Production technology

The classical technology of beer brewing includes the following stages: making of malt from barley, preparing the mash, fermenting the mash, secondary fermentation of the beer, beer processing and bottling. This is a lengthy and difficult process.

The main raw materials for beer production:

  • Purified water
  • Light barley malt
  • Beer brewing barley
  • Granulated sugar
  • Bitter hops
  • Aromatic hops
  • Beer brewing yeast

Malt consists of sprouted and dried grains (barley, wheat, etc.). The type of the beer depends on the type of the malt. Hops are added to give the beer pleasant bitterness and serves as a foaming agent. Beer production is made in several stages.

Only the water prepared for beer brewing according to GOST requirements can be used in the process.

The crushed malt is added to the water. This process is called “mashing” and is done in accordance with special time and temperature regimes.

The mixture is then filtrated where it is separated into the unhopped wort and spargins (insoluble parts of barley).

Hops are then added to the filtered wart. During the boiling the wort is saturated with taste and flavor of hops, and various aromatic components that may add bad taste to beer are removed.

The ready hopped wort is then delivered to the fermentation reservoir.

Beer yeast in then added to the chilled wort. After fermentation the product is turbid, and tastes not at all like beer. This is why the beer is then fermented again (undergoes secondary fermentation). The beer is kept under low pressure of carbon dioxide, which is released in the fermentation process.

Residue of yeast is then filtered away, the beer is carbonized (saturated with carbon dioxide) and pasteurized.

Then the beer is poured into PET bottles, which are molded from preforms, rinsed, filled with the product and capped. After that the label is attached to the bottle. The products are then wrapped in heat-shrinking film, and placed on pallettes.