<h1 class="pgc-h-arrow-right" data-track="1" > What is whole grain beer? </h1>
The taste of whole wheat beer is mellow, the wheat aroma is rich, the foam is white and delicate, the cup is long-lasting, the killing power is strong, there is a clear hop aroma, and it has the unique typicality of whole wheat beer. It is made of high-quality barley malt, high-quality hops, mineral water, and is crafted by traditional craftsmanship. The outstanding feature of whole-grain beer is that barley malt is used in the production process without adding any auxiliary raw materials, so the wine is mellow and the wheat aroma is prominent, which is a more nutritious beer.
Brewing ingredients
barley
Barley suitable for beer brewing is two-sided or six-sided barley. The leaching rate of bilegated barley is high and the solubility is better; the agricultural yield of hexagonal barley is higher and the vitality is sharp, but the leaching rate is low and the malt solubility is not stable. The quality requirements of barley for beer are: less shell composition, high starch content, moderate protein content (9 to 12%); light yellow, shiny; moisture content less than 13%; germination rate of more than 95%.
hops
Hop, also known as hop, is a perennial herbaceous plant that was taken as a medicinal herb by the ancients. In 1079, the Germans first added hops to the brewing of beer, giving the beer a refreshing bitter taste and a fragrant aroma. Since then, hops have been known as the "soul of beer" and have become one of the indispensable raw materials for beer brewing.
Brewing water
In general, soft water is suitable for brewing pale beer, and hard water with high carbonate content is suitable for brewing strong beer. The water requirements for pale beer are: colorless, odorless, transparent, no plankton, pure taste, no biological pollution, low hardness, low iron and manganese content (high content is harmful to the color and taste of beer, and can cause gushing phenomenon), and does not contain nitrites.
The production process of whole wheat beer
Malt preparation
There are mainly the following steps: barley selection, pretreatment, soaking wheat, germination, drying, root removal and preparation of finished wort
Main steps: 1) crushing raw materials 2) saccharification 3) wort filtration 4) wort boiling with hops added 5) wort cooling fermentation
Beer fermentation process is brewer's yeast under certain conditions, the use of fermentable substances in wort and normal life activities, the product of its metabolism is the desired product - beer. Due to the different types of yeast, the conditions and product requirements and flavors of fermentation are different, and the way of fermentation is different. Depending on the type of yeast fermentation, beer can be divided into upper fermented beer and lower fermented beer. Beer fermentation technology can generally be divided into traditional fermentation technology and modern fermentation technology. Modern fermentation mainly includes cylindrical open-air conical fermentation tank fermentation, continuous fermentation and high-intensity dilution fermentation, and currently mainly adopts cylindrical open-air conical fermentation tank fermentation.
Filling
Barrels: Barrels are made of aluminum or stainless steel and have a capacity of 15, 20, 25, 30, 50l. Among them, 30l is a common specification. Barrel beers are generally unpatted fresh beers. Fresh beer has a good taste and low cost, but it does not have a long shelf life and is suitable for local sales.
Bottled: In order to maintain the quality of beer and reduce the effects of ultraviolet rays, brown or dark green glass bottles are generally used. The empty bottle is soaked in the immersion tank (2 to 5%, 40 to 70 ° C), and then washed by the bottle washing machine, and then filled with beer by the filling machine, and the capping machine presses the cap. After passing the machine pasteurization, it can be packed into the factory after passing the inspection.
Canning: Canned beer began in the United States in 1935. In the Second World War, it developed rapidly due to military supplies. After the war, after a series of technological transformations, the demand gradually increased. In 1966, the bottle-to-can ratio in the United States was 52:46. The tank material is aluminum or copper. Canned beer is light, easy to transport and carry and open for drinking, so it is very popular with consumers and develops rapidly.