General situation of factory
Harbin Beer Group is a large beer group with Harbin Beer Co., Ltd. as its core enterprise and Harbin brand beer as its core brand. Now it has 13 large and medium-sized beer production enterprises, and it is the largest professional beer production enterprise in Chinese mainland.
One of the quotient.
Harbin Beer, born in 1900, is the earliest beer brand in China. In 2002, it was awarded as "China Famous Brand Product" by the national authority. Harbin beer co., ltd,
Its predecessor, Urublevscki Brewery, was founded in 1900, and it is the earliest beer producer in China. In recent years, Harbin Beer Group has implemented brand strategy and gradually established.
With perfect and extensible three-dimensional marketing network and extensible business model, the enterprise is always in a benign state of rapid development, with strong development trend and brand.
Permeability has always surprised peers.
High-quality products come from strict scientific management at home and efficient all-round service abroad. "Let every bottle of beer satisfy customers" is the essence of every "Harbin Beer Man".
Measurement standards and service commitments. In recent years, Harbin Beer Group has invested heavily in introducing the most advanced beer production and testing equipment in the world, and has taken the lead in realizing the computerization of production management in China.
And the production process is fully automated, and a compound management system of ISO9000 and ISO 14000 is established, which improves the management level and realizes environmental protection.
Production. While strengthening quality management, Harbin Beer Group pays more attention to the establishment of all-round service system in product market and introduces brand-new marketing concepts and methods.
Through a series of scientific marketing methods, new products are constantly introduced to meet the needs of consumers with different preferences.
At present, Harbin beer not only occupies an absolute market share in the three northeastern provinces, but also sells to other provinces and regions except Tibet, and also sells to Britain, the United States, Russia and Japan.
In Japan, South Korea, Singapore, Hongkong, Taiwan Province and other countries and regions 10, Harbin Beer wins with its pure and refreshing taste, clean taste and high-grade image.
More and more praised and loved by consumers.
The technological process of beer production includes two parts: malting and brewing. Both of them produce cooling water, accounting for about 65% of the total displacement of the brewery. The water quality is good and can be recycled for soaking and washing wheat. Medium-high pollution load wastewater mainly comes from the process of soaking self-made wheat and saccharification, fermentation, filtration and packaging in brewing, and its chemical oxygen demand is between 500 and 40000 mg/L. Except for the continuous discharge of packaging wastewater, other wastewater is discharged intermittently (see table 1). Table 1 Source and concentration of wastewater with high pollution load in beer industry. CODcr concentration in process wastewater/(mg. L- 1) Discharge mode Wheat soaking process 500 ~ 800 Intermittent discharge saccharification process 20000 ~ 40000 Intermittent discharge fermentation process 2000 ~ 3000 Intermittent discharge packaging process 500 ~ 800 Continuous discharge brewery total drainage belongs to medium-high concentration organic wastewater, which is acidic and has a pH value of 4.5 ~ 6.5. The main pollution factors are chemical oxygen demand (CODcr), biochemical oxygen demand (BOD5) and suspended matter (SS), and the concentrations are 1000 ~ 1500, 500 ~ 1000 and 220 ~ 440 mg/L respectively. Biodegradability of beer wastewater (BOD5/CODcr).
(1) According to the original wort concentration:
1, nutritious beer: sugar content: 2.5 ~ 5bx, alcohol content: 0.5 ~ 1.8%.
2. Table beer: sugar content: 4 ~ 9BX alcohol content: 1.2 ~ 2.5%
3. Stored beer: sugar content: 10 ~ 14bx alcohol content: 2.9 ~ 4.2%.
4. High concentration beer: sugar content: 13 ~ 22bx alcohol content: 3.5 ~ 5.5%.
(2) According to the color of beer:
1, light beer: Czech Bilson beer is a typical example.
2. Strong beer: dark beer and red beer.
3. Dark beer: represented by Munich beer in Germany.
4. Green beer: it is green due to the addition of spirulina.
5. Wheat beer, also known as white beer, is light yellow in color and has a fatty taste.
(3) Whether the finished beer is sterilized;
1, draft beer: sold without pasteurization.
