Behind the Scenes of Craft Beer Production


Have you ever thought that behind every glass of beer we drink there is a long production work? It is a natural process, as it did so many centuries ago, but perfected by the experience, the knowledge and the latest technological tools. Let’s see, step by step, how four simple elements and very common in nature as barley, water, hops and yeast, combined and processed together, they manage to give life to the most ancient and popular beverage in the world, the beer.

It starts from barley, choosing the best quality, whose beans are put in water to germinate until, reached the necessary moisture, are germinated for several days. The germinated barley is called malt which is then slowly dried in the oven. According to the degree of roasting will reach a color (blond, golden or toasted) and a different fragrance, which then affect the appearance and taste of beer. The barley malt is milled and ground into flour, then mixed with water in a boiler until it becomes a homogenous unit, said must.

At this point the wort is brought to a boil, filtered and separated from the slag of barley malt. In this phase it is added the hops able to give beer its distinctive bitter taste. The wort is then cooled before passing to the phase of fermentation. The must is left to ferment in special containers. Is essential in this phase, the role of the yeast, capable of transforming the sugars present in the must into alcohol and carbon dioxide. Without the addition of yeasts, in fact, the must may not become beer.

The two great families of yeast used for this purpose are Saccharomyces cerevisiae and Saccharomyces Carlsbergensis. An exception to this rule some rare beers, produced at a place of Belgium, which ferment spontaneously using a yeast in the air of that area. After fermentation, the beer is poured into special tanks where it is left for four to six weeks to ripen and mature. At this stage all of its components are refined and are stabilized. The majority of beers is then subjected to further filtration to remove any traces of yeast and other components that would make the drink turbid. The beer at this point is practically ready to be packaged and then consumed. The packaging, is by no means the least important part. Only if you are operating correctly and with the utmost attention, in fact, the beer can get to the consumer with its original qualities intact.

The dark glass bottle, brown or green is the best material to preserve over time the characteristics of the beer and protect it from the negative effects of light. The metal cap, crown, practical and safe, is what ensures perfect tightness, but are used for bottles with a special meaning, even corks, ceramics and rubber or screw caps. The can, light, comfortable, easy to carry, store and open at any time and place, is very appreciated by some consumer groups. The stem, very large (25-30-40 liters), it is primarily used by public exercises for the service on tap, which has a large number of consumer enthusiasts. The beer packaged in this way is very fragrant but delicate and, in order to be really good, it must be consumed in a short amount of time.

Like other foods and natural drink, even beer fears the changes in temperature, the action of oxygen and the negative effect of light. Also molds and bacteria can attack it if it is not maintained properly. But it is the time his most devious enemy. The life of a beer, in fact, no more than 18 months after its production. Now that you know how it is made craft beer, you just have to taste it!

Irresistible blonde with sparkling taste or a seductive amber, the Italian beer is great for any occasion. Award-winning and widely recognized for an informal drink under the summer sky or as companion of a relaxing evening, it’s always the right time to enjoy a sip of passion and tradition all Made in Italy. The IT5 of the week brings us into the world of beer.
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