Brief introduction of craft beer brewing equipment

As one of the oldest beverages in the world, beer has a history of 4000-5000 years. It uses water and malt as the main raw materials, adding hops and fermenting with yeast. In recent years, craft beer has taken the world by storm and is known as "liquid bread". According to the different raw materials and brewing technology, the craft beer varieties can be brewed with a variety of flavors and aromas of yellow beer, white beer, red beer, dark beer, brown beer, barley beer, wheat beer, bitter beer, fruit beer, holiday beer , Health beer, etc. It is an ideal choice for guests to directly enjoy dining and entertainment venues such as hotels, barbecue shops, restaurants, bars, and resorts.

Craft beer equipment can be divided into home brewing equipment, hotel/restaurant small beer equipment, small brewery production equipment, and medium-sized brewery production equipment according to different places of use.

The whole set of beer equipment is composed of crushing system, saccharification system, fermentation system, refrigeration system, control system, CIP cleaning system, water treatment system, etc.

Medium-sized brewery production equipment

Equipment tank size: 3000 liters or more

A medium-sized brewery focuses on the regional market. The production requirements are not so high compared to large breweries. Most of its sales are in bottles or tins. We provide different types of brewing systems for medium-scale breweries. The output is mostly 15 tons, 20 tons, 30 tons and 50 tons per day. The design and installation of these breweries conform to the standards and specifications of modern breweries. Our equipment can systematically perform saccharification, fermentation, filtration, filling and other related processes. Each brewing system of beer equipment must go through strict inspection procedures before entering the market.

Small brewery production equipment

Equipment tank size:500-3000L

Small breweries generally emphasize beer flavor and brewing technology. Our small brewery production equipment has a batch output of 500 liters to 3000 liters. At the same time, we provide corresponding services, such as the whole installation service of a complete set of small beer equipment, brewing recipes and techniques of well-known wines, and personnel training. We can provide turnkey projects; in addition, if necessary, the brewing system is also available. Production can be upgraded.

Bar/restaurant beer equipment

Equipment tank size:200-1000L

Hotel beer equipment is used to produce fresh beer and unfiltered beer. This beer equipment is usually placed in places where consumers drink directly, such as restaurants, pubs, hotels, and shopping malls. The appearance of the equipment adopts stainless steel, brass or copper. The whole set of beer equipment can be placed behind the transparent glass partition for visitors to observe the entire brewing process. The brewing output of beer equipment in restaurants, bars, and hotels ranges from 200 to 1,000 liters. Chain stores may be higher.

Home brewing/experimental beer equipment

Equipment tank size:50-200L

Home brewing/experimental beer equipment is suitable for home brewing enthusiasts, as well as recipe testing and experimental teaching. Our design concept comes from professional beer brewing equipment, but it also gives home brewing/experimental equipment unique flexibility and economy.

The sparrow is small, but you will experience the professionalism of winemaking during the operation. He is not a simple substitute for a winemaker, but the beginning of a dream!

Beer brewing flowchart

One,Smash

The first step is to crush the malt first.

Crushing: As the name implies, crushing means putting the malt into a crushing machine for crushing.

Two,Saccharification

The second step is to put the crushed malt into the saccharification tank for saccharification.

Saccharification: Saccharification is the use of various hydrolytic enzymes contained in malt to gradually decompose the insoluble high molecular substances in malt into soluble low molecular substances under suitable conditions.

Three,Filter

In the third step, the lees layer is used as the filter layer to clarify the wort circularly.

Filtration: After the completion of saccharification, the decomposition of high molecular substances in the malt has been completed, and the soluble and insoluble substances that have been dissolved in the mash should be quickly separated to obtain clarified wort.

Four,Boiled

In the fourth step, the filtered wort is poured into a boiling tank for boiling.

Boiling: Heat the wort to 100°C, boil for a period of time, and add hops during the boiling process.

Fives,Cyclotron precipitation

In the fifth step, after boiling, the wort is tangentially and in the direction of the rotary sedimentation tank, into the rotary sedimentation tank, the whirlpool precipitation, in order to achieve the effect of precipitation of thermal coagulum.

Cyclone sedimentation: After the wort is boiled, the hot coagulum in the wort should be effectively separated as soon as possible to obtain a clear wort.

Six,Cool down

In the sixth step, the wort is cooled by a plate heat exchanger.

Cooling: The wort passes through a plate heat exchanger to cool the wort to the fermentation temperature required by the process.

Seven,Fermentation

In the seventh step, the cooled wort is poured into the fermentation tank, and yeast is added for fermentation.

Fermentation: Beer fermentation is a complex biochemical and material transformation process. The main metabolites of yeast are ethanol and carbon dioxide, but a series of fermentation by-products such as alcohols, acids, esters, ketones and sulfides are also formed. Wait. These fermentation products determine the physical and chemical properties of beer, such as flavor, foam, color and stability, and also give beer typical characteristics.