The beer production process is mainly divided into: wheat, saccharification, fermentation, canning four parts.
With the cooperation of computers and testing equipment, and with the help of monitoring and control software platform, different control schemes can be selected according to different needs, realizing the precise adjustment of temperature, pressure and other parameters of the production process, and ensuring the requirements of the production process.
The development of the beer industry over the decades has been an evolutionary process from industrialization to automation. The future of the beer industry should be similar to other process industries, and gradually to the direction of control integration transition, so that the production data better integrated into the operational decision-making channels, the production control model will be more and more tend to be reasonable, the degree of intelligence will also be further improved.
Malt is made from barley. Barley is a hard grain that matures much faster than other grains, and it is because malt is made from barley faster than wheat, rye, or oats that it is chosen as the main ingredient for brewing. Unhusked wheat is difficult to malt and is poorly suited for brewing. Barley must be malted to convert its insoluble starch into soluble sugars for use in the brewing process. In addition to regular malt, crystallized malt or roasted malt can be used as an ingredient in various brewing types. Crystallized malt is steam-treated malt that is slowly cooked and then dried, and is darker in color and has a coffee-like flavor. Roasted malt is dried and roasted in a hotter rotary drum chamber, which gives the beer a burnt flavor and darker color. The quality of the malt varies greatly depending on the place of origin. Overall, there are three major beer wheat producing regions in the world, Australia, North America and Europe. Among them, the Australian beer wheat is most favored by beer brewing experts because of its naturalness, abundant light, uncontaminated and pure varieties, so it is also known as the golden malt.
Hops are plants belonging to the nettle or cannabis family. Hops have nodules of tissue, and it is these nodules that infuse the beer with bitterness and sweetness, making it more refreshing and digestive. Types of hops: Kernels: Kernels are collected in early fall and are quickly dried before being sold to brewers in barrels. Pellets: The crushed fruit is crushed in special molds and placed on trays. The trays are placed under vacuum or nitrogen to minimize the possibility of oxidation. The shape of the pellets is suitable for adding to containers. Extracts: Extracts of hop cones are now widely used in all beer varieties, and differences in extraction methods can produce very different flavors. Extracts should be added at the end of the process to better control the final bitterness. Special extracts can be used to organize the light reaction so that the beer can be produced in transparent containers. Different brands use different quality hops, for example, Sehoyo uses only "Green Bullet" hops from the deep valleys of New Zealand, a clean country.
Yeast is a microorganism of the fungus family. In the beer brewing process, yeast is the magician that ferments the sugars in malt and rice into beer, producing alcohol, carbon dioxide and other trace fermentation products. These trace but diverse fermentation products, together with other flavor substances that come directly from the malt and hops, make up the attractive and distinctive organoleptic characteristics of the finished beer. There are two main types of beer yeast: "top yeast" and "bottom yeast". When viewed under a microscope, the top yeast appears slightly more ovoid than the bottom yeast. The name "top yeast" comes from the fact that during fermentation, the yeast rises to the surface of the beer and is able to skim at the top. Bottom yeast remains in the beer throughout the fermentation and eventually settles to the bottom of the keg at the end of fermentation." Top yeast produces pale ales, strong stouts, and bitter beers." The "bottom yeast" produces lagers and pilsners.
Lion's beers produced anywhere in the world are made exclusively with strains from Lion's Australia-based "Yeast Bank". There, LION's researchers work to cultivate pure yeast and develop new strains to meet the constant demand for new flavors of beer. The yeast used in the brewing of Shihao Beer, Lager Beer and Taihu Beer is regularly flown from Australia to China to maintain the uniformity of flavor in each bottle of Lion's beer. The yeast used in Beck's beers is regularly flown to China from Beck's Germany.
Refined Sugar: Refined sugar is an important addition in some beers. It makes the beer lighter in color, with fewer impurities and a crisper taste. In Lion King Brewing's Taihu Water Beer and Lager, refined sugar is obtained by adding rice to give the beer a more refreshing flavor to match the tastes of consumers in southern Jiangsu Province.