2. Cooked beer: sold after pasteurization.
3. Pure draft beer: The finished beer is sterilized by ultrafiltration and other methods instead of pasteurization.
Wheat making process
There are many kinds of beer, and the production technology is not the same. Brewing beer from barley is a complicated process. The basic process is as follows: First, malt is made. Barley must transform insoluble starch into soluble sugar through germination process for brewing process. In addition to ordinary malt, crystallized malt or roasted malt can also be used as ingredients for various brewing types. Crystallized malt is steamed malt, stewed slowly and then dried. It's dark and tastes like coffee. The roasted malt is roasted in a drum with high fire, which can make the beer contain burnt flavor and turn black in color. The second is to jump. Hops belong to nettles or cannabis plants. They have conical tissues. It is these cone-shaped fruits that inject bitterness and sweetness into beer, making it more refreshing and delicious and helpful for digestion. The third is fermentation. Yeast is a fungal microorganism. In the process of beer brewing, yeast ferments the sugar in malt and rice into beer, producing trace fermentation products such as alcohol and carbon dioxide. These fermentation products, together with flavor substances from malt and hops, constitute the attractive and unique sensory characteristics of the finished beer. The fourth is to choose water. More than 90% of each beer is water, and water plays a very important role in beer brewing. The water quality should not only be clean, but also the mineral salts contained in the water must be removed to make it almost pure water, and then it can be used to brew beer.
Wort preparation process
The technological process of beer production explains the processing and treatment of raw materials; Beer brewing needs four raw materials: barley, hops, water and yeast. The quality of these raw materials determines the quality of beer produced. Understanding the characteristics of these four raw materials and their influence on the process is the premise of processing. Only in this way can the process control be targeted. The preparation of malt barley provides the necessary starch for beer brewing, which is converted into fermentable extract in the saccharification workshop of brewery. It is very important to plant barley varieties suitable for brewing beer, because the malt extract made from these barley is high in content. Malt is made from barley, and the purpose of malting is to form enzymes in barley granules and transform some substances in barley granules. So barley needs to germinate, and it can only germinate for a while. There is malt made of barley, which looks almost like barley. The manufacture of malt includes the following steps: acceptance, cleaning, grading and transportation of barley; Drying and storage of barley; Barley soaking; Germination; Malt drying; Malt treatment after drying; The weighing of raw materials The feeding amount of this design is relatively large, so the traditional tipping scale is no longer applicable. This design adopts electronic weighing scale, which is called accurate weighing, and the feeding process should not be too fast. Divided into: front box, weighing box and rear box. The purpose of maltose saccharification is to make the enzyme in malt play its role as much as possible and decompose the contents of malt, and malt must be crushed. Crushing is a mechanical crushing process. In this process, wheat bran must be protected, because wheat bran will be used as the filter medium in the filter tank. Saccharification involves contacting enzymes to decompose malt contents as much as possible. Therefore, it is necessary to crush malt. The finer the pulverization, the larger the action surface of the enzyme and the better the decomposition of the contents. The finer the malt is broken, the smaller the volume of spent grains is. The finer the malt is broken, the worse the permeability of the spent grains layer, the tighter the spent grains are sucked and the longer the filtration time. Therefore, the crushing of malt should not be too fine. Generally speaking, grinding can be divided into dry grinding and wet grinding. This design adopts wet crushing. Before the malt is crushed, if the malt is soaked, the wheat bran and malt contents will absorb water and become elastic, and the malt contents can be separated from the wheat bran and crushed, but the wheat bran will hardly be damaged, thus improving the filtering ability and better decomposing the finely divided malt contents. The upper part of the wet pulverizer is provided with a malt bin with a conical outlet, and the malt bin is soaked in the wheat bin. The quality of crushing will affect: saccharification process, iodine detection time, wort filtration, saccharification workshop output, fermentation, beer filterability, beer color, taste and overall flavor. Saccharification is the most important process in wort preparation. In the process of saccharification, water and malt are not mixed, so that the contents of malt are dissolved out and the extract is obtained. Material changes during saccharification. The purpose of saccharification' Most of the contents in malt mash are insoluble in water, while the substances entering beer can only be water-soluble, so we must change the insoluble substances in mash into water-soluble substances through saccharification. We call all substances that enter the solution extracts. The purpose of saccharification is to form as many and better quality extracts as possible. The main amount of extract can only be produced by the action of enzymes in saccharification. The enzyme works in its optimum temperature range. Characteristics of Enzymes An important characteristic of an enzyme is its activity of decomposing substrates. This activity depends on various factors: 1. Temperature: The activity of enzyme depends on temperature. At a certain temperature, the activity of the enzyme will change. At low temperature, the enzyme activity can be maintained almost indefinitely, but with the increase of temperature, the enzyme activity decreases rapidly. 