As people living standard rise, the beer of the high-end, craft is more and more highly regarded.
Recently, a famous foreign media reported 'craft beer will become the latest must-haves in the Chinese;
China's wine industry association, in conjunction with the relevant organizations and enterprises, also recently in the positive preparation workshop beer standards in China, it confirms the craft beer in China is developing fast.
Craft beer after is high-end enjoyment, the freshest and most nutritious beer consumption, its strict hygiene control in common beer brewing process.
Under the old seedlings will share some craft brewing in the process of health control.
A craft beer, selection of raw materials and health control of raw materials should also be 'selective', pure malt quality will be the best choice, don't add any supplementary material, return to original way of brewing beer malt beer full-bodied aroma.
Feel malt stored to prevent damp, mildew, worm, to keep the air circulation;
Focus on malt library changes of temperature and humidity;
Spray insecticide for warehouse regularly, fumigation, prevent pests in advance.
Health control grinding of saccharification process control: raw material should be timely feeding after crushing, especially in the high temperature of summer, if not timely feeding after crushing, malt is easy to be affected with damp be affected with damp rancidity.
Boiling control: boiling is an important link in wort sterilization to ensure the enough strength of boiling and boiling time.
Into the tank control: boiled wort pump into the spin after heavy tank, cooling in time, prevent the spiral slot in the residence time is too long, wort temperature is reduced, caused by microbial contamination.
Before wort into the tank to ensure wort pipelines, sterile compressed air and yeast.
Since into the pot, be sure to achieve 'zero pollution'.
Three fermentation tank, fermentation and health control must ensure that in a sterile state before wort into the pot, the fermentation tank cleaning in a timely manner, to ensure the effectiveness of the used disinfectant.
Fermentation tank after each use a cycle to thoroughly clean, prevent the health corner.
Fermentation workshop sanitation must be clean and ensure that ultraviolet sterilization more than 30 min a day, each quarter on a fumigation.
Four, craft beer filling health control, and the biggest difference is that it is not common beer after subsequent sterilization, keep the pure taste of the fermented liquid and nutrition, so the craft beer filling process must be strict to the requirement of health.
1 beer and health control at present, most of the craft beer packing, is in the form of bottled beer barrels of scrub only on existing beer barrel scrubbing machine does not reach the effect of thoroughly clean, must cooperate with manual scrub.
Beer barrel filling now mostly use note wine type filling, highlight is a wine cask spear head health control, before contact with the note wine moment guaranteed sterile, which requires strict hygiene standards to guide the production specification.
2 bottles of health control at present, a lot of high-end consumer place a bottled beer, most is food grade stainless steel bottle packaging, packaging exquisite appearance, suitable for low temperature storage.
But, for the stainless steel bottle of scrub, there is no molding automation equipment, mostly using artificial scrub, scrub after immersion disinfection, and then closed after cryopreservation or scrub directly use.
Now in the market there are many different styles of small stainless steel bottles of beer filling equipment, the use of but have some defects, not only low efficiency, big wine loss, and the operation is not sealed, easy cause pollution.
So, bottled wine filling must be very strict with environmental health, the specification of health standard operation to control.
Five, finished product storage and transportation of health control craft beer storage and transportation demands for the entire cold chain, because both contain rich nutrients in beer, there are more active yeast.
If the temperature control is not good, it is easy to produce yeast secondary fermentation, not only affects the beer taste, higher pressure and make the bottle, may cause higher cover, bottle leak, leading to microbial contamination.
In conclusion, craft beer brewed to process each link of health status should have very high requirements, the space health and hygiene standard of normative operation of companies also has a strong dependence.
So, not only the high-end craft beer is beer, the more important is to strictly control the standardization of brewing process.
The company's web site: tranogroup.
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