The raw materials of beer equipment to make beer mainly include barley, water, hops and yeast.

The basic principle of beer equipment: the malt and rice are respectively pulverized by a pulverizer to a pulverization degree suitable for saccharification operation, and then the pulverized malt and starch are added to warm water to gelatinize, and then the temperature is adjusted. The starch is put into the saccharification pot, and the temperature is maintained at 45-52 degrees Celsius, suitable for protein decomposition. The crushed malt is put into a gelatinizing pot for liquefaction and kept at 62-70 degrees to be suitable for saccharification to produce malt. Then use the leaching method or the boiling method to increase the temperature of the mash. Then filter out the wort, boil it in a boiling pot, add hops to adjust to a certain concentration, enter the whirlpool sedimentation tank to separate the hot coagulum, and the clarified wort is cooled to 5-8℃ in the cooler. Fermentation: The cooled wort is fed with yeast into a fermentation tank or a cylindrical cone-bottomed fermentor for fermentation, and the temperature is controlled by a coil or jacket for cooling.

The fermentation process of beer is the normal life activity of beer yeast using the fermentable substances in the wort under certain conditions, and the product of its metabolism is the desired product-beer. Due to the different types of yeast, fermentation conditions and product requirements, flavors, and fermentation methods are also different.