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Brewing process of beer
The formal production of beer originated in the late nineteenth Century. In 50s and 60s, with the recovery of the country's economy and the improvement of the people's life, a number of breweries were set up by the government to make the brewery industry in our country on a scale. By 80s, China's economy grew rapidly, and the beer industry was also developing unprecedentedly. It quickly became a big beer country. But our brewing beer is a blank. The public drinks beer water.

The early production of beer, the equipment is backward, and the monitoring process is mostly artificial, combined with the long time characteristics of beer production, so that the amount of artificial tasks is too large and it is easy to have quality problems. Although some control devices are started in the later period, most of them have simple control process, poor visibility, and the production process data can not be effectively saved and analyzed, and the control precision and flexibility are not good. With the rapid popularization of computer in recent years and the growing maturity of monitoring configuration software technology, people begin to use configuration software to control the process of beer production automatically, avoid the error of human operation, have enough spirit to carry out control process analysis for the manufacturer, control the improvement of the curve, and further improve the quality of the product. It provides a good reference for the original data.

流程图.png1. The process of beer
Beer production process is mainly divided into four parts: wheat production, saccharification, fermentation and canning.

With the cooperation of computer and testing equipment, with the help of monitoring configuration software platform, different control schemes can be selected according to different needs to realize the precise adjustment of the temperature and pressure of production process and ensure the production process requirements.

The development of beer industry in recent decades is a process of industrialization and automation. The future of the beer industry should be similar to the other process industries, gradually transition to the direction of management and control, so that the production data will be better integrated into the management decision-making channel, the production control model will become more reasonable and the degree of intelligence will be further improved.

Malt is made from barley. Barley is a hard grain, which is much faster than other grains, and it is precisely because it is made from barley to wheat, rye, and oat, so it is chosen as the main raw material for brewing. Barley must transform barren insoluble materials into soluble sugars for brewing processes through malt production. In addition to general malt, malt can also be used as a component of various brewage types. Malt malt is steam processed malt, slowly stewed and dried. Its color is dark and coffee like. The roasted malt is dried and heated in a rotary drum with high heat. It can make the beer contain burnt and darkened color. The quality of malt will be very different from different producing areas. In general, there are three major beer producing areas in the world, including Australia, North America and Europe. The Australian beer brewery is known for its natural, light, unpolluted and pure varieties, which are most favored by beer brewers, so it is also known as gold malt.

A hop is a plant that belongs to a nettle or a cannabis. Hops produce the tissue of the cone fruit, which is the bitter fruit and sweet to the beer, which makes the beer fresher and delicious, and helps digestion. The type of hops: the fruit of the ball: the fruit is collected in early autumn and needs to be processed quickly and then sold to the brewer. Chondrules: crush the crushed fruit in a special mold and put it on the tray. Pallets are placed in vacuum or nitrogen filled environments to reduce the possibility of oxidation. The shape of the sphere is suitable for adding in the container. Extract: hops extract is now widely used in all beer breeds, and different extraction methods will produce very different flavors. The extract should be added at the final stage of the process, which is more conducive to controlling the final bitterness. Special extracts can be used to organize the occurrence of light reactions, so that beer can be produced in transparent containers. Different brands choose different quality hops. Our brewed beer uses a variety of high-end hops: for example: Cathcart, etc.
Yeast is a fungus type of microorganism, yeast has a large number of vitamin B, rich in a certain amount of low sugar molecules and amino acids, but also contains vitamin C, vitamin H, nutrition is quite rich, more conducive to digestion and health.  In the brewing process, the yeast is a magician, which ferments sugar from malt and rice into beer, producing alcohol, carbon dioxide and other trace fermenting products. These trace but varied fermenting products, together with other flavors directly from malt and hops, make up the attractive and unique sensory characteristics of the finished beer. There are two main Saccharomyces cerevisiae: "top yeast" and "bottom yeast". When viewed from a microscope, the ovoid shape of the top yeast is slightly more obvious than that of the bottom yeast. The name of the "top yeast" is derived from the yeast that rises to the surface of the beer and can be removed at the top of the fermentation process. The bottom yeast was found in beer, and after fermentation, it was eventually deposited at the bottom of the fermentation barrel. "Top yeast" produces light beer, hard black beer and bitter beer. The "bottom yeast" produces the storage of beer and Pilsner.

Water: water plays a very important role in beer brewing. The cleanliness of the water needed for beer brewing must also remove the mineral salt contained in the water as soft water. The location of the beers was very high. It must be a place where there is clean water. With the development of science and technology and the maturity of water filtration and treatment technology, the demand for the selection of modern breweries is greatly reduced. It can be completely filtered and processed through the water and groundwater, so that it can reach the level of pure water and then brew beer.

The malt is sent to the crushing tower before being sent to the brewing workshop. Here, malt is crushed and crushed to make malted malt.

Gelatinization is about to comminution of malt / grain and water in a paste pot. The gelatinization pot is a huge gyro metal container with hot and steam inlet, stirring devices such as stirrers, agitators or propellers, and a large number of temperature and control devices. In a gelatinization pot, wheat germ and water are heated and boiling, which is a natural acid that transforms hard soluble starch and protein into soluble malt extract, called "malt juice". Then the wort is sent to the filtration container called the separation tower.

The malt juice needs to remove the malt husk in the filter tank before being pumped into the boiling pot and add hops and sugar.

Boil: in a boiling pot, the mixture is boiled to absorb the taste of hops, and to improve and disinfect it.

After boiling, the wort with hops is pumped into the cyclotron to remove unwanted hops and insoluble proteins.

Cooling and fermentation: clean wort is pumped from the cyclotron and then sent to the heat exchanger for cooling. Subsequently, malt juice was added to the yeast and began to enter the fermentation process.

During fermentation, cultured yeast converts fermentable sugar from wort to alcohol and carbon dioxide to produce beer. Fermentation takes place within eight hours and speeds up, accumulating a high-density foam called "wrinkle". The bubble reaches its highest level in third or fourth days. Starting from the fifth day, the rate of fermentation slowed down and the wrinkles began to spread on the surface of the wort, which must be skimmed off. After fermenting all the fermentable substances in the wort, the yeast begins to form a thick deposit at the bottom of the container. The temperature gradually decreased and the fermentation was over after 8~10 days. In the whole process, temperature and pressure must be strictly controlled. Of course, the difference in beer production and production process leads to different fermentation time. In general, the fermentation process of storage beer takes about 6 days, while that of pale beer is about 5 days.

After the fermentation, most of the yeast was deposited at the bottom of the tank.  The brewers reclaimed the yeast for use in the next tank. After the yeast is removed, the resultant "tender beer" is pumped into the fermentor (or called the ripening tank). Here, the remaining yeast and insoluble proteins are further precipitated to make the style of beer mature. The mature time varies with the varieties of beer, usually in 7~21 days.

Each batch of beer can be delivered to the packaging line before strict packaging and physical examination and sensory evaluation of wine taster.

Bottled beer is the most popular form of packaging, and also has the most typical packaging process, namely bottle washing, filling, sealing, sterilization, labeling and boxing.