Polotsk beer. Production technology
Our enterprise is the only one in Belarus that uses the classic technology of bottom fermentation with separate main fermentation and fermentation in maturation tanks.
Preparation of grain products. Malting
The brewing process always begins with the fact that the malt grain is physically crushed - crushed, and ground. When the hard shell is destroyed, starch and sugar are released to be able to interact with water. The purpose of crushing is to create favorable conditions for the action of water and enzymes on the grinding fractions, as well as accelerate physical and chemical processes, which ensures the rapid dissolution of substances and the enzymatic conversion of insoluble compounds (starch, proteins, etc.) into soluble ones, that is, it is necessary to achieve complete conversion grain product extract in the wort.
Malt is mixed with water, and for a certain time, sugar, starch and polysaccharides from malt pass into an aqueous solution, mixing with enzymes contained in malt grains. After adding water, the mash is left for 30-90 minutes, and then rubbed to obtain a sweet wort for brewing. The mash saccharification stage is called mashing.
The main task of the mashing process is to extract as much sugar from the crushed grain as necessary for further fermentation. This is achieved by a series of heating the mixture to the temperature required levels, called "pauses", to trigger the action of enzymes that convert starch and polysaccharides into simple sugars.
Ready mash is pumped into the filter tank. The mash is filtered to separate the primary wort from the grains - filtered insoluble malt residues.
Filtered sweet primary wort is boiled in a musty kettle. This is the brewing of beer. During the cooking process, hops are added to the wort.
Hopping gives the beer its characteristic bitterness and aroma, as well as stability, preservation of the freshness and properties of beer, as hops serve as a good natural preservative. The activity of enzymes that worked during the mashing process is no longer required. During boiling, all enzymes in the wort are deactivated, and all extraneous microflora, which got into the wort along with malt, dies. Beer wort becomes sterile clean.
Wort cooling occurs as quickly as possible 20-60 minutes. This is done so that there is no risk of infecting the wort with foreign microorganisms.
When pumping, aeration of the wort occurs - it is saturated with oxygen of purified air. Oxygen in the process of boiling the wort boiled away and left the wort, but the yeast needs oxygen for normal reproduction. Therefore, the compressor saturates the chilled wort with clean air.
Then the wort is pumped into the fermentation tanks. Bottom fermentation yeast reproduces most efficiently at low temperatures for 7-12 days.
Foreign microorganisms during fermentation should not get inside the fermentation tank. Therefore, an excess of carbon dioxide leaves the tank in a water trap that does not allow air to enter.
Then, beer is sent from the fermentation tank to the maturation tank for ripening. Long ripening significantly improves the taste and aroma of beer. Each beer has its own optimal period and conditions for ripening. Bottom-fermented beer initially matures in camp tanks at a temperature close to 0°C.
After the ripened beer is ready to drink. Beer before clarification, filtration and pasteurization - "Live beer", which you can purchase in our company stores for bottling. The assortment also includes unpasteurized filtered beer. The rest is filtered, pasteurized and poured into containers.