Hygienic Control Of Craft Beer

- May 18, 2020-

Hygienic control of craft beer

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Craft beer seeks high-end enjoyment, consumes the freshest and most nutritious beer, and its brewing process has stricter hygiene control than ordinary beer. Below we will share some hygiene control during craft beer brewing.

1. Selection of raw materials and hygiene control

The raw materials of craft beer should also be "selected carefully". Pure high-quality malt brewing will be the best choice, without adding any auxiliary materials, returning to the original brewing method of beer, giving the beer a rich malt aroma. Malt storage should prevent the occurrence of moisture, mold, insects and other phenomena, and maintain air circulation; pay attention to the temperature and humidity changes of the malt warehouse; regularly spray and fumigate the warehouse to prevent insect pests in advance.

2. Hygienic control of saccharification process

Crushing control: The raw materials should be fed in time after crushing, especially in the summer when the temperature is high. If the materials are not fed in time after crushing, the malt is easily rancid by moisture.

Boiling control: Boiling is an important part of wort sterilization to ensure sufficient boiling strength and boiling time.

Inlet control: After the boiled wort is pumped into the rotary sink, it should be cooled in time to prevent the residence time in the rotary sink from being too long, and the temperature of the wort will be reduced, causing microbial contamination. Make sure the wort piping, compressed air and yeast are sterile before the wort enters the tank. Since entering the tank, it is necessary to achieve "zero" pollution.


3. Fermentation hygiene control

The fermentor must be kept in a sterile state before the wort enters the tank. This fermenter should be cleaned in time to ensure the effectiveness of the disinfectant used. The fermentation tank should be thoroughly cleaned after every cycle of use to prevent hygienic dead ends. The environmental sanitation of the fermentation workshop must be clean, ensure ultraviolet sterilization for more than 30min every day, and fumigation and disinfection once a quarter.

Fourth, filling hygiene control

The biggest difference between craft beer and ordinary beer is that it does not undergo subsequent sterilization, and maintains the purest taste and nutrition of the fermentation broth. Therefore, the hygiene requirements of the craft beer filling process must be strict.

4.1 Hygienic control of cask beer

At present, most craft beer is packaged in barrels. The beer barrel can only be cleaned by the existing beer barrel scrubbing machine and cannot be thoroughly cleaned. It must be matched with certain manual brushing. The filling of beer barrels currently uses wine injector type filling. The key point is to perform sanitary control before the wine spear cap of the wine barrel comes into contact with the wine injector to ensure sterility at all times. Health standards to guide production