several non-technical cycles: malting, getting beer wort, fermenting wort beer
yeast, fermentation, filtration and bottling beer. To produce barley malt used brewery special varieties, which is cleaned, sorted, disinfected and soaked for a few days to a moisture content 43-46%. Placed in special conditions grains germinate, they accumulate the necessary enzymes, starches, proteins, vitamins moving in a soluble state.
Sprouted grains are dried, cleaned of germs - get malt, which is at least a month should lie down. At this time last complex biochemical processes. Prepare malt and other cereals.
For beer wort malt polished, crushed, rubbed (mixed) with water. Water Brewing must be soft. In areas with hard water it is subjected to additional processing to mitigate.
In the resulting mixture at a certain temperature, the process, the most important of which – sugar’s starch is malt.
Malt is cooked for two hours with hops. Hops gives beer a specific taste and flavor enhances stability during storage.