What are the Pros and Cons of Nano-Scale Brewing?

Nano breweries, craft beer breweries are in demand at the local market. These small scale processes of brewing beers are a head start for entrepreneurs. Aside from that, everybody could take advantage of this process either for hobby or passion for beers or for proprietorship entrepreneurs looking for a business that can easily heat the local market. Nano breweries commended a success on the year 2000s where small scale commercial business had to get known at the local market. These small businesses have a very low risk when it comes to investing.

You will not need a tremendous amount of money for its capital, and there are a lot of things that could be done to innovate. This is an excellent opportunity for an entrepreneur like you. For a 5000 barrel of a normal craft brewery yearly, nano breweries are less likely to reach the amount of expected outcome for their annual barrel offshoot for their production. Subsequently, this is also low for an average beer brewery on local emporiums. If you wish to know additional information about the pros and cons of this beer brewing process, you can check out the pros and cons of Nano-Scale brewing by reading below:

Pros of Nano-Scale Brewing

The pros of Nano-Scale brewing are that it can easily be opened or franchised on the local market, for it only needed a small amount of capital unlike other craft breweries wherein the machinery is a must have an also their necessity to obtain specific types of machineries that is needed in the business firm. For people who are planning to open this type of business, ahead starts for entrepreneurs with the same interest for the craft brewery, besides of creating a profit for your leisure interest, you are also branding your work for your innovation to the product.

Also, upon opening a Nano brewery business, it can be a sole proprietorship meaning you are the boss and everything for the business which is a good contract for yourself, the upside of this is that you are solely gaining your profit for your firm. You would not need to employ a considerable amount of workers because it is manageable and can be operated by 3 to 5 persons, depending on the area of how big or small the business is. For it is a local type of business, you can try to innovate the product depending the manufacturers taste of how the beer should be. Since it is only a small business, the risk factor of losing a lot of money is low since you only invested a small amount of capital for the commerce, you can either expand it or maintain it as original as you want it to be. You can also find investors to invest in your business or have branding on your business.

Cons of Nano-Scale Brewing

On the other hand, the cons or the downside of Nano-Scale brewery being a small scale business means a small profit based business. You only have a limited profit for this type of business, although you can try to innovate it. But since you only have a limited workforce, it will result in a limited product you can sell for the market. One of it is that Nanoscale brewery only creates a small distribution of beers, at least one batch at a time. That’s unlike the other types of craft brewery wherein they can make more beers than Nano brewery.

Another is that for this small type of business, competitors are typical. Some already reached their breakeven point. Contrary to this, they are more likely to acquire customers for they already started the business and may have brought back their profit. Also, the labor, some choose to hire less to have fewer expenses for the salary of their workers, in contrary to that, more labor for fewer products. Since you invested a small amount for the types of machinery, it means that some of the processes for brewing the beer needs workforce such as in fermenting. Otherwise, you are planning to invest in the apparatus needed to make it easier and produce more beers. Additionally, in the overhead costs, these expenses such as the license permits, facilities, and other miscellaneous unavoidable expenditures that are needed in opening a business firm.

Bottom line – Is Nano Brewing Advantageous or Not?

Nano Brewing is advantageous, for startup entrepreneurs who have a leisure interest for this type of product, they will be able to do things they want and also to attain profit from it. Since it is a low-risk type of business, investors are less likely to be bankrupted or such for the loss of your starting capital is less than opening a huge scale business. Despite the cons or disadvantages of this type of business, this is needed to be taken advantage of for it is in demand, in a total year people around the globe drink beers with or without occasion and people are always thirsty to try something new for a while.

The chances of creating a successful business from this one are over 80% especially if you are the first starting Nano brewing business in town. But the comeback of the profit you invest will not be brought back easily. With the right amount of hard work and patience, you will be able to triple your money in no time. You can always try to make it larger to get a more substantial profit.

Is Nano Brewing For You?