Water: More than 90% of the ingredients in every bottle of beer is water, which plays a very important role in the process of beer brewing. Beer brewing requires clean water, but also must remove the mineral salts contained in the water (some manufacturers claim that the use of mineral water brewing beer, is for the purpose of commercial propaganda) to become soft water. In the early days, breweries had to be built on very demanding sites with clean water. With the development of science and technology, water filtration and treatment technology has matured, so that the modern brewery location requirements are greatly reduced, can be completely through the tap water, groundwater, etc. through the filtration and treatment, so that it reaches the level of nearly pure water, and then used to brew beer.
It should be noted that, for environmental reasons, more and more socially responsible beer producers are giving up the relatively inexpensive use of groundwater to brew beer and are using the relatively expensive tap water.
Before the malt is sent to the brewery, it is sent to the crush tower. Here, the malt is crushed under light pressure to make malt for brewing. The crushing tower at Lion King Beer & Beverage (Suzhou) Co., Ltd. is the height of a seven-story building.
Pasting is the process of mixing the crushed malt/grains with water in a pasting pot. The pasting kettle is a large swinging metal vessel equipped with hot water and steam inlets, stirring devices such as stirring rods, paddles, or propellers, and a large number of temperature and control devices. In the pasting pot, malt and water are heated and boiled, which is a natural acid that converts insoluble starches and proteins into a soluble malt extract called "wort". The wort is then sent to a filtration vessel called a separation tower.
Before the wort is pumped into the boiler, the malt hulls are removed in a filter tank and hops and sugar are added.
Boiling: In the boil pot, the mixture is boiled to draw out the flavor of the hops and to color and sanitize it.
After boiling, the hopped wort is pumped into a gyratory settling tank to remove unwanted hop residues and insoluble proteins.
Cooling, fermentation: After the clean wort is pumped from the gyratory settling tank, it is fed into a heat exchanger for cooling. Yeast is then added to the wort to start the fermentation process.
During the fermentation process, artificially cultured yeast converts the fermentable sugars in the wort into alcohol and carbon dioxide to produce beer. Fermentation occurs over an eight-hour period and proceeds at an accelerated rate, building up a dense foam called "froth". This foam reaches its highest stage on the third or fourth day. From day 5 onwards, the fermentation slows down and the foam begins to spread over the surface of the wort and must be skimmed off. After the yeast has fermented all the fermentable material in the wort, it begins to form a thick sediment at the bottom of the vessel. With this the temperature gradually decreases and the fermentation is completely finished after 8 to 10 days. The whole process requires strict control of temperature and pressure. Of course, different beers and different production processes lead to different fermentation times. Typically, the fermentation process takes about 6 days for stored beers and about 5 days for pale beers.
After fermentation is complete, the vast majority of the yeast settles to the bottom of the tank. Brewers recycle this yeast for the next tank. After the yeast is removed, the resulting "young beer" is pumped into the post-fermentation tank (or maturation tank, as it is called). Here, the remaining yeast and insoluble proteins settle down further, maturing the beer style. The duration of maturation varies with the variety of beer and is usually between 7 and 21 days.
The beer that has matured through post-fermentation is filtered in a strainer to remove all remaining yeast and insoluble proteins, and becomes the sake to be packaged. At Lion King, the unique double filtration process not only removes impurities generated by the brewing more thoroughly, but also makes the sake especially clear and crystal clear so that the drinker can enjoy the delicious taste of the beer as well as the visual enjoyment.
Each batch of Lion King beer will also pass strict physical and chemical inspection and the sommelier's sensory evaluation before it is sent to the packaging line.
The finished beer is often packaged in bottles, cans and kegs. Together with the different shapes and capacities of bottles, the different labels, neck covers and caps, and the diversity of outer packaging, this constitutes a wide range of beer products in the market. Lion can produce products in any of the contemporary packaging forms.
Bottled beer is the most popular form of packaging and has the most typical packaging process, i.e. bottle washing, filling, sealing, sterilizing, labeling and case packing.
The closer the beer is to the production date, the fresher it is and the better it tastes. Beer produced from the brewery is transported to distributors, then from distributors to retailers, and finally to consumers. Efficient and smooth distribution channels are the guarantee of fresh beer for consumers. Lion King has established a distribution network in more than 20 provinces in China, especially in Southern Jiangsu Province, where Lion King's distribution network has been able to cover and serve every beer retail outlet.