Manufacturing of Pilsner beer

Pilsner is a colorless lager beer originally brewed in the city of Pilsen. Pilsner is brewed with pilsner malt and lager yeast, which is bottom-fermenting and distinguishes lagers from ales. Lightly kilned malted barley, spicy hops that so define the aroma and flavor of this style, lager yeast, and soft water are all that's needed for the skilled brewer to produce a fine pilsner.

Water used for this style of beer tend to be harder, with a higher calcium and magnesium content than water used for lager. The color of pilsner is also lighter than that of lager beer.

The production involves malting, milling, mashing, extract separation, hop addition and boiling, removal of hops and precipitates, cooling and aeration, fermentation, separation of yeast from young beer, aging, maturing, and packaging.

Barley grains are made to germinate by soaking in water. The germination process is interrupted in a special moment and the grain is then dried and heated. By this way is barley transformed to the malt.

Hot water is mixed with cracked grain in a large vessel commonly known as a “Mash Tun.” Due to the enzymes present in the malt, starches from the malt are converted into sugars. What brewers are creating in the mash tun is called wort: a sugar-rich liquid made from malt and other grains.

The malt is cooked with water in large cupreous tanks above an open flame during mashing. This process is repeated three times.

During lautering (separation of the liquid) process is the liquid extract (known as wort) separated from the grain scrap. Lautering refers to the process of separating the wort, or mash, from the residual grain as efficiently as possible. However, to obtain the highest level of efficiency during this step, lautering is generally broken into three phases: mashout, recirculation, and sparging.

Then hops finally step in at this stage. The hops release bitter essences that give Pilsner beer its typical aroma. Hot wort is again "cleaned" from hops and other settlements.

The wort is then cooled to the fermentation temperature 6-7 °C (44 °F). Subsequent fermentation takes place in stainless steel cylindroconical tanks in two phases: fermentation and maturation. Pilsners are bottom-fermenting types of beer made with a carbonation and brewing process characterized by cooler temperatures. Bottom fermentation beers need a longer rest period after the main fermentation that occurs in cold conditions (around 0 degrees) compared to top fermenting beers.

When the fermentation is over, the yeast is removed. During maturation phase is the beer allowed to lie and to mature for 3-4 weeks.
Manufacturing of Pilsner beer

Manufacturing of carbonated alcoholic beverage (beer)

Beer is a carbonated alcoholic beverage obtained by alcoholic fermentation of malt wort boiled with hops. The process of making beer is known as brewing.

Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally.

The purpose of brewing is to convert a starch source into a sugary liquid called wort and to convert the wort through the fermentation process effected by yeast into the alcoholic beverage. There are several steps in the brewing process, which include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging.

Brewing begins by crushing the malted grain between iron rollers. The grist is then mixed with warm water until it forms a mash of porridge-like consistency. Then supplementary grains are added, and the temperature of the mash is raised from 38 °C to 77 °C, at a rate that allows time for the various enzymes to act.

There are three main fermentation methods, warm, cool and wild or spontaneous. During fermentation, the wort becomes beer in a process where the yeast converts sugar into alcohol and carbon dioxide. This requires a week to months depending on the type of yeast and strength of the beer.

Larger brewing companies, tend to manage their own in-house strains of yeast, including the storage of master cultures. Back-ups of these organisms are deposited with third parties. Storage of cultures in liquid nitrogen is deemed preferable in terms of survival, shelf life, and genetic stability compared to storage on agar, in broth, or by lyophilization.
Manufacturing of carbonated alcoholic beverage (beer)

Process of beer brewing

Beer is a staple beverage of many consumers. Brewing is the production of beer through steeping a starch source in water and then fermenting with yeast.

The brewer begins with malted barley or another grain cereal. Malted barley is dried, sprouted or germinated barley which the brewer grinds and then heats with warm water, which converts the starches to sugars.

The actual brewing process takes place in two distinct phases, going first from warm to hot and then from cool to cold. Besides sanitation, heating and boiling also helps to prepare all the sugars and proteins for proper fermentation, creating a number of the good flavors in beer.

The brew-house operations yield a fermentable liquid called wort after adding hops.  This takes most of a working day.

After being boiled and cooled, the wort is fermented into beer, which takes approximately a week.  Hops give beer its distinctive bitter flavor. It also helps remove some solids, which are precipitated out.

The younger beer is chilled, aged, filtered and carbonated. It is then ready to be packaged into kegs, bottles or cans.

It is done in a brewery by a brewer, and the brewing industry is part of most western economies.
Process of beer brewing