By further information from this article, I can say that Nano brewing may be for me. But as a person with no interest in beer, I still think of it as an excellent business opportunity. The profit is quite okay even though it is only small scaled. Once it gets known, it can be a money making a machine for an extended period. You can try to branch out this business franchise for a more substantial profit and find investors for your business. Besides, you can always boost out this type of business.

Do Micro and Nano Breweries Generally Filter their Beer Before Kegging?

Microbrewery, also known as a craft brewery, is a small-scale brewing process that produces a limited amount of beer not exceeding to 15,000 barrels and for at least market 75% percent of their products annually. They traditionally reproduce their product locally and are usually owned by single entrepreneurs. People have long been taking advantage of this beer production process because of good profit and returns. Even in the early years, early brewing companies enjoyed making beers and other related products because of its good profitability. It is also effortless to introduce and to sell in the market. It is also used in many establishments like restaurants, bars, and resorts. Also, beer is very in demand even during bonding with friends and casual drinking.

Beer also includes health benefits to people like it; for example; it can boost bone functions, etc. Microbrewingstarted to bloom in America in the late 1970sand it’s said to have a successful start in the era of the microbrewery. In the other hand Nano brewery from the word itself “Nano” produces some beer products smaller than micro-brewery, although there have not been some barrels defined yet to classify breweries as Nano breweries usually some owners or companies produce 500 barrels annually. Nano breweries are smaller than micro-breweries.   Nano brewery, although smaller, has the same process of brewing beers, and one of them is kegging.

Before beer kegging, beer filtration is the first thing to do before the kegging. In beer filtration has four filtration procedures; these include primary filtration, trap filtration, excellent filtration and lastly membrane filtration. In planning to open a brewery business, filtration needed to be more involved to get the job done correctly. One of the functions of filtration is to remove solid waste and bulk yeast to the removal of bacteria that could spoil their product.  Filtration in each stage stands avital purpose for every drop of beer. Brewery companies like micro and Nano breweries use this procedure to maintain the richness of flavor of their products and also to have a clean and sterilized product. In the case of local breweries, the entire beer clarification process is accomplished with the use of a sheet or Nano filters to achieve long term beer stability.

Since the beer is mechanically filtered by flowing the beer through layers of filter material; Rough filtration leaves some cloudiness in the beer; it’s the white foam that comes out every time we pour a bottle of beer into our glasses, it is noticeably brighter than unfiltered beer. Clean filtration produces a beer which is nearly transparent and not cloudy, although observation of the dash of light through the beer will reveal the presence of some small particles. Therefore, filtration is played an important role in beer brewing; it maintains the cleanliness of the beer and equalizes the formula needed by the beer. When the filtration of the beer is perfected, we now proceed to a keg.

Kegging helps all the brewers to maintain the freshness of their beers by distributing the carbon dioxide from the beer, so the longer the beer inside the keg the freshness it will get. All brewing companies or small-scale brewers use this method to avoid spoilage of their product and to avoid losing money. This process is more prone to contamination, meaning it is essential to keep the beer kegs clean from bacteria that may be present during the process. The improper kegging may lead their products to waste and can be a difficult for all the brewery. If somehow you have a problem with how your beer tastes, try to compare it to newer product and see if it is not yet spoiled. Or let it taste from a person who usually drinks beer. Unfortunately, some customers have a lack understanding about beer, so once the beer gets wasted they would not be able to recognize it. And the lack of knowledge about it may lead to food poisoning due to its contamination.

I think filtering the beer before kegging. You can achieve a very, very good clarity just with a good mash, lauter, boiling, whirlpool, findings, and good fermentation. Maybe some companies do not filter their product in a way to save a lot of money. Brewery filtration is quite essential to be able to make the needed beers which in per gallons on time to follow that. Filtration is a crucial way to lessen the work required during the process of brewing beers.

Moreover, most of the breweries used filtration to obtain the crystal-like beer even it cost them too much budget. Importantly to satisfy the will of their customers and to give what they genuinely deserve on their product. Crucial Reasons to Keg Your Homebrew. First is it saves time and money, instead of buying beers in the market, start brewing your own and store it on a well and spotless keg. Second, since it is stored under carbon dioxide and having no oxygen, your beer or homebrew will have a longer shelf-life compared to a beer we buy outside.

