The beer brewing process includes the brewhouse process, the fermentation process, the storage process and the canning process. Beer is brewed from malt, hops and water. In the presence of yeast, the end products and carbon dioxide produce the liquor.
 
Malt and rice are crushed in a miller to a level suitable for brewing operations. The crushed malt and starch-containing adjuncts are mixed with warm water in a pasteurization and mash tank, and the temperature is adjusted. There are two methods of increasing the mash temperature: leaching and boiling. The protein, mash stopping time and heating method depend on the nature of the beer, the ingredients used and the equipment. The wort is filtered with a boiling tank or filter, boiled in a boiling pot, hops are added and adjusted to the right wort consistency, and finally it enters a rotary settling tank for thermal coagulation and separation, and the clarified wort enters cooling.
 
Yeast is added to the cooled wort and fermented in fermentation buckets or cylindrical and conical bottom fermenters which are cooled and temperature controlled using coils or jackets. The fermentation process is divided into a foamy phase, a high foamy phase and a low foamy phase. Fermentation generally takes 5-10 days. Fermented beer is called young beer and has a bitter, rough flavor and low carbon dioxide content, making it unsuitable for drinking.
 
To mature the young beer, it can be sent to storage tanks, or it can continue to be cooled in cylindrical cone-bottomed fermenters until it reaches a temperature of about 0°C and the pressure in the tanks is adjusted to dissolve carbon dioxide into the beer. The beer needs to be stored for 1 to 2 months, during which time the residual yeast and coagulated solids settle, the beer is clarified, saturated with carbon dioxide, flavorful and ready to drink.
 
In order to make beer clear and commercially viable, it needs to be clarified and filtered at a temperature of -1°C. The filtration process is the main part of the process. The filtration process is the main part of the process. Beer filtration is the main part of the process. It requires high filtration capacity, good quality, low loss of alcohol and carbon dioxide, and does not affect the flavor of the beer. Filtration methods include diatomaceous earth filtration, cardboard filtration and microporous membrane filtration.
 
Filling is a process in beer production that directly affects the maintenance of beer quality and the commercial appearance of the beer. Filled beer should meet hygienic standards, reduce carbon dioxide loss, and lower the air content in sealed containers.
 
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