Study On The Key Brewing Technology And Production Of Ale Beer

The brewing technology and process of Ale beer with top fermentation yeast was researched in this paper.It was studied on the yeast strains selection and the key brewing technical conditions systematically and carefully.The Ale beer which was produced with large scale trial was favorable with its good smell and typical taste after the sensor evaluation by the experts and consumers based on the optimization of small scale experiment.Strain FS-17(the Belgian strain) was finally selected as the top fermentation beer production strain after the ester content which was produced by 30 strains and brewing performance was analyzed and compared.The selected strain had good characteristic,such as high ethyl acetate content,fast fermentation speed,short time for diacetyl reduction,high fermentation degree and low iso-amyl content and so on.The aroma and taste of beer produced by this strain was good,with rich and white foam and coordinated taste.The fermentation technical conditions of Ale beer was established from the reliable experiment.The raw material was barley malt only,hops was added in the proportion of 50% aroma hop and 50%bitter hop.Yeast was pitched by 5.0 to 10.0×10~6/mL in the full tank.The main fermentation temperature was 18-20℃.The main fermentation liquid was the pitched to next fermentation tank after 35-40 hours with full tank(4-5°P).The Ale beer production was enlarged to the large scale production finally after the result of small scale of Ale beer production with three different extract concentration was summarized and analyzed.It was shown that the processing of small scale was satisfied with the request of