It seems reasonable to assume that macro and nano breweries commonly filter their beer products to make sure that their products will gain the satisfaction of their customers and to order to have more clients or customers that will surely make their company robust and reliable. Having a reasonable product at a reasonable pricing is an excellent way to make your company even greater and be more well-known. In conclusion to that, the filtration process in both the Nano brewery and Micro-brewery needs a clean filtration before entering the kegging process, because it may end up contaminating the whole batch that may lead up to spoilage of the beers, wherein it will be a massive loss of money especially when a whole bunch was already made.

The Difference Between Commercial Brewing Equipment and Microbrewery Equipment

Brewing is the creation of lager by soaking a starch source (ordinarily oat grains, the most well known of which is grain) in water and aging the subsequent sweet fluid with yeast. It might be done in a bottling works by a business brewer, or by an assortment of conventional strategies, for example, collectively by the indigenous people groups in Brazil when making cauim. Brewing has occurred since around the sixth thousand years BC, and archeological proof proposes that developing human advancements including antiquated Egypt and Mesopotamia fermented lager. Since the nineteenth century, the brewing business has been a piece of most western economies.

Ventures in the preparing procedure incorporate malting, processing, crushing, lautering, bubbling, maturing, molding, sifting, and bundling. There are three primary aging strategies, warm, cool, and unconstrained. Maturation may happen in an open or shut aging vessel. Auxiliary aging may likewise happen in the barrel or jug. There are a few extra blending strategies, for example, barrel maturing, twofold dropping, and Yorkshire Square. For starters who wanted to build up a commercial brewing business, it’s going to be a big ride on the big ones. Starting on machines, commercial brewing is a large brewing company that uses massive apparatus to create loads of barrels of beers a day that can be exported in different places at a time, most likely to be found at the market.

On the other hand, Microbrewery or minibrewery is normally connected to distilleries that are a lot littler than substantial scale corporate bottling works and are claimed autonomously. There are predominant accentuations portrayed when it comes to flavor and preparing a strategy on the bottling works. We offer a Microbrewery (smaller than usual bottling works) with the profitability of 1000L (10 hl) to 5000L (50hl) per mix. The administration incorporates: total arrangement of microbrewery hardware, establishment turnkey, formulas and innovation of marked brews, staff preparing and the sky is the limit from there. Microbrewery comes with a total “turnkey”. The execution of your Microbrewery (Bottling works and scaled down distillery) if fundamental, can be expanded later on.

Down below are some key instances of strategies, and the things business brewers must be aware of when blending on bigger frameworks over the smaller ones.

Synthetic substances: This one is night and day. Business brewers, for the most part, utilize a LOT more grounded synthetic compounds when cleaning and purifying than a microbrewery, who generally don’t generally approach a similar level of items, and all things considered. Purifying and cleaning is an essential and tedious part of business preparing. Business brewers use a CIP (clean set up) framework for a large portion of their vessel cleaning. A CIP framework, as a rule, comes as a shower ball inside the vessel, close to the roof that enables synthetics to course down the dividers of the tank peeling off a wide range of grime all the while. Synthetics, for example, burning soft drink, phosphoric and nitric corrosive do some incredible things and require higher temperatures in the 150-160 Fahrenheit range for full viability. For sterilization, we use peracetic corrosive, which is deplorable to be around at any volume when it’s not weakened. For microbrewers, they may experience the same unwanted synthetic substances that may come in the operation of processing brewed beers who for the most uses only small scale machinery.

