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How to improve the overall quality of beer?
How to improve the overall quality of beer? In the beer brewing process, the soaking, germination, ro
How to improve the overall quality of beer?
How to improve the overall quality of beer?
In the beer brewing process, the soaking, germination, roasting, saccharification and fermentation processes of the raw materials are crucial to the quality of beer.
First of all, in the wheat-making process, the degree of immersion of wheat (water content of wheat grains) is one of the key control points in the wheat-making process. For barley, the most popular immersion degree in China is 45% -46% (production of light-colored malt), while for wheat or triticale, a slightly lower immersion degree than barley can be used. 42%, to prolong the germination time properly and promote good malt dissolution. In baking equipment, most domestic breweries still use single-layer high-efficiency drying furnaces to produce light-colored barley malt.
Secondly, in the saccharification process, the choice of saccharification method has always been valued by winemakers. In recent years, in order to improve the characteristics of beer, make full use of auxiliary materials (non-germinated rice, puffed corn, etc.) to improve the yield of saccharified leachate and save energy.
Thirdly, in the beer fermentation process, the traditional beer fermentation adopts the following beer yeast for low-temperature main fermentation, and waits for diacetyl to reach the standard before storing for a longer time to make the liquor clear naturally. Beer produced by traditional fermentation has a long brewing period, although the taste is harmonious and pure, and the flavor is soft. At present, most breweries use open-air cylindrical cone bottom fermentation tanks for modern beer fermentation on the basis of retaining the traditional fermentation process, which can greatly shorten the fermentation time and improve production efficiency.
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