1) Selected barley: Yanjing Beer is made of high quality imported Australian wheat and wheat.

2) Soaking wheat: increase the moisture content of barley and remove dust, debris, microorganisms and other harmful substances.

3) Germination: Various enzymes are formed in the wheat grains, and some high molecular substances such as starch, protein, and hemicellulose are decomposed to meet the needs of saccharification.

4) Drying and coking: remove the moisture in the malt, prevent the spoilage of the malt, and facilitate the storage. At the same time, the malt smell of the malt is removed, the color, the aroma and the taste of the malt are generated, and the growth of the green malt and the decomposition of the enzyme are stopped.

5) De-rooting: Root buds have strong hygroscopicity, easy to absorb water and rot during storage. Root buds have bad bitterness, which will destroy the taste and color of beer, so roots should be removed.

6) Pulverization of raw materials: After the raw materials are pulverized, the specific surface area is increased, and the soluble substances are easily leached, which is beneficial to the action of the enzyme and further decomposes the insoluble substances of the malt.

7) Saccharification: The insoluble polymer substance in the malt and the dressing is decomposed into a soluble low molecular substance by using a hydrolase in the malt.

Gelatinization: The insoluble polymer substances in the malt and malt auxiliary materials are gradually decomposed into soluble low molecular substances by various hydrolyzing enzymes contained in the malt under suitable conditions.

8) Wort filtration: The material in which the onion material is dissolved in the mash is separated from the insoluble wheat grain to obtain a clear wort, and a good extract yield is obtained.

9) Wort boiling: The purpose of boiling is mainly to stabilize the components of wort, which are: enzyme passivation, wort sterilization, protein denaturation and flocculation precipitation, water evaporation, hopping of hop components.

Adding hops: Adding hops is mainly to give the beer a bitter taste, to give the beer a unique aroma, and to improve the abiotic stability of the beer.

10) Cooling: rapid cooling, lowering the temperature of the wort, meeting the requirements for yeast fermentation, and separating and separating the hot and cold coagulum in the wort to improve the fermentation conditions and improve the quality of the beer.

11) Fermentation: The computer strictly controls the temperature and the physiological state of the yeast. The yeast “eats” maltose and metabolizes the process of CO2 and beer flavor.

12) Filter wine: Fermented mature beer, through the separation medium, remove solid suspended matter, residual yeast and protein coagulum to obtain clear and transparent beer.

13) Bottle inspection: The computer uses photoelectric sensing technology to perform laser point detection.

Washing bottles: automatic washing bottles, including soaking, pre-spraying, alkali 1 soaking, alkali 2 soaking, hot water warm water spray, empty line titration, etc.

14) Irrigation: The bottle is controlled by computer, vacuum is applied twice, CO2 is prepared twice, wine is poured, and the lid is pressed.

15) Sterilization: After Baco’s heat sterilization, it kills active yeast. There is no other bacteria. Pure draft beer is not sterilized, so it is purer, cooler and fresher.

16) Labeling: Use the krones advanced equipment to affix the trademark and spray the date of manufacture.

17) Sub-loading the library: The beer is packed into boxes and stored in the warehouse using advanced equipment from krones.