The character of beer. Germinated, roasted and dried grain (malted). Depending on the degree of roasting, the color of the malt is defined.
The grinding of the grain consists in destroying the grain, respecting the husk and causing the flour to be pulverized.
Throughout the maceration the extract is formed. The substance obtained from the extraction of the malt when it becomes a solvent is called an extract.
The purpose of this process is to extract to the maximum the sugars that keep the interior of the malted grains, dissolving them in hot water to form a sweet must that then must be separated from the exhausted grains in the process that we call “lautering”.
THE MUST BOIL
What we are looking for at this stage is the removal of unwanted volatile compounds, the isomerization of hop acids, the denaturation and flocculation of proteins, sterilization, enzymatic inactivation, the concentration of the must and also this is where the color is defined, some specific flavors and aromas.
The must is clarified in a Whirlpool pot, where with a swirl the solids are separated from the must, by precipitation forming in the center of the pot a conical cake of waste or hot turbines.
THE MUST COOLING
The plate heat exchanger cools the must in order to prepare it for the addition of brewer's yeast.
With the addition of brewer's yeast, the sugars will begin to transform into alcohol and carbon dioxide.
Maturation is the period during which the beer undergoes a prolonged rest of two to six weeks in a cold room of 3°C in order to clarify and balance it by means of a physical process of separation and precipitation of the residual protein agglomerations of the malt and hops leading all this to the improvement of the organoleptic conditions of the product.
After the maturation, the beer is ready to be packaged in stainless steel barrels (Kegs)/bottles to be delivered to the final consumer.