2.PH value: Because the curly structure of the enzyme will change with the change of PH value, the activity of the enzyme also depends on PH value. The decomposition process of the following substances is very important for brewing: starch decomposition; Decomposition of β -glucan (wheat gum); Protein's decomposition. In the decomposition of starch, starch must be completely decomposed into sugar and dextrin that do not change the color of iodine solution. The complete decomposition of starch is not only due to economic reasons, but also insoluble residual starch can lead to gelatinization and turbidity of beer. Starch decomposition is divided into three processes: pasting, liquefaction and saccharification. 1. gelatinization: refers to the expansion and cracking of starch particles in hot water solution. Compared with ungelatinized starch, the free starch molecules in this viscous solution can be decomposed better by amylase. The gelatinized starch no longer aggregates into solid starch particles, so the enzymes contained in the liquid can be directly and rapidly decomposed. On the contrary, the decomposition of ungelatinized starch takes many days. 2. Liquefaction: Liquefaction is to reduce the viscosity of gelatinized starch solution through the action of α -amylase 3. Saccharification refers to the decomposition of liquefied starch into maltose and dextrin under the action of amylase. Its inspection is carried out by "iodine test". The examination of starch decomposition can be carried out with the aid of 0.02mol/L iodine solution (alcohol solution of iodine and potassium iodide), which is called "iodine examination". When detecting iodine, the mash sample must be cooled before it can be carried out. Principle of iodine test: At room temperature, iodine solution will change from blue to red when it meets starch molecules and larger dextrin, but all Hall molecules and smaller dextrin can't change the color of iodine solution. Iodine solution will appear purple when it meets branched dextrins of macromolecules and middle molecules. This discoloration process is not easy to identify, but it can indicate that the wort iodine test is abnormal. During saccharification, the following starch decomposition products which can be fermented by beer yeast but not by beer yeast are produced: 1 dextrin: non-fermentable; 2. Maltotriose: It can be fermented by all highly fermented yeasts. Maltose can only be decomposed by yeast during fermentation, that is, it can only be stored in post-fermentation (post-fermented sugar); 3. disaccharides such as maltose: can be fermented by yeast very well and quickly (mainly fermentable sugars); 4. Glucose: first decomposed by yeast (fermentable sugar); The influence of various factors on starch decomposition is 1. Temperature: 62~64℃ for a long time saccharification can obtain beer with high final fermentation; If it exceeds this temperature, the beer will be saccharified at 72~75℃ for a long time, and the final fermentation degree will be low and the fuzzy flavor will be rich. The saccharification temperature has a great influence, so the saccharification stops at the optimum temperature of various amylases, that is, the static temperature of maltose formation is 62 ~ 65℃, and the optimum temperature of β -amylase is: The termination temperature of saccharification is 72 ~ 75℃, and the optimum temperature of α -amylase is 72 ~ 75℃. The saccharification temperature after saccharification is 76 ~78℃. 2. Time: In the process of saccharification, the role of enzymes is uneven. The enzyme activity can be divided into two stages: (1) 10 ~20min, and then it reaches the maximum activity. The activity of the enzyme was the highest in the range of 62 ~68℃. (2) After 2)40 ~ 60min, the enzyme activity decreased rapidly and then slowly. 1.PH value: when the PH value of mash is 5.5 ~5.6, it can be regarded as the best PH value range of two amylases. Compared with the mash with higher PH value, the concentration of the extract can be increased at this Ph value. More fermentable sugar is formed, and the final fermentation degree is improved. 2.2. 1.4 Inspection of starch decomposition When saccharifying, the starch must be completely decomposed to make the iodine test normal; At the end of saccharification, starch decomposition was checked by iodine test. Because iodine solution meets starch and dextrin and only develops color in cold mash, it is necessary to cool the sample of iodine detection mash. Put the cold paste on a white porcelain basin or plaster stick, and then drop a drop of 0.02mol/L yellow iodine. The saccharified mash shall not change color during iodine inspection; At the end of wort boiling, iodine test must be carried out (after saccharification). If the iodine test changes color, it means that the iodine test of this wort is not normal. People call this "blue saccharification". Then the resulting beer will appear "gelatinization turbidity" because dextrin with larger molecules is insoluble. The short-term measures are as follows: take wort or first wort and add it to fermented wort.