Consistency: Crafting incredible lager is a balance of craftsmanship and science; However in an industry where consistency is above all else, we need to leave our experimentation to our very own homebrew framework. One of my most loved pieces of home blending is part of a group of something into two distinct tanks and doing uncontrollably extraordinary things with them regarding yeast, dry-jump, or different added substances. Lamentably, when you’re a mixed place of our size, that kind of experimentation is generally held for firkins and barrel-maturing, which considers a great deal of opportunity, yet not as much as you have before aging even starts. Microbrewers will dependably be on small outputs of the product that can always create a thicker texture on the first product to the second one. It can likewise bargain the brew to include certain fixings at specific stages all the while, which can essentially diminish a lager’s timeframe of realistic usability if the arrangement is to place it in a plane or a six-pack.

Efficiencies: Larger frameworks in business preparing are progressively productive with regards to separating what you look for from a fixing. For instance, you’ll get more IBU’s/sugars/and so on from bigger frameworks, which spares you cash as a brewer. Microbreweries would need to utilize more grain and longer squash times to reproduce the business make efficiencies for it can only hold up a small amount of product, smaller equipment that tends to be more time consuming than using a commercial brewery machine wherein the storage is quite larger.

Temperatures:  each vessel is set up to get either steam or glycol. Consider glycol a sort of ‘liquid catalyst.’ It’s utilized on the “cool side” of the bottling works to direct the temperature of our fermenters, monitoring the warmth created by maturation. Microbreweries can also keep pace with the same outcome of the equipment’s performance because microbrewery machines also use an apparatus to release the exact amount of heat needed for the brewed beers to be able to get the wanted result for the beers.

As a result, commercial brewery equipment are more profitable than the microbrewery equipment for it has a larger storage that can hold up to 500 gallons a day, they have more complex attributes than the microbrewery equipment and more developed properties resulting to a more profitable way and a faster way to make beer. Both are a good way to earn in a business. But for a starting firm, they are more likely be able to use a microbrewery type of craft brewery for the needed equipment are less like smaller than the commercial brewery equipment,  meaning it will have a lesser price than the price of the commercial brewery equipment, depending on the capital of the entrepreneur may hold.

How to brew commercial beer

Infusing Beer Commercially

In as much a significant number of people globally find pleasure in taking beer, only a few of these consumers actually understand how it is actually made.  Commercial beer brewing is a highly profitable business that has gained popularity in the US, particularly after it was first introduced to the Americans by the Europeans. There are various steps involved when brewing commercial beer inclusive of licit measures.

Legal Actions

All breweries/individuals who are interested in starting breweries are required to have a state-issued brewer’s license that substantiates them with The Bureau of Alcohol, Tobacco and Firearms.

Industrial process of brewing commercial beer

To produce high quality beer, there are some requisite ingredients and equipment that have to be met.

  1. Ingredients

Grain kernels

The most common grain used in beer brewing is malted barley (also referred to as barley malt) through the other malts such as rye, rice oats and corn could also be used. The minerals present in these gains favors the growth of yeast that plays a key role in the brewing process. The grain used should be one that can easily be broken down to simple sugars then fermented.

Yeast

Yeast is the microorganism responsible for the fermentation of beer. It disintegrates pyruvic acid to form ethanol in beer and carbon (Iv) oxidizes as a by-product.

Water

Considering that beer is 90-95 percent water, it is patent that it is vital in the system. With this knowledge in mind, a brewer should understand the type of water they use will have an impact on the quality of their brand. For production of lavish quality, well water is preferred to city water, especially if the city water is from different inconsistent sources.

The degree of hardness or softness of water varies from one beer to another. Take for instance, high water hardness. It is fenced in the production of ales while soft water is employed in the production of pilsners.

Water carries out various activities in the procedure for instance, it yields calcium the major mineral that promotes the clarity and flavor in the water. It also affects the pH by lowering it to a lower 5.2 from the high alkalinity that supports optimum enzyme activity.

Hops

At the initial stages of boiling the unrefined beer, hops is added to this beer to give it a bitter flavor. The same practice is performed at the end of the boiling process to give the alcohol its aroma while still enhancing its flavor. Moreover, it acts as a preservative which constrains spoilage/decomposing bacteria during the beer’s shelf life while contributing to keeping the foam steady.

