| The production process of beer can be called | | | | During boiling, following reaction between polyphenols |
| "brewing" and requires several stages of processing. | | | | of malt and hops and proteins of the malt, form |
| In the beginning of the process barley or other | | | | insoluble complexes constitution. |
| cereals, after they have been selected and cleaned, | | | | The fermentation is divided into two phases: the first, |
| are placed in the tanks of maceration, where they | | | | the main fermentation, sees as the main protagonist, |
| receive water and oxygen needed for germination. | | | | the yeast, whose function is to convert sugars and |
| This process usually lasts three or four days during | | | | amino acids into alcohol, carbon dioxide and aromatics. |
| which water is kept at temperatures between 12 | | | | The process is faster (it takes usually three or four |
| and 15 degrees, and it is constantly being changed. | | | | days) than the low fermentation, as is held in higher |
| Once you have reached the sufficient degree, the | | | | temperatures and fermentation processes are |
| barley is put to germinate for about a week in the | | | | favored by heat. This yeast also goes back to the |
| chests of germination or otherwise in a well | | | | surface and is recovered by skimming, and this is |
| ventilated area. | | | | important economies. |
| The process is stopped when the sprout has reached | | | | The secondary fermentation (also called maturation) |
| about two-thirds of the length of the grain, by drying | | | | instead is to leave for about four or five weeks, the |
| or roasting. | | | | beer in huge vats of aging at a temperature |
| Barley malt is then ground to obtain a kind of flour, | | | | between 0 and 2 degrees. This operation allows to fill |
| and then it is mixed with hot water (about 65-68 | | | | carbonated beer and to deposit the residues of |
| degrees). This phase is called brewing, as the malt | | | | yeast, as well as to harmonize the various ingredients. |
| becomes a must. Precisely this happens when the | | | | Finally there is the pasteurization, the process in |
| starch in malt is transformed into a sugar, maltose. | | | | which not all beers are, as it is to bring the beer to a |
| The mass, kept in agitation, is brought together with | | | | temperature of 60 degrees to destroy |
| suitable stops, the optimal temperature for enzyme | | | | microorganisms and thus preserve the product |
| activity, and degradation of starch and protein. | | | | better. |
| The next step is cooking the mash within designated | | | | There are some beers that are "fermented in the |
| boilers, traditional copper (because it is a good | | | | bottle." In this case, before closing the cap, add the |
| thermal conductor that does not degrade too). The | | | | yeast which increases the rate of alcohol. Wheat |
| cooking time is crucial to choosing the type of beer | | | | beers are an exception that, although yeast in the |
| to be produced and also for its quality, because | | | | bottle, maintain a normal gradation. At the end of the |
| during this process takes place most of the | | | | process, the beer is filtered to remove residuals of |
| biochemical reactions, usually varies between one and | | | | opacity and finally bottled or keg. |
| two hours and a half. | | | | |
