Beer is a natural drink, gaseous, slightly alcoholic beverage resulting from a fermentation process. An infusion of germinated barley under the action of yeast and flavored with hops. 

1.Water

It brings to the brewing salt this is essential for the brewing and the pasting. 

2.Barley

It must be addeed in small quantity and has a good germinative power. 

3.Yeast

 It's a living organism that causes the alcoholic fermentation process. 

4.Hop

Only female flowers are used to flavor the malt. You need 100 to 200 g of flowers per hectolitre of beer. Brewers also use hop extracts. 

The malting process. 

It is the transformation of barley

A) The cleaning

It's necessary to clean barley to have a good size. 

B) The soaking 

Barley is introduced into a soaking tank. To germinate the grains must absorb oxygenated water. The humidity is around 45 %. 

C) Germination 

In the germinator barley is constantly stirred at a constant temperature of 17°C. The seeds will appear with the burst of the green malt. 

D) The heating time

This is the brutal warming of the green malt into the tank which will stop the germination and that determines the color of the malt so the color of the beer as well. 

E) Storage

The malt is stored in a bin and it goes to the brewing. 

 

Brewing is the hot part of making beer.  Its duration is 10 to 12 hours and is divided into 7 stages. 

A) Crushing 

The malt is crushed to obtain flour. 

B) Starch heating in order to obtain sugar .  

In a cuvée, the flour is added to the brewing water and the mixture is brought to temperature (50 °, 65 °, then 75 ° C).  At this stage the starch is transformed into sugar which will be used as yeast food. 

C) Filtration

The mixture is then filtered to obtain a sweet juice called must. 

D) The hops

 The must undergoes a boil of about 1h30 during which it is added hop flowers.

E) Cooling and yeasting  

The must is rapidly cooled before reaching 5 °C in the fermentations tanks.

F) Fermentation .

It takes place in 2 stages: 

-The first fermentation, tumultuous, lasts from 5 to 10 days.  Sugar is converted into alcohol of carbon dioxide.  Beer is formed.

-For the secondary fermentation, the beer is conducted into tanks, it is the hibernation of yeasts, at a temperature of 1 ° C.  Meanwhile, secondary transformations allow it to refine and acquire its sparkling and arôme. 

G) Packaging and pasteurization

 

After a new filtration the beer is put into barrels, bottled or in cans.  Bottled beer will be pasteurized for 20 minutes at a temperature of 60°C.