Stages Of Making Beer

Among the various stages of making beer, the first step is malting. This stage makes use of barley, which is an important ingredient in the making of beer. In addition, brewing beer in boiling water will not give good results, since it is necessary to allow the beer to germinate. Germination will enable enzymes to act on the grain content and make it liquefy at the time of brewing.

This causes a lot of starch to transform into sugars, which is excellent for fermentation. Thus, the stage of malting is the beginning of germination that is indispensable among the various stages of making beer and it is of no surprise that the beer industry is also recognized as the malting industry.

Moreover, the malting process involves immersing of grain for around three days following which a person has to spread it out for seven days in layers, so that it germinates. A person can stop germination by making use of desiccation in a kiln.

Additional Stages Of Making Beer:

The second stage of making beer is the brewing stage that helps in dissolving proteins and starch in malt. This needs about three liters of water at 55 degrees centigrade for each kilogram of malt. A person has to put water in a boiler.

To get good results it is beneficial to heat the water progressively in stages. Varying temperatures will enable optimum action by several enzymes. This stage of making beer prolongs for about two hours.

In the third stage of making beer, which is the fermentation process, it is essential to add yeast to the cooled wort. This transforms fermentable sugars dissolved in the brewing stage into carbon dioxide and alcohol. It takes an entire week to accomplish the fermentation stages of making beer. A person can select between two varieties of beer, which depend on the method of fermentation used. 

There are top-fermented yeast beers, which brewers generally ferment between ten to twenty degrees centigrade, wherein the yeast after fermentation will float on the surface of beer.

On the other hand, there are bottom-fermented beers, which brewers ferment at temperatures below ten degrees centigrade after which the yeast may descend to the base of the beer.

The bottling stage is the ending stage of making beer in which brewers filter the beer to get rid of yeast particles. Brewers can then bottle the beer.