PRODUCTION OF BEER

"Beer production"

Storage : Malt is received from suppliers. It is weighed and stored in bins.
Screening : Foreign matter is removed from the malt.
Mill : The malt is crushed and is known as ‘Grist’.
Grist case : The grist is collected in a grist case for disposal to the mashing tun.
Mashing Tun : In this vat, the grist is mixed with hot water and mashed.
The resultant liquid, known as ‘Wort’, is drawn off into a copper kettle. The shell of malt that is left behind in the mashing tun is disposed off as cattle fodder.
Copper cattle : The wort is boiled with hops and sugar to purify the mixture.
Hop Back : The unused hops are strained off into the hop back for future fermentation while spent hops are used as fertilizers.
Wort receiver : The wort is pumped into refrigeration vats where yeast is added to start the fermentation process. Fermentation splits the word into alcohol and carbon dioxide, which is captured to create the fizz in the beer.
Dropping Vessel : The fermented wort, which by now is a crude form of beer, is siphoned into a dropping vessel. The spent yeast is used as cattle fodder; while unused yeast is removed for use in future fermentation.
Casking : The beer is filed into casks, which are stored in underground cellars where the temperature is cool. At this stage, finings are added to clarify the clear beer.
Filtering : Beer is filtered to make it brilliant.
Bottling : Beer is bottled and kept in conditioning rooms for the excess carbon dioxide to escape.