Subido por Carla Falcone

Beer process

The beer is one of the oldest fermented drinks of the humanity. Beer is produced by
alcoholic fermentation of cereals aided by the action of various yeasts. The basic
ingredients involved in the preparation of that drink are: water, cereals (usually barley
or wheat malt), yeasts and (recently in history) hops. The combination of the quality,
quantity and species of each of these ingredients produces a great variety of types of
In the first step, the cereal grains, usually wheat or barley, are immersed in water so
that they begin to germinate and dry with hot air soon after. Depending on the degree
of roasting, lighter or darker malts are obtained, which will bring the color of the beer.
This stage is called malting.
Secondly, grinding and maceration are carried out. The cereal is ground and mixed
with water at a suitable temperature to extract the sugar from the grain and thus
obtain a sweet wort. Water is the main ingredient with more than 90% of the product,
so the duration and temperature during the process will greatly influence the type of
final beer.
Thirdly, the wort is boiled in order to eliminate the bacteria that may appear during
the process, and at that time hops are added, an ingredient that will provide the
desired scent and bitterness. This stage is called cooking.
Then, the fermentation of the beer is carried out. The product passes to the fermenter,
where the yeast is added. Enzymes transform wort sugars into alcohol and mark the
beer's profile. If the fermentation is produced at high temperature it will result in a
beer of type Ale or 'high fermentation', while, if it occurs at low temperature, we will
get a beer of type Lager or 'low fermentation'.
Next, the resulting liquid is kept in a maturation tank, where it rests cold so that the
flavor and scents achieved during the process are stabilized and the final product
maintains the desired character.
Finally the beer is ready and is packaged into cans, bottles, or kegs. During bottling,
additional carbon dioxide from the fermentation kettles is used to improve the scent
of the beer.