Brewing is the art of the food industry. "Kropotkin brewery" produces 13 varieties of natural live beer for the most demanding taste. Depending on the variety, the beer is prepared by one-or two-or tincture method.

In order to "Crop-beer" was tasty, natural and safe, we use:

  • high-quality varieties of barley malt;
  • the granulated hops, bitter and aromatic varieties;
  • brewer's yeast.

The use of unsettled materials and enzyme preparations in the production of our beer is not allowed. Alcohol appears only due to the natural fermentation process. Unlike most companies, we do not use pasteurization.

The brewing process consists of the following stages:

  • Preparation of fr om impurities.
  • Crushing malt-grinding malt grains.
  • Preparation of the mash - a mixture of by-products of water and temperature breaks.
  • Mash filtration-separation of the mash into the liquid phase (wort) and the thick part (shotgun).
  • Boiling the wort - the wort with added hops boiled for 1-2 hours.
  • Clarification of wort-deposition of malt and hop suspensions.
  • Wort cooling - under the influence of the refrigerant, the wort is cooled and brewer's yeast is set.
  • Fermentation-occurs in tskt and lasts until the formation of the optimal composition of young beer – 5-7 days.
  • The secondary fermentation - there is a natural saturation with carbon dioxide, the formation of alcohol, the formation of taste and aroma – 14-30 days.
  • Filtering the beer is filtered from the remnants of yeast.
  • Pouring.

Preparation and crushing of malt

The basis of the malt lays down starch, carbohydrates and proteins. In order to extract these substances, the raw material is thoroughly ground. Due to the heterogeneity of the grain body, the raw material is divided into flour, small and large grits. Flour and small grains are easily converted under the action of enzymes in extract, which is completely converted in the mash.

Large grains is more difficult to action of enzymes and moisture, so insoluble extract goes into the grain.

The filtration rate is determined by the grinding quality, the volume of crushed malt and the height of the crusher. The quality of the original malt and crushing fully determine what will eventually wort and beer itself.

Malt before crushing is cleaned from dust, organic and inorganic inclusions with the help of air-sieve separators with magnetic installations, dust separators and dynamic sieves. Then it is moistened to soften the shell of the grain. Due to this, the shell moves away from the core better, a suitable filtration layer is created in the apparatus when the congestion is separated.

Preparation of congestion

The mash unit is placed malt, barley and water, the whole mass is heated and boiled. The whole process is necessary in order to transfer the mash to the soluble state of the maximum possible amount of substances under the action of active malt enzymes. To activate the enzymes necessary certain temperature conditions. The mash is maintained at the optimum temperature for a time in order for the starch saccharification reaction to occur, peptidases and cytolytic enzymes to come into operation, maltose and dextrins to accumulate.
The temperature of the mash, which is sent to the filter unit, ranges from 75 to 78 C.

Filter congestion

The congestion is filtered in two stages. During the first stage, the first (main) wort is cleaned, during the second-from the crusher extract washout. For the implementation of the second phase and the pellet washed with water at a temperature of 75-78 C.
And the first wort, and the waters that are used for washing, should be transparent, as contained in them small insoluble particles of mash give the drink a rough taste and prevent its qualitative clarification.

Boiling, clarification and cooling of wort

The wort from the filtration plant is boiled with hops in a brewing kettle of the machine. This is done in order to stabilize the composition and to give it the flavor of hops. Boiling is also important for sterilization of the composition – it takes 15 minutes.
The wort is clarified and cooled in order to precipitate the suspended particles, the temperature of the composition decreased, the composition is enriched with oxygen. To do this, use hydrocyclone devices. Hot wort is fed into them in the form of a jet, suspended particles settle on the bottom. The clarified still hot wort passes into the heat exchanger, wh ere it is saturated with oxygen and reaches the fermentation temperature.

Fermentation and fermentation of beer

The cooled, clarified wort is supplied to the cylindrical-conical tanks. In the first brew, add yeast, and the capacity is filled with no more than 80-85% of the volume for the formation of foam during fermentation.
The composition wanders at a temperature of 9-14 C 5 days, and 10 days from the beginning of fermentation for the first time remove the yeast. All beer ferments during 14 to 28 days, then the yeast is removed a second time, and the beer is sent to filtration.

Filtration and bottling of beer

The drink contains a variety of inclusions-yeast cells, protein-tannin compounds, hop resins, coagulated protein particles. It is from the number of these inclusions depends on the turbidity of beer. In order to eliminate this indicator, separation and filtration are necessary.
Filtered beer is bottled in glass or PET bottles, kegs.
Thanks to strict observance of all these rules, high-quality raw materials and traditional recipes it turns out natural, live beer with bright and unforgettable taste.

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