  1. Equipment

When it comes to the equipment, they have to be maintained regularly bearing in mind that they bear drunk for human consumption.

Mash/Lauter Tun vessels

These vessels are built entirely of 304 stainless steels incorporated with full CIP (Carriage and Insurance Paid To), false bottoms, Vorlauf and hot liquor piping and heavy duty agitation that serve to mash the mash efficiency.

Stainless steel boilers/ Brew kettles

These kettles disseminate heat evenly to supply apt sterilization and concentration for the wort (ground meat).

Whirlpool

The whirlpool vessel operates at a high velocity of approximately 15 feet per second so as to create a whirlpool that separates the wort from additives such as the hops.

Fermentation vessel

Provides a site for the addition of yeast that ferments the ethanol before it is matured.

Filtration chamber

The fermented and already matured beer is passed down into the filtration chamber why all the unnecessary matter are extracted.

Bright Tanks

Here the beer goes through the clearing process also known as the storing/aging process of beer before it is packaged and sold.

Brewing

  1. Milling the grain/The malting Process

Diverse types of malt are crushed together to smash the grain kernels in order to extract fermentable sugars to generate a milled product called a grist. It takes place in three steps:

Steeping and Germination

The grains are steeped for thirty eight to forty six hours until they have absorbed nearly half of the weight in water. From here the mash is drained and then moved to a germination room where they are kept at a constant humidity and temperatures for about four days. This germination process activates enzymes that begin the process of crushing the proteins at the center of the kernel.

Drying

Drying is cautiously conducted in the kiln retaining only about 4% moisture. It takes twenty four to thirty six hours at temperatures ranging between 122-158 degrees.

Kilning

Some dried grains are roasted in kilns at higher temperatures over long periods of time. The extended heating gives the malts their flavors and colors. The more the heating, the deeper the color and the bitter the malt.

 

  1. Boiling

The wort is shifted to the boiling kettles where it is boiled before the hops are added to enhance the beer’s taste and smell.

  1. Wort Separation and Cooling

The separation occurs in the whirlpool vessel. At this point, the hops or any grain is removed to leave behind a liquid that is ready to be cooled and fermented.

  1. Fermentation

To kick off fermentation, yeast is poured into the vessel containing the wort as it converts the sugary wort into beer by yielding alcohol and carbon (iv) oxide that is used later still in the processing to give the beer its sparkle.

  1. Maturation

The “young” alcohol has to be mature. For this reason, it is left for a couple of days for it to mature so that it attains a full development of flavors.

  1. Filtration and Carbonation

The beer has to be filtered to remove any foreign particle or additive that might have seeped in previous stages because they could be hazardous for human consumption. The carbon (iv) oxide given off during the fermentation process serves its purpose here, giving the beer a smooth finish.

  1. Cellaring and Packaging

The coloring process occurs in the bright beer tank where it takes a three to four week period of clearing and on completion the beer is packaged, ready to be sold.

Is Beer Good For Health?

Alcohol is one of the most debated topics when it comes to health.

There has been much emphasis on the subject of alcohol consumption, with people taking both sides of the argument.

 

When it comes to alcohols, there is in fact much diversity in the kind of drinks consumed by people. These include, among others, wines, beer, whisky, rum, etc.

Coming to beer, there is one question that lingers in the minds of many, which is with regard to its safety.

As with other alcohols, there has been many questions with regard to how safe is beer consumption. Having read much about the dangers of alcohol consumption, and its often lethal effects on individuals, the question is always the same thing,

“Is beer good for health?”

It is understandable that people are curious about this fact. It is only natural that people ask this question, for almost everyone is worried about their health in one way or another. Also, given that there has been a great deal of awareness in recent times, as to the dangerous effects of alcohol on the human body, it has certainly fuelled the curiosity even more.

Indeed, this is a subject that divides people more than anything else. Given that beer is fairly popular among social circles, and has become something of a trend in recent times, it is clear that there is a debate going on as to the exact effect it has on the human body.

