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There are only 4 natural ingredients used:
The brewing process is divided into four different
stages in
the (i) Mill, (ii) Brewhouse, (iii) Fermentation Room
and
(iv) Storage Cellar.
I. MILL
At Paulaner Bräuhaus Singapore, we use four types
of barley malt
for production, Pilsner, Munich, Caramel and Roasted
malt.
Malt corns, which are malted from barley, are cracked
during the
milling process. The end product is grist which is
easily soluble in
water.
II. BREWHOUSE
In the brewhouse, four processes take place:
(1) Mashing; (2) Lautering; (3) Boiling; (4) Whirlpool.
1. Mashing:
- Grist and water are mixed in the copper kettle
and the resulting liquid is called mash.
- Ingredients of the malt are added and the enzymes
convert the starch of the malt into soluble sugars.
- Thereafter, the solution is kept at varying temperatures
between 50° and 100° Celsius.
2. Lautering:
- As the husk of the malt ingredients are insoluble,
mash is passed through a sieve.
- The remaining liquid is called wort.
3. Boiling:
- The wort is boiled for 70 minutes and hops are
added for bitterness.
4. Whirlpool:
- The wort is then pumped into the whirlpool where
the hops are separated by centripetal force.
III. FERMENTING ROOM
Here, the wort is chilled down from 100° to 9°
Celsius and pumped into a fermentation tank.
Yeast is then added and during the 6-7 days of fermentation,
the
yeast converts the malt sugar in the wort into alcohol
and CO2.
This fermented liquid is called green beer.
IV. STORAGE CELLAR
Green beer is pumped into a storage tank where beer
starts to
develop its aroma and flavour through a process also
known as
"ageing".
- The natural CO2 is tied to the beer (bunging apparatus).
V. DISPENSING TANKS
The ready-to-serve beer is then transferred to dispensing
tanks
where they flow down to the bars to be served on tap.
See also :
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