Beer Brewing Process

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M
MILLING
Milling the grains - the malt.
It is important to crush the grains just enough to expose the starchy center of the barley seeds, without damaging the
grain hulls. Once finished with the mashing process, the granulated grains are also used to filter the wort. During the
beer brewing process, the starch will convert to sugars and later to alcohol.

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Crush

MM-LT r
ate

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Hot

MASHING

The crushed malt is added to a mash tun (MM-LT) and

mixed with hot water to form the mash.
The mash inside the tank is gradually heated to create
optimal conditions for the activation of enzymes that
break down the starch and convert it to simple
water-soluble sugar molecules.
Temperature and mashing time must be continuously
monitored.
The liquid obtained from the mash is called the wort.

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LAUTERING ge wa er
a r
nt gr in
a

e
Sp

p Lautering is the process of separating the wort from

the insoluble parts of the mash (grain) which are
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sparged with hot water to obtain any residual extract.

The wort is drained through the perforated bottom,
while the grain stays behind.
The spent grain is removed once the mashing process
is completed.

K-W

BOILING s
op
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The sweet liquid called wort is pumped into the kettle

(K-W), where it is boiled in order to kill any microorganisms
that may be present in the liquid.
This is also the stage at which hops are added to the beer.
Hops require boiling water in order to release their aromatic
components.

WHIRLPOOL
At the end of the boil, the solid particles must be separated from the
liquid.
When activated, the whirlpool effect makes the solid particles gather
in the center of the tank bottom, so that they can be easily removed.

COOLING

The wort must then be cooled down to fermentation

temperatures before yeast is added.
The wort cooling process is carried out using a plate
heat exchanger.

AERATION
Oxygen Sterile air is then added to the solution to provide additional oxygen, which is
O2 needed for the yeast to function and helps the yeasts to split into multiple cells.

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FERMENTATION
Once the wort is sufficiently cooled and aerated, it is transferred
into the fermentation tank. Yeast is then added to start the
fermentation process.
It is during this stage that the sugars that were released from the
malt are converted to alcohol and carbon dioxide.
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Hop

MATURATION / CONDITIONING

Fermentation produces “green beer “ which contains suspended

particles, lacks sufficient carbonation, taste and aroma, and is
microbiologically unstable.
Young beer needs to be matured to fully develop its flavor. There are
two main maturation techniques.
The first option is secondary fermentation of the remaining
fermentable extract at a reduced rate, controlled by low
temperatures.

The second technique is the so-called cold storage - short-term

storage of young beer at very low temperatures.

FILTRATION
Most beers are then filtered. The filtration process removes the remaining
solid particles, which improves the beer’s flavor, shelf life, and appearance.

PACKAGING

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