Beer Production Process Overview
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ScribdTranslationsBeer Production Process Overview
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PRODUCTION PROCESSES
Description of the production process
The entire production process is controlled electronically.
Raw Materials (process)
Use the best brewing malt. The most qualified suppliers take care of cleaning and
select the barley, which they then germinate, dry and roast to finally
give us the best malt. We also import the best hops in the world. The hops are a
female flower that gives aroma and that characteristic flavor of our beer
Water Treatment
To prepare the beer, we use the purest brewing water, with a combination of salts.
minerals that guarantee the exclusive flavor. The water is extracted from our wells of more than 140
meters deep and is stored under the most appropriate hygiene conditions.
Subsequently, the water is treated in state-of-the-art plants, in a process
totally automated that guarantees an unchanging quality.
Storage
Once the malt enters the brewery, it undergoes a rigorous cleaning process and
selection before being stored. The malt is stored in specially designed silos.
to guarantee and permanently maintain the quality of this important raw material.
As a complement, a sophisticated stock control system allows knowing the quantity of
malta received, stored, etc.
Grinding
From the storage silos, the amount of malt that will be used for the
brewing of beer. These grains are pre-conditioned to achieve the moisture
specified for our process and then are ground in high-tech equipment that
they guarantee an adequate granulation. The ground malt is stored in feed hoppers.
and is ready to be used
Cooking
Very modern cooking systems with stainless steel kettles allow for the processing of malt.
and the hops for brewing the wort. The automation of this stage of the process allows us
allows you to follow it step by step and control the smallest detail. A connection via modem to
Germany, with the manufacturers, provides us with additional assurances against improbable failures in
the master control module.
Cooling of the Must
The must produced in the boiling is at a temperature higher than 95ºC.
consequence of having subjected it to boiling temperatures constantly
controlled. Now the must is cooled to 8ºC to then be fermented in tanks of
stainless steel cylinder - conical. At this stage of the process, yeast is involved; it
it doses the cold must and will be responsible for transforming the sugars in the must into carbon dioxide
carbonic and alcohol
Fermentation and Maturation
The conical cylindrical tanks allow us to carry out the fermentation process of the must and the
optimal beer maturation. Equipped with refrigeration systems
perfectly isolated and equipped with centralized cleaning systems, these tanks
they process our beer automatically, with the building covering only the base of
the tanks, saving space, energy, and time. Due to their location, configuration, and design
manual operations in these tanks are minimal, which reduces the possibility of human error
is minimized.
Leaking
After almost 21 days, the beer is practically ready. Only the filtration process is left.
the filtration removes all insoluble materials and gives it the characteristic brightness of the
beers that we produce. This particularly important process is controlled and
automated in such a way that the final product always maintains an invariable quality. A
more and more ultra-modern technology plays a fundamental role in beer filtration
Quality Assurance and Control
Our philosophy of continuous improvement and Total Quality guides us to control
fundamentally the processes of brewing and manufacturing beer, as well as the
raw materials and the final product. Certified under the strict ISO 9000 standards, all
our processes are framed within the Quality System, in the Quality Policy and in the
Quality Assurance. We believe that it is more important to control the processes and all their
variables and not just the finished products.
Finished Beer Tanks
To ensure compliance with all the quality parameters specified by the
Technical Management of the organization, we have a final stage: the beer tanks
finished. In these tanks, the final checks are carried out, verifying compliance with
the specifications.
Bottle Washing
The bottles returning from the market are directed to a machine called a washer.
bottles. In the washing machine, the bottles are subjected to pressure from water both inside and outside;
in addition to a caustic solution and pre-established temperatures. Finally, the bottles are
they rinse and drain so that they are microbiologically ready to be filled with
The beer. The clean bottles go through electronic inspectors of high empty bottles.
precision before being filled.
Filling of Bottles
The filling machine is one of the most sophisticated pieces of equipment in the bottling line.
speeds of more than 500 bottles per minute, each of the fillers delivers bottles to us
with an exact beer content. Less than a second after the filler, the machine
the cap seals the bottle hermetically.
Pasteurization
The pasteurization of beer is perhaps one of the most important operations in the stage
from bottling. As an additional complement to all the measures taken in the
process, pasteurization will inhibit the presence of any microorganism in our
Product. Labeling and Identification Once pasteurized, each of the bottles will be
labeled and identified Depending on their size, the client, and their destination; the bottles
they will receive the labels on the body, on the neck, etc. In this way, the product is
perfectly identified
Boxed in
The beer bottles are now placed in their respective boxes, whether plastic or
cardboard, according to the customer and their destination point. Automatically and ensuring that never
not a single bottle missing in their respective boxes, the boxing machine operates
uninterruptedly.
Distribution
Finally, all the boxes are stacked on wooden platforms called
These pallets will be loaded onto the transport units that will take the beer to
the distribution centers located throughout the national territory