Lager is created using a process called brewing and this technique takes on a straightforward formula. First off , the brewing process starts with the key to the beer-making process which is malted grain, and this where the distinction of beer taste lies because each region has its own unique malted grain taste if it is barley, rye, or at times wheat.

To begin with, malt id crushed totally in the mill and they are made into what’s called grist. Later, the grist is transported using a conveyor into the grist case to be mashed the following day. Mashing comprises the grist being mixed with hot water for it to turn into a mash. The container where this process occurs is what’s called the Mash Tun. This mashing process creates sweet wort which is done by breaking down the malt starch into sugars and dissolving them in the liquor that surrounds it. Then they are extracted and the extract by-products are put in boiling kettles.

And now, we come to the point at which the concoction gets its sour taste. The wort within the kettles are heated to boiling temperature and are kept at that heat strongly and at this temperature, hops are instantly added which gives the beer its sour after taste. Now since boiling is the process and it’s being done vigorously, big amounts of tannin and protein are produced through precipitation and they’re separated from the majority of the sour wort together with the used hops. The machine used to do that is named the whirlpool separator. At that point, scent hops should be added.

Before the wort is pumped into the fermenting vessel, it is first allowed to cool down from 90 degrees Celsius to 18 degrees Celsius. Some brewing plants have the capacity of utilizing the heat leaving the wort that’s being cooled and this heat is reused for the mashing process, a good energy recovery process. Now once cooled, yeast is added to initiate the process of fermentation. This yeast begins to break down the sugar from the malt into CO2 and alcohol and during this process, yeast dramatically multiplies and that’s the reason toward the end of the fermentation process, thick yeast has formed on the surface. And when the fermentation is done, the yeast is skimmed off and stored to be used for the following brewing process. The lager is now cooled for one week or so and later they are put into casks and / or transferred onto tankers and sent to different areas.

There remain a lot process which this ale product has to endure including cooling and bottling until it gets sent to bars and groceries until it reaches us and we drink them.
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