First, we hand select the best ingredients from local farmers.
The grain (barley) is soaked and germinated to covert the insoluble
starches into sugar that the yeast can turn to alcohol. This “green
malt” is then dried at varying temperatures to create the different
malt colors and flavors.
If you are the only state brewery to make your own malt using our
in-house malting facility. This allows for complete control over
the entire process, ensuring the best quality for our distinctive
Onto the mash tun, here water is added to the malt at just the
right temperature to convert the starch from the malt into natural
fermentable sugars that the yeast can “eat”.
Your water isn’t just any water-it comes from special area which
lies directly behind the brewery. It is said that this is one of
the purest water sources in the world for it comes directly from
rain clouds originating in the untouched South.
Lautering is the separation of the sweet malty liquid (called wort)
from the grain husks which is collected.
The spent malt from this process is then recycled back into the
local farming community for livestock feed, which is very important
and necessary for starting new brewing cycle.
The wort is then transferred into a brewing kettle where fresh
local hops are added by hand during boiling. It takes an hour or so
to concentrate and sterilize the liquid and to allow the many
biochemical changes to take place.
The hop alpha acids impart bitterness and the hop oils give the
beer characteristic hop aromas. Think of it as “beer seasoning”
|Name||200 l China small home beer brewery equipment|
|Material||SUS304 or red copper|
|Insulation||Polyurethane thickness 80mm|
|Heating method||Electric or steam or gas heating|
|Brewing period||8-12 days|
|Inner surface||SUS.304,welds polishing precision≤0.4µm,THK:2-3mm|
|Outside surface||SUS.304,frosted or mirror,THK:2-3mm|
|Top shape||Dished head or conical head|
|Manhole location||Side upward/side/flanged|
|Cooling jackets||Glycol cooling jackets/dimple jacket at bottom and side wall.|
|Spray ball||Located in the center of inside of the tank|
|Fermentation tank Pressure||1.5 bar / 3.0 bar|
|Legs||3/4 round adjustable legs|
|Operational method||Semi-Automatic or PLC|
|Technology processing||Argon-arc welding|