Beer Manufacturing

Brew house is the kitchen of the brewery. Raw materials used for making beer are malt, rice flakes, sugar, hops yeast and water. Brewing starts with making of wort. Malt, rice flakes and sugar are added in concentrations 70: 20: 10 ratio to specific quantity of, quality approved water.

Water is checked for its quality before used for brewing. The parameters checked are hardness and conductivity and PH of water.

Malt is grinded first, and then added to the brewing vessel along with rice flakes. Amylase is added to the mixture, to convert starch to sugar. Total conversion of starch to sugar is assured by iodine test to the mixture.

The mixture is then, transferred to the filtration vessel to obtain the malt wort. The spent grain remained after filtration is used as cattle feed.

The wort is then boiled for about an hour and then transferred to the fermentation vessel through the heat exchanger.

Wort at 12 degree Celsius is than added with yeast such as sacchromyces carlsbergenesis to ferment wort into beer.

Before addition of yeast, the yeast is checked in laboratory, for its morphology and viability. Only good quality yeast is allowed for fermentation.

It takes seven days for complete fermentation of wort into beer at specific temperature and pressure.

After fermentation beer is racked or transferred to the colt storage tanks to allow fining of the beer in order that, beer develops golden appearance and taste characteristics.

Beer samples are sent to quality assurance laboratory from time to time to check various parameters of beer such as colour, bitterness, haze, diacetyl, aldehyde, nitrogen content of the beer. Certain chemicals such as biofine, pappain and kms are added as preservatives of beer. Hops give bitterness to beer.

Beer is kept in cold storage tanks for 15 to 20 days and then it is sent to bottling in the bottling section.

Recycled bottles are used to pack beer which is checked by quality assurance department, for the quality in cleanliness of bottle, microbiologically.

Bottles are fed to the filler where the beer is filled in the bottles and crowned and labelled.

All the packing material, raw materials, in process material and finished good materials are checked for the quality by quality assurance department.

Before labelling beer bottles are passed through pasteurisation machine where, bottles pass through different zones of temperature, one of which is pasteurisation zone, where beer bottles are held at 60 degree Celsius for 20 minutes to kill for harmful microorganisms present in the beer.

Bottles are then packed in number of 12 and sealed and despatched to the warehouse where it is ready to serve the consumer market.