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1.Brewing Process

1.Malting: In this phase the malt is ground to extract its contents. Special mills are used in

malting because it is important that the shell be as whole as possible to avoid the

extraction of unwanted substances in the process.

2.Wort boiling: The wort is boiled in a tank with a vapor heating system. The hops, which

give the beer its characteristic bitterness, are added during the boiling process. This

phase of the process gives a defined stable flavor.

3.Wort filtration: Once the wort has been extracted in the macerator, the shell needs to be

separated with specially designed filters. The most commonly used filters are the ones

with a false bottom that have small slots through which the filtered wort can run.

4.Wort cooling: This process is done using a cooler made from stainless steel plates.

Canals in the plates make it possible to transfer the heat between the cooling elements

and the juice. The clarified wort must be cold when the yeast is pitched as this is what will

transform the wort into beer.

5.Fermentation: The fermentation is carried out by yeast cells that transform the wort into

beer.Yeast is a onecell organism that reproduces when it is fed the sugar, amino acids and

minerals found in the wort. The byproducts of this process are alcohol and carbon dioxide.

Once the nutrients in the wort have been consumed, the yeast cells group and later settle

to separate from the beer. The fermentation temperature is an important factor that affects

the flavor and color of beer, which is why modern tanks require special controls.

6.Ripening:The final flavor of the product is acquired during the ripening process. The final

flavor is produced at very low temperatures of about 0°C. After several weeks of resting

during the ripening process, which produces flavor, the beer is ready for the last phase of

the process.

2.the process flow drawing

3.the equipment system