1. Malting: Barley grains are soaked in water and allowed to germinate, then dried in ovens to stop the germination process. This produces malted barley, which provides the enzymes needed to convert starches into sugars during brewing.
2. Mashing: The malted barley is mixed with hot water in a large vessel called a mash tun. This process extracts the sugars from the malt, creating a sweet liquid called wort.
3. Boiling: The wort is boiled and hops are added to provide bitterness, flavor, and aroma to the beer. The boiling process also sterilizes the wort and helps to extract more flavors from the hops.
4. Fermentation: After boiling, the wort is cooled and yeast is added to begin the fermentation process. The yeast consumes the sugars in the wort and produces alcohol and carbon dioxide as byproducts. This process typically takes 1-2 weeks.
5. Conditioning: After fermentation is complete, the beer is transferred to conditioning tanks or barrels where it is aged for several more weeks to develop flavors and mature.
6. Filtering and packaging: The beer is filtered to remove any remaining yeast or sediment, then packaged into bottles, cans, or kegs for distribution.
7. Carbonation: In some cases, additional carbonation may be added to the beer before packaging to achieve the desired level of carbonation.
8. Quality control: Throughout the brewing process, various tests and checks are conducted to ensure the beer meets quality standards in terms of flavor, appearance, and alcohol content.
What are the procedures of beer
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