Brewing process of beer
First of all, the production process of beer
The beer production process is mainly divided into four parts: malting, 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, and the parameters such as temperature and pressure in the production process can be accurately adjusted to ensure the production process requirements.
The development of beer industry in recent decades is a process from industrialization to automation. The future of beer industry should be similar to other process industries, and gradually transition to the direction of management and control integration, so that production data can be better integrated into business decision-making channels, production control mode is more reasonable, and the degree of intelligence is further improved.
Malt is made from barley Barley is a hard grain, which ripens faster than other grains. It is precisely because barley is faster than wheat, rye and oats in making malt that it is selected as the main raw material for brewing. Wheat without shell is difficult to malt and is not suitable for brewing. Barley must convert insoluble sediment into soluble sugar through malting process for brewing process. In addition to ordinary malt, crystallized malt or roasted malt can also be used as ingredients for various brewing types. Crystallized malt is steamed malt, stewed slowly and then dried. It's dark and tastes like coffee. The roasted malt is dried and roasted in a rotating drum with high heat, which can make the beer contain burnt flavor and black color. The quality of malt varies greatly in different producing areas. Generally speaking, there are three major beer and wheat producing areas in the world, Australia, North America and Europe. Among them, Australian beer malt is most favored by beer brewing experts because of its emphasis on nature, abundant light, no pollution and pure variety, so it is also called golden malt.
Hops belong to nettles or cannabis plants. Wine peanuts have the structure of cones, and it is these cones that inject bitterness and sweetness into beer, making it more refreshing and delicious and helpful for digestion. Hop type: cones: cones are collected in early autumn and need to be dried quickly, then put into barrels and sold to brewers. Granulation: Crush the crushed cone in a special mold and put it on a tray. The tray is placed in a vacuum or nitrogen-filled environment to reduce the possibility of oxidation. The shape of the particles is suitable for adding to the container. Extract: the extract of hops cones is now widely used in all beer varieties, and different extraction methods will produce very different flavors. The extract should be added at the last stage of the process, which is more conducive to controlling the final bitterness. Special extracts can be used to organize the photoreaction, so that beer can be produced in transparent containers. Different brands choose different quality hops. For example, Shi Hao beer only uses "green bullet" hops in the deep valleys of New Zealand, a clean country.
Yeast is a fungal microorganism. Yeast is a magician in the process of beer brewing. It ferments the sugar in malt and rice into beer, producing alcohol, carbon dioxide and other trace fermentation products. These small and diverse fermentation products, together with other flavor substances directly from malt and hops, constitute the attractive and unique sensory characteristics of the finished beer. There are two main types of beer yeast: upper yeast and lower yeast. Under the microscope, the yeast on the top is slightly oval than the yeast on the bottom. The name "Top Yeast" comes from the fact that during fermentation, the yeast rises to the surface of beer and can be skimmed at the top. "Bottom yeast" always exists in beer, and finally precipitates at the bottom of fermentation barrel after fermentation. "Top Yeast" produces light beer, stout beer and bitter beer. "Bottom Yeast" produces lager beer and Bilson beer.
Brewing process
Barley is stored for 2-3 months after harvest. It takes about 10 days from barley to malt. After feeding, it will ferment for a week and mature for dozens of days. In order to provide you with fresh and delicious draft beer, Beijing Beer has established a perfect quality management system for every detail of draft beer production by adopting the most advanced technology and management means.
(1) malting process
Germinating barley by water and air, then drying, controlling its growth, and then removing roots to make malt.
(2) Saccharification process
Gelatinization pot: First put some auxiliary materials such as malt, rice, corn and starch into the gelatinization pot and boil.
Saccharification tank: add proper amount of warm water to the remaining malt and add auxiliary materials boiled in gelatinization tank. At this point, the starch in the liquid will be converted into maltose.
Wort filtering tank: after the raw pulp is filtered in the saccharification tank, transparent wort (syrup) is obtained.
Boiling pot: add hops to wort to boil, giving off the unique aroma and bitterness of beer.
(3) Fermentation and ripening process
Fermentation tank and maturation tank: beer yeast is added to the cooled wort for fermentation. Sugar in wort breaks down into alcohol and carbon dioxide. You can produce "tender beer" in a week or so, and then it will mature in a few days.
(4) filtration process
Beer filtration: After the mature beer is filtered, amber draft beer is obtained.