The answer to this question is, however, not as clear as the question itself.

On the contrary, there is in fact a lot of variation on the correct answer. Currently available research seems to suggest an almost divided opinion on the subject, with some suggesting it as good, and others calling it bad.

In simple words, the answer to the question lies somewhere in between good and bad. Alcohol, being the main chemical present in beer, is something that is known to be bad for the liver. This would, logically speaking, imply that the consumption of beer is bad for one’s health. And indeed, that is the conclusion of many people, who are of the opinion that beer is bad for you in its entirety.

This is however, something that doesn’t compute with the latest scientific studies. The fact is that while alcohol is bad for you, many people don’t have any idea about the subject in actual figures or research. One could say that they are in a state of confusion, due to the conflicting information that they have been getting from just about everywhere.

If one were to take a look at actual studies that were conducted, it becomes clear that some alcohol can actually be good for health. There have been studies conducted which showed that beer helped in the maintenance of health, through improving cholesterol levels, preventing heart disease and neurodegenerative disease. The quantity for the same has been set at up to one drink a day in women and two in men. (Source: https://www.ncbi.nlm.nih.gov/pubmed/27118108)

At the same time however, the study does add that there is a limitation on who exactly is to be allowed to consume beer. Some of the people who are advised to refrain from beer consumption include pregnant women, children, adolescents, those with liver disorders, depression, etc. Another thing to note here is that the aforementioned groups of people are to refrain from any quantity of beer whatsoever.

Also to add here is that beer is something to be avoided for those who have a risk of addictions, since the consumption of alcohol may shift from something that is an occasional indulgence, to severe alcoholism. This may not always be the case but it is in simply words, a precautionary measure.

In simple words, it is a good idea to restrict the consumption of alcohol, in all its forms beyond a certain point. While there is certainly evidence that beer and other alcohols may have a health benefit, it is something that applies only when consumed in moderation. As soon as the moderation point has been crossed, it turns from being good to becoming something bad.

Also, this is something that applies to everything ranging from beer to alcohol and everything in between. It is not something that is in any way specific to just beer alone.

 

As for those who would like to abstain from all alcohol, there is certainly nothing wrong with it.

There is nothing wrong if you prefer to avoid alcohol in its entirety, whether for the sake of health, religion, preference or for that matter anything else. There are several reasons as to why people would avoid the consumption of alcohol, all of which have their own unique merit and validity.

It is a personal choice and if that is what you believe is good for you, and then by all means, go for it. However, do make sure that it is something you will have to engage in based on your own convictions and choice, rather than being something that you is forced into.

What it all comes down to at the end of the day is that it is your life; and ultimately something you will have to figure out on your own.

 

 

In all, it can be said that there is really no clear cut answer as to whether beer is good or bad for you; while it may have a good effect in some cases, there are others where it might prove to be bad.

The reason for this is because of several factors, all of which play a unique role in influencing how it interacts with the body. This variation in the way everything plays out makes it rather difficult to know exactly how to approach the subject.

However, it can be said that beer consumption, just like in the case of any alcohol, when done in moderation, should work out in the long run for just about everyone in a safe way. As long as you are sticking to an upper limit of around one drink for women or two for men, you should be able to do fine in the long run.

Beer Production Methods And Materials Selection

Beer is among the most favorite beverages of people from all over the world. Do you want to know how this beverage is made? Then, this article is for you.

brewery equipment

Beer Ingredients

In making a beer, you need 4 main ingredients such as water, barley, yeast, and hops. In this process, the primary purpose is to extract sugar from the grains (commonly barley). With that, the yeast can transform into alcohol and CO2 which creates beer.

Production Methods

  1. Malting

The process of brewing begins with malting. The grains which are usually from barley, and sometimes from wheat are harvested and processed with heating, drying out, and cracking. Malting is performed to isolate the enzymes needed for brewing. It was needed to make it ready for the next procedure.

