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Brewing beer: the brewing process

Beer is more than just water, hops, malt and yeast. In the beer making process various ingredients are mixed, processed and sometimes the structure of the raw materials is altered. The brewing process is made up of ten production steps from the fresh barley to the finished beer – we would like to present these steps in more detail.

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The 10 steps of the brewing process

1. MALTING

The first step in the production of beer is malting. Firstly the fresh barley gets soaked in water and put in the so-called germinating boxes to germinate. In this phase the enzymes (amylase) are formed which are needed for the starch separation. The germinating process is then interrupted at the optimal stage by the drying (kilning). The green malt is dried carefully at 80° celsius and tastes slightly sweet when dried. The malt sugar later serves to feed the yeast cultures, which then form the alcohol.

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2. MILLING

The second step in the brewing process is milling. The finished malt is milled, similar to the making of flour, so that it dissolves better in water. Malt mills produce various grades of crushed malt: husks, groats, meal, semolina and powder (from the coarsest to the finest).

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3. MASHING

The third step in the brewing process is mashing. The milled malt is mixed with water in the mash tun – mashing-in. The starch in the grist dissolves and sugar, protein and tannin are released. The so-called malt extract is produced by this mashing process.

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4. LAUTERING

The fourth step in the production of beer is lautering. The mash is filtered in the lauter tun as the husks sink and the wort is separated from the solid substances (spent grains). The wort is then further used in the brewing process, whereas the spent grains are generally used as cattle fodder.

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5. WORT BOILING

The fifth step in the brewing process is wort boiling. In the brewing pan or wort kettle the wort is boiled and the hops are added. The taste of the beer depends on the type and amount of hops used: the more hops the bitterer the beer. As the water evaporates the wort is concentrated to the original wort, the malt enzymes are deactivated and tannin and protein elements are separated out to form the so-called trub.

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6. WORT CLARIFICATION

The sixth step in the brewing process is wort clarification or drawing off. Here the wort is fed into the whirlpool and starts to rotate. Hop particles that have not dissolved and protein – the so-called trub – form a cone in the middle of the container, and the clear wort can be tapped off at the side. Then the clear wort is cooled to a temperature of between 10 and 20° Celsius in the wort cooler.

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7. FERMENTATION

The seventh step in the beer making process is the alcoholic fermentation. This takes place in a fermentation tank where special brewing yeast is added. The yeast turns the malt sugar into alcohol and carbon dioxide. As soon as the malt sugar has fermented the yeast sinks and is collected. Depending on the type of yeast and the wort preparation used a top- or bottom-fermented beer is produced.

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8. STORAGE

The eighth step in beer production is the storage. Young beer is stored anything from three weeks to three months in a storage tank at between 1 and 2° celsius. A secondary fermentation takes place; remaining yeast particles and protein-tannin sink to the bottom. The beer becomes clear and acquires its characteristic colour.

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9. FILTRATION

The ninth step in the brewing process is the filtration. At this last stage any substances still remaining after fermentation and secondary fermentation, such as yeast particles, hop resin and protein are extracted and the beer gets its final clear colour.

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10. FILLING

The tenth and final stage in the brewing process is the filling. Bottled beer and cans from Braeu am Berg are filled in the filling station Starzinger. The beer is filled using counter pressure to prevent any carbon dioxide from escaping. Barrels are filled directly in our brewery.

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Braeu am Berg is an Austrian beer, brewed according to the Bavarian Purity Law of 1516, guaranteeing the beer lover the highest drinking pleasure.

The family run private brewery in Frankenmarkt, Upper Austria, places great value on quality and customer service under the motto “small but excellent”. The raw materials come from farmers in the region and are processed by hand, using the high quality mineral water from Frankenmarkt, to produce the multi-award-winning beer.

Ecological sustainability and diligence are a matter of course.

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FAQs

What is the process of brewing step by step? ›

Steps in the brewing process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging.

What is the overall brewing process? ›

Brewing beer really comes down to a simple process that has roots as far back as 12,000 years. You essentially heat water and grain (and/or extract from grain), boil the mixture with hops, cool the mixture, ferment the mixture using yeast and then carbonate. Easy enough, right?

What is the brewing process notes? ›

The brewing process

Beer production involves malting, milling, mashing, extract separation, hop addition and boiling, removal of hops and precipitates, cooling and aeration, fermentation, separation of yeast from young beer, aging, maturing, and packaging.

How long does the brewing process take? ›

Generally speaking, it takes 2 1/2 to 8 weeks to get from ingredients to finished, ready-to-drink beer, with a 3-4 week timeline being the most common. Many factors affect the overall brewing timeline, which is why there is such a range.

What are the 4 phases of fermentation? ›

Fermentation is usually divided into four phases: lag phase, active phase, stationary phase, and conditioning phase. Fermentation is the process by which yeast produces all the alcohol, aroma, and flavor compounds found in beer.

What does the brewing process begin with? ›

The conventional brewing process begins with the selection of barley required for the brew. Malted barley forms the base malts from which most of the sugars needed for fermentation are derived. Other malts known as colored or specialty malts are blended with the malted barley base malt to form the grist for the beer.

What are the fermentation steps brewing? ›

To maximize the correct flavor compounds, it is helpful to know how yeast ferments beer. Ale fermentation of brewer's wort follows three phases: lag phase for three to 15 hours, exponential growth phase for one to four days, and stationary phase of yeast growth for three to 10 days.

How can I speed up my brewing process? ›

Fermentation times can be shortened by using powdery (non-flocculent) strains of yeast or by mechanically stirring the fermenting wort. The yeast can also be roused toward the end of fermentation by the injection of carbon dioxide or by using a re-circulating device.

Is home brewing difficult? ›

Making your beer can be as easy, or as difficult, as you want to make it. The process can be as easy as combining the components, waiting for fermentation to take place, and then bottling the finished product. Basic kits are available for beginners that include all the essential tools and ingredients.

How long should I ferment my beer? ›

That being said, a general guideline is usually 2-3 weeks for primary fermentation followed by several weeks or even months of cold conditioning/lagering in a secondary vessel. The whole process takes about 2-3 months, depending on the style. This article dives into more details on lager fermentation.

What is the brew manufacturing process? ›

  1. THE BREWING PROCESS. Brewing begins with raw barley, wheat, oats or rye that has germinated in a malt house. ...
  2. MASHING. The first step in the beer-making process is mashing, in which the grist, or milled malt, is transferred to the mash tun. ...
  3. BOILING. ...
  4. HOPPING. ...
  5. FERMENTATION. ...
  6. CONDITIONING. ...
  7. EXPERIMENTATION. ...
  8. MEASUREMENTS.
Apr 19, 2024

What is the scientific process of brewing beer? ›

YEAST FERMENTATION

This occurs when yeast breaks sugars down and converts them into alcohol, CO2, and other byproducts. Malted barley feeds the sugars for the yeast to consume in a mixture of water and additional ingredients, this process is also known as alcoholic fermentation.

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