Technique |
(1) Choice barley: high-quality barley which is used in Yanjing beer as ingredient is all imported from Australia and Canada. |
(2) Soaking: to increase the water content in barley, and dispose dust, impurity, microorganism and other detrimental substances. |
(3) Germination: to form all kinds of ferments in barley; parts the macromolecule substances, such as amylum, protein, half-cellulose and etc. will decompose to meet the requirement of saccharification. |
| (4) Dessication and burning: to decompose water in the malt to prevent malt from decaying and to make it easy for storing; eliminate the fishy raw smell of the malt at the same time to create the color, smell and flavor of malt; cease the growing of green malt and decomposition of ferments. |
| (5) Removing the roots: the roots are easy to absorb water which will make barley decay due the absorbing of water when it is stored; the roots taste bitter, which will destroy the flavor and color of beer; therefore, the roots must be removed. |
| (6) Smashing raw materials: to increase specific surface square of raw materials by smashing them; soluble substances are easy to be soaked out, which is beneficial to the function of ferments and prevents unsolvable substances in the malt from further decomposing. |
(7) Saccharification: make use of ferment hydrolysate in malt; decompose the unsolvable macromolecule substances in malt and dressing into soluble micromolecule substances.
Pasting: under favorable conditions, make use of all kinds of ferment hydrolysate which is contained in malt decompose the unsolvable macromolecule substances in malt and subsidiary materials into soluble micromolecule substances. |
((8) Filtering barley juice: separate the substances dissolved from the raw materials in saccharification with unsolvable single living erythrocyte to get clear barley juice and get good obtaining ratio of extract. |
(9) Boiling barley juice: the purpose of boiling is to stabilize the elements of barley juice, its functions include: purification of ferment, sterilization of barley juice, denaturalization of protein, deposition of flocculation, vaporization of moisture, extracting of hop elements and etc. |
| (10) Making cool: cool rapidly to lower the temperature of barley juice in order to meet the requirement of yeast ferment; separate out the hot and cold coagulum in barley juice to improve ferment conditions and beer quality. |
| (11) Fermenting: computer controls strictly the temperature and physiological status of yeast, the process that yeast eats malt sugar and metabolizes CO2 and substances of beer flavor. |
(12) Filtering beer: separate impurity and eliminate suspended solid, rudimental yeast and protein coagulum from the beer which is fermented ripely, in order to get clear and crystal beer. |
(13) Check bottles: computer carries out laser equinox measure with photoelectricity sensor technology.
Wash bottles: bottles are washed completely automatically, including marination, prewaterspary, alkali 1 soaking, alkali 2 soaking, spraying of hot water, warm water and clear water, titration of lines and etc.
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(14) Filling bottles: bottles are controlled by computer, take out the air to vacuum twice, CO2 twice, fill bottles, capping and etc. |
((15) Sterilization: sterilize active microzyme with hot Bashi; there are no other bacteria; raw beer will not be sterilized, therefore, it is purer, fresher and more refreshing. |
(16) Stick trademarks and spout signs: make use of advanced equipment Krones to stick the trademarks and spout the producing date. |
(17) Packaging into the warehouses: make use of advanced equipment Krones to pack beer into cases and put into the warehouses. |
