In beer making, first the barley is roughly sorted in sieves,
Grains are separated according to their size,
Barley is rested for germination,
Resting continues until the barley sprouts,
Sprouted barley can now be called malt,
After the malt is sorted on sieves, it is dried thoroughly.
In factories, this work is done by taking the barley into silos and it takes about two months.
The well-dried malt is ground,
It is mixed with water and kept at a temperature of 70-75º C. This process is called "Wort".
If the temperature of the water exceeds 75º C, attention should be paid to this temperature threshold, as the quality of the beer will decrease.
During soaking in hot water, the essence contained in the barley comes out and mixes with the water called must.
The substances that give foam to beer also appear at this time.
The wort is filtered, the pulp is separated and boiled (factories use the pulp as animal feed).
Hops are added during boiling, and the tannic, resinous taste and smell of the hops pass into the must.
After boiling, the wort is filtered again to remove hops.
The beer is expected to cool down to 30-40ºC on its own.
The cooled wort is transferred to fermentation tanks by adding yeast.
Temperature during fermentation varies depending on the type of yeast to be used and the type of beer to be made. Pils beers, which are from the lager group, undergo bottom fermentation and fermentation takes place at 8-12 C. In ale type beers, fermentation takes place around 18-24 C.
The carbon dioxide gas released during fermentation remains in the beer and creates foam.
It is then rested in the cold and filtered.
Finally, the filtered beer is bottled or kegged.
Bottles with white glass transmit light and affect fermentation. For this reason, green or brown bottles are used in bottling.
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