeast later.

The husks are then given to farmers as either pig feed or fertiliser. The wort that is collected gets moved to a different container that is called the kettle. The liquid will be brought to a boil at a certain temperature before the hops are added.

This process is meant to kill any unnecessary enzymes that could ruin the fermentation process.

Cooling Down the Wort

After the wort has been boiled, it is important to cool it down to prepare it for fermentation. Extremely hot temperatures will immediately kill off the yeast, so cooling it down inside a whirlpool tank is the best course of action.

Fermentation and Maturation

The cooled wort, also known as a brew, is then moved to a fermentation tank in preparation for the yeast. The yeast is added during the filling of the vessel, and the temperature of the brew should activate the yeast without much problem.

The brew will be left alone after the addition of the yeast to let it do its thing. The fermentation process will turn the brew into the beer we all know and love.

Filtration, Carbonation, Cellaring and Packaging

Once the fermentation is finished, the beer is passed through a filter and a carbonation machine before being placed inside a tank that will be cellared for three to four weeks. Once the cellaring process is complete, it’s then time to package it to bottles or cans.

Beer-making is an intricate yet fascinating process that offers a lot of potential for creativity from the brewer. Creating a great batch of beer will always sell, and this process should help you make a lot.

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