The brewing process - The Scandinavian School of Brewing potx

Wholesome Danish Barley is steeped into water and germinated into green malt, which is dried Killned into malt... Pale Malt Producton | Kilned malt Deculming Rootlets Dust F

Wholesome Danish Barley is steeped into water

and germinated into green malt,

which is dried (Killned) into malt

Pale Malt Producton

|

Kilned malt Deculming Rootlets

Dust

Finished Malt

"Unspecified —DOxidation Product$

soft Resins Unspecified

Hard Resins

Brew house

The malt is crushed in the brewhouse, mixed

with water and heated gradually to 76 °C in the mash kettle

In the mash filter spent grains are separated from the wort The spent grains are sold for cattle fodder

The clarified wort is boiled in the wort kettle with hops, which are subsequently separated

starc | olecules; Typically maltose, ulcose, tase etc

SN Tớ breaks glucanes, ea cellwalls from malt

¢ Proteinases breaks proteins to amino acids

Contributes to yeast nutrition

Infusion / Decoction

Most people are naturally equippec wath an

excellent sense of taste Oo

|

coh centration interest

» training

» routine

The wort is cooled and pure yeast is added

Fermentation takes place in vertical outdoor fermenting tanks The yeast is removed and the beer matures in the tank for two to three weeks Thereafter the beer is stored at a temperature

of -2°C for at least 24 hours, clarified in

centrifuges, and filtered in candle filters

Fermentation & Conditioning

- The next processing step invo

which is encouragec the pres

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sự owing fe miked pte

° oe the primary fermentation (5-8 days) the yeast is

separated from the "green beer", which is stored or

"conditioned" for a certain period of time with a view to

m provement of the flavour and chemical stability of the eer

Plate Heat Exchangers:

Found between brewhous

Secondary Fermentation

(“‘Lagring’)

Recommended temp res

—

By stabilisayi

be

tam a colloidal stability, also called a

Stability, of great importance to the shelf life of the Unstable beer is cloudy beer !

lf the breweries did not use stabilisation, most beers in the world would appear cloudy at low temperature after a few weeks'

storage.

Tank Farm the brewery

Filled bottles Palletiser

Crater Labeller Pasteuriser

Beer World Wide

W rt ulting carbon dioxide retained

in the everage can be served

Un dor íItrered Sugars in any form (unmalted adjunct) may be added to the beverage

at any stage of production

H

n

a Definately not an exact definition

Why will become clear.

The Beer family tree

The Beer family tree

Ale Family (Top Fermenting Yeasts)

Sweet Stout — Ale Types

(lactic (sp ontaneous Oatrreal {iteut fare MUNG American Ale ferrreritation) fermentation}

Witbier/White eu ae ee Ò ene [rự Stout Ber a ie

Fiannboi } Impenal Stout

The Beer family tree

Lager Family (Bottom Fermenting Yeasts)