  1. Mashing

After malting, the grains will undergo in a mashing procedure. The grains are steeped in hot, but not boiling water within one hour, and sort similar to producing tea. With this procedure, the enzymes in the grains are activated which make it break down and release its sugars. Then, you can now drain the water from the mash that is already filled with sugar from the grains. The sweet and sticky liquid from it is called the wort. It is considered as unmade beer which is compared to how the dough is unmade bread.

  1. Boiling

The next step is boiling. The wort will be boiled for an hour while the hops and other spices are combined several times. If you are not familiar with hops, these are the green and small cone-like fruit of a vine plant. The hops offer a bitter taste for balancing out the sugar in the wort. It plays a significant role in adding flavor. Even more important, it also serves as the natural preservative that is their original use.

  1. Fermentation

After the boiling process is finished, the wort is strained, cooled, and filtered. Then, it will be stored in a fermenting vessel and add yeast on them. In this case, the brewing procedure is already done, and the fermentation process begins. The beer will be stored for several weeks in a room temperature which is usually in the case of ales or more weeks in cold temperature in the case of lagers. On the other hand, the yeast will also work for fermentation magic. Commonly, the yeast eats up the sugar in the wort and spits out the CO2 as well as alcohol as waste products.

  1. Aging and bottling

After a long process, you can now enjoy an alcoholic beer. Meanwhile, it is still uncarbonated and flat. The flat beer will be bottled and will be artificially carbonated similar to soda. It can also be bottled conditioned. It can be allowed to carbonate naturally with the CO2 that the yeast produced.

After it was aged for anywhere in a few weeks or a few months, you can now drink the delicious beer. Your effort in the production of beer is all worth it because of the delicious and excellent quality that it can offer you. Your time and effort are worthy enough because of its amazing taste.

Raw materials

To produce a delicious and quality beer, you will need some raw materials like cereal grain (corn, barley, and rice), pure water, hops (scientific name Humulus lupulus) and yeast. These ingredients are essential since they can have a high impact on the color, flavor, carbonation, alcohol content as well as other subtle changes in your beer.

The grains must be properly stored and handle to produce the best possible quality of the beer. On the other side, the hops are also formed of cultivated perennial hemp that used for the flavoring of the product. The useful portions of the vine which are the sticky ones are produced from the bloom.

It is estimated to use around 16kg or 35 pounds of barley malt and 7kg or 15 pounds of grain for every 31-gallon beer barrel. A considerable amount of water is also essential not only as an ingredient, but to keep the cleanliness of the equipment used for brewing.

When it comes to producing beer, high water in iron or lime interferes with the fermentation procedure. Moreover, it can also discolor the finished product. Yeasts also play an important part because they are fungi that are microorganisms that can lessen the sugars to alcohol during the fermentation process. Most brewers’ yeasts are guarded trade secrets.

Outside the beer, the procedure also needs different cleaning chemicals and acids for maintaining and sterilizing the brewing equipment. Then, after this, it requires proper packaging that includes aluminum for cans, cardboard products for boxes, stainless steel for kegs, glass for bottles as well as other commercial dispensing materials. Most of the brewing equipment is stainless steel and copper brew kettles.

History of beer

It cannot be denied that beer is popularly knowns as one of the best beverages that are brewed for centuries. They are produced through fermentation of yeast on malted cereal grains that are combined with hops and water.

Ever since the brewing evolves from a cottage craft into a modern market, the rise of beer production becomes popular in the different parts of the world. It is estimated that Germans consume the most beer for around 40 gallons per person each year. Beer drinkers in the US are also ranked 14 in the world. The American breweries manufacture approximately 156,900 million beer barrels every year. Every barrel is equal to 117 liters or 31 gallons.

The early brewing beer attempts were around 7000 BC in Mesopotamia. Greeks and Egyptians brewed alcoholic beverages through different procedures, but the term beer does not use in the early languages. The Babylonians provide brewing recipes which are made with malt brew.

In today’s modern era, beer is still one of the most famous and favorite beverages of people all over the world. You can avail it in different beer stores, and you can choose the one that suits your taste.