(5) bottling and canning process
Bottle-filling and canning machine: First, put the brewed beer into beer bottles or beer cans. Then, after strict inspection by visual inspection, liquid inspection machine, etc., it is put into a beer box and delivered from the factory.
Bottle washer: Cleaning recycled beer bottles.
Empty bottle inspection machine: even the smallest scar will not be let go.
Sensory inspection: In Beijing Beer Company, the newly brewed beer is actually tasted by a special person every day. Only after ensuring its quality can we safely present delicious beer in your packaging process.
The packaging technology of canned beer is simpler and easier to control than bottled and barreled beer. The main equipment of the automatic canning line consists of a stacker, a canning machine, a sterilizer, a cartoning machine/a sealing machine, and the filling speed can reach 1000cpm, which is comparable to that of a kiosk factory.
The technological process of beer canning is as follows: the empty cans in the storage yard are unloaded from the plastic tray by the stacker, pushed onto the plastic chain plate, washed with 80oC hot water in the washing machine, and drained to achieve sterility. And then filling with CO2 at the same pressure, and replacing the air in the tank with CO2. After filling, spray carbon dioxide to the jar mouth to induce foam and quickly seal the lid. The liquid level is detected by an automatic quantifier and then pasteurized (spray sterilized). After canning, it is dried with an air dryer, and then the production time is sprayed on the bottom of the can with an inkjet printer.
According to the packaging form, different packaging machines are used: the single die-cut cardboard is wrapped, tin foil is pressed on one big surface of the cardboard, and the other big surface and two sides are lifted by mechanical bars in turn, and hot sol is quickly bonded to the factory seams and shake covers. Domestic breweries generally adopt package type, which is provided by German Kisters company. There is also a knock-down type (the manufacturer's joints are bonded in the carton factory). The sucker of the cartoning machine sucks the big surface into a hole, and the mechanical rod pushes the ear in and then sticks it on. This packaging method is very effective and widely used abroad. The wrapping type cartoning machine can also wrap the thermoplastic film with paper holder for cartoning. At this time, the cartoning machine needs to be equipped with PE film cutting and wrapping system and heat shrinkage furnace. If there is printing on the surface of PE film, photoelectric eye device is needed. After automatic packaging and bonding, OPP sealing tape is generally no longer used for listening boxes. The typical 355ml can is 24 cans, and there are also 18 and 12 cans, mainly depending on the habit of consumers to buy whole boxes.
Malt is made from barley Barley is a hard grain, which ripens faster than other grains. It is precisely because barley is faster than wheat, rye and oats in making malt that it is selected as the main raw material for brewing. Wheat without shell is difficult to malt and is not suitable for brewing. Barley must convert insoluble sediment into soluble sugar through malting process for brewing process. In addition to ordinary malt, crystallized malt or roasted malt can also be used as ingredients for various brewing types. Crystallized malt is steamed malt, stewed slowly and then dried. It's dark and tastes like coffee. The roasted malt is dried and roasted in a rotating drum with high heat, which can make the beer contain burnt flavor and black color. The quality of malt varies greatly in different producing areas. Generally speaking, there are three major beer and wheat producing areas in the world, Australia, North America and Europe. Among them, Australian beer malt is most favored by beer brewing experts because of its emphasis on nature, abundant light, no pollution and pure variety, so it is also called golden malt.
Hops belong to nettles or cannabis plants. Wine peanuts have the structure of cones, and it is these cones that inject bitterness and sweetness into beer, making it more refreshing and delicious and helpful for digestion. Hop type: cones: cones are collected in early autumn and need to be dried quickly, then put into barrels and sold to brewers. Granulation: Crush the crushed cone in a special mold and put it on a tray. The tray is placed in a vacuum or nitrogen-filled environment to reduce the possibility of oxidation. The shape of the particles is suitable for adding to the container. Extract: the extract of hops cones is now widely used in all beer varieties, and different extraction methods will produce very different flavors. The extract should be added at the last stage of the process, which is more conducive to controlling the final bitterness. Special extracts can be used to organize the photoreaction, so that beer can be produced in transparent containers. Different brands choose different quality hops. For example, Shi Hao beer only uses "green bullet" hops in the deep valleys of New Zealand, a clean country.
Yeast is a fungal microorganism. Yeast is a magician in the process of beer brewing. It ferments the sugar in malt and rice into beer, producing alcohol, carbon dioxide and other trace fermentation products. These small and diverse fermentation products, together with other flavor substances directly from malt and hops, constitute the attractive and unique sensory characteristics of the finished beer. There are two main types of beer yeast: upper yeast and lower yeast. Under the microscope, the yeast on the top is slightly oval than the yeast on the bottom. The name "Top Yeast" comes from the fact that during fermentation, the yeast rises to the surface of beer and can be skimmed at the top. "Bottom yeast" always exists in beer, and finally precipitates at the bottom of fermentation barrel after fermentation. "Top Yeast" produces light beer, stout beer and bitter beer. "Bottom Yeast" produces lager beer and Bilson beer.
The beer produced by Lion King Group anywhere in the world only uses the strains of Lion King "Yeast Bank" headquartered in Australia. There, the researchers of Lion King are committed to the cultivation of pure yeast and the development of new strains to meet the constant demand of consumers for new flavors of beer. Lion King Group regularly airlifts the yeast needed for brewing Shi Hao beer, Lake beer and Taihu beer to China, so as to keep the uniform taste of each bottle of Lion King beer. The yeast used in Baker Beer is regularly transported to China by air from German Baker Company.
Refined sugar: Refined sugar is an important additive for some beers. It makes beer lighter in color, less in impurities and fresher in taste. In Taihu beer and Lake beer brewed by Lion King, refined sugar was obtained by adding rice to make the beer taste more refreshing to meet the needs of consumers in southern Jiangsu.
Water: Each bottle of beer is more than 90% water, and water plays a very important role in the process of beer brewing. In addition to the cleanliness of water quality, beer brewing must also remove the mineral salts contained in the water (some manufacturers claim that beer is brewed with mineral water for commercial purposes) before it can become soft water. The location of early breweries was very demanding, and it must be a place with clear water. With the development of science and technology and the maturity of water filtration treatment technology, the requirements of modern brewery for site selection are greatly reduced. Tap water and groundwater can be filtered and treated to make them almost pure water, and then used to brew beer.
In particular, in order to protect the environment, more and more beer producers with social responsibility began to give up using relatively cheap groundwater to brew beer and began to use relatively expensive tap water.
The malt is sent to the crushing tower before being sent to the brewing workshop. Here, malt is crushed by light pressure and made into malt for brewing. The crushing tower of Lion King Beer & Beverage (Suzhou) Co., Ltd. is equivalent to a seven-story building.
Gelatinization treatment: mixing malt/grain to be crushed with water in a gelatinization pot. Gelatinization pot is a huge rotating metal container, equipped with hot water and steam inlets, stirring devices such as stirring rods, blades or propellers, and a large number of temperature and control devices. In the gelatinization pot, malt and water are heated and boiled. This is a natural acid that converts insoluble starch and protein into soluble malt extract, which is called "wort". The wort is then sent to a filter container called a separation tower.
Before the wort is pumped into the boiling pot, the hull of the wort should be removed in the filter tank and hops and sugar should be added.
Boiling: in a boiling pot, boil the mixture to absorb the smell of hops and improve and disinfect it.
After boiling, the wort added with hops is pumped into a rotating sedimentation tank to remove unwanted hops residues and insoluble protein.
Cooling fermentation: after the clean wort is pumped out of the cyclone sedimentation tank, it is sent to a heat exchanger for cooling. Subsequently, yeast was added to the wort to start the fermentation process.
In the fermentation process, artificially cultivated yeast converts fermentable sugar in wort into alcohol and carbon dioxide to produce beer. Fermentation took place within eight hours and proceeded at an accelerated speed, accumulating a kind of high-density foam called "wrinkle foam". The foam reached its highest stage on the 3rd or 4th day. From the fifth day, the fermentation speed slowed down, and wrinkles and foams began to appear on the surface of wort, which must be skimmed. After yeast fermented all fermentable substances in wort, a thick layer of sediment began to form at the bottom of the container. Then the temperature gradually decreased, and the fermentation was completely finished after 8~ 10 days. In the whole process, it is necessary to strictly control the temperature and pressure. Of course, different beers and different production processes lead to different fermentation times. Usually, the fermentation process of stored beer takes about 6 days, and light beer takes about 5 days.
After fermentation, most of the yeast settled at the bottom of the pond. The brewer recycled this part of yeast for the next can. After the yeast is removed, the product "tender beer" is pumped into the post-fermentation tank (or maturation tank). Here, the remaining yeast and insoluble protein are further precipitated, which makes the style of beer mature gradually. The ripening time varies with beer varieties, and is usually 7~2 1 day.