A lot should be considered when you plan to build your own brewery like brew tech,brewery equipment configuration,brewery equipment cost and price,find a location for brewery install, license and regulation of brewery. This article column is specially to answer some common question during brewing.
You also need to find the brewers supplies, brewing supply,beer dispenser,brewing kettles,brewery equipment.
What are the types of beer finishing?
According to the different purposes of product modification, beer post modification technology can be divided into three categories, namely quality defect modification, stability modification and product characteristic modification.
(1) The brewing process of quality defect modified beer is a more regular and complex biochemical reaction process, which is affected by many factors, such as the changes of raw materials, technological conditions, yeast properties, etc., which will have a certain impact on the quality uniformity of beer, resulting in a certain degree of quality defects. By using post modification technology, some quality defects can be adjusted and improved to a certain extent through different blending methods or adding different modifiers.
The common quality defects are mainly concentrated in the concentration, color, bitter value and so on. If the concentration is low and the taste is weak, the liquor to be filtered can be mixed with the liquor with high concentration and mellow taste to ensure the physicochemical indexes are qualified; if the chroma of the liquor to be filtered is low, it can be adjusted and deepened by concentrated beer juice or beer pigment; if the bitterness value is not qualified, it can also be mixed with high and low. If the aroma of hops is not positive or obvious due to the abnormal brewing process or hops quality, it can be modified by hops extract, such as dihydroisomerized hops extract, tetrahydroisomerized hops extract, etc.
This modification is limited to the adjustment and blending to meet the required physical and chemical indexes or sensory requirements without changing the original beer varieties and characteristics.
(2) Stability modification Beer stability modification includes flavor stability, colloid stability and foam stability modification.
① Flavor stability modification. Beer flavor aging is caused by flavor substances such as the oxidation of higher alcohols, unsaturated fatty acids, saturated fatty acids, esters and isohumulone to form unsaturated or saturated carbonyl compounds leads to flavor deterioration, in which oxygen plays a key role. To maintain the flavor stability of beer, antioxidant is the most effective way to modify the flavor stability, including ascorbic acid, sulfite, metasulfite, enzyme (glucose oxidase) and phenolic compounds. Hydroquinone, a phenolic antioxidant, can slow down the formation of carbonyl compounds in beer. Catechuic acid and ferulic acid can affect the formation of carbonyl compounds. However, antioxidants also have some shortcomings. The possible negative effect is to increase unpleasant flavor defects such as sunlight odor and yeast odor (SO2). Generally, ascorbic acid is 20 ~ 35mg / l without changing the taste of beer. The effect is obvious when the oxygen content of beer is low. The suitable amount of sulfite and metasulfite is 15 ~ 25mg / L.
② Colloidal stability modification.A large number of studies have proved that the abiotic turbidity of beer is mainly formed by polyphenol protein complex. After modification, silica gel, PVPP, baoniangdan and enzymolysis can be added during filtration. Silica gel does not absorb the middle molecule and low molecular protein, and does not affect the foam performance of beer. PVPP has no obvious effect on the color and taste of beer. The combination of the two can increase the non biological stability of beer to more than 1 years.
③Foam stability modification. Beer foam caused by raw materials or brewing technology is poor.
Defects such as unqualified foam can be modified by adding foam stabilizer.Adding foam stabilizer can also prevent the problem of bubble attenuation caused by long distance transportation of beer. Common foam stabilizers include protein hydrolysates and agar, alginic acid and their derivatives. Protein hydrolysate is a kind of peptone that protein is further degraded to lower molecular weight, which is used as a raw material
The addition amount of foam additive is 10~50mg/L. Agar, alginic acid and their derivatives are a kind of viscous macromolecular substances, and the dosage is about 50 mg / L.
Although some foam stabilizers can enhance the foam, they are different from the foam stabilizer contained in the beer itself. The appearance of the foam is not real, and it also affects the taste. Generally speaking, it is not suitable to use it.
(3) Product characteristic modification Characteristic modification refers to the process of adding
different flavor substances or flavor modifiers make beer have a special style on the basis of the original characteristics, so as to achieve a new product effect. Characteristic modification mainly includes color modification, taste modification and nutritional functional modification.
① Color modification. In order to meet the needs of different consumers, some concentrated red and black beer juice (or beer pigment) were used to produce strong color beer, red beer and black beer. From the final modification effect of the product, the quality can be close to or reach the same effect as using colored malt.
② Taste and flavor modification. Different taste and flavor modifiers were used to modify the beer, and different taste and flavor could be obtained. If you add different fruit juices, natural fruit drinks or flavors, you can produce fruity beer, such as lemon beer, Pineapple Beer, apple beer, strawberry beer and so on. The special syrup (oligosaccharide syrup) used for post modification of beer can also improve the color and taste of beer, and has good palatability. As a flavor improver, maltol can improve some flavor defects. For example, as a flavor improver, maltol can cover up pungent smell, sour taste and bitter taste to a certain extent.
③ Nutritional functional modification. With the rapid development of functional beer, the application of nutritional and health additives is becoming more and more popular. Post modification technology shows its unique advantages in the development and application of new products. At present, there are balsam pear juice, spirulina extract, ginger juice, Wolfberry Extract, red jujube extract, chrysanthemum extract, aloe juice, mint extract, Ganoderma lucidum extract, American ginseng extract, bifidus factor, organic selenium and other modifier modified beer on the market, with different functions. Beer has a unique style through post modification technology.
Taking Spirulina beer as an example, the production process is as follows:
Liquor to be filtered → buffer tank → filtration → sake → packaging
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Spirulina extract with silica gel
In order to reflect the characteristics of Spirulina beer, such as green, good taste and rich nutrition, considering the adsorption of yeast and the changes of chroma and turbidity before and after filtration, it is appropriate to add 0.2% ~ 0.3% Spirulina before filtration. The main characteristics of product Spirulina beer are pale green, fine foam, long lasting Cup, special fragrance and soft and harmonious wine body.
If you are planning to build your own brewery. TIANTAI Brewery equipment could help you answer your questions and supply brewery equipment. We supply 2-150HL complete beer brewing equipment including malt milling equipment, brew houses equipment, beer fermenters /fermentation tank, brite beer tanks, beer bottling machine,beer canning machine, beer kegging machine, hopping machine, yeast propagation equipment. We also supply all auxiliary brewery systems like steam heating pipe and valves, water treatment, filter, air compressor etc. Everything in brewery are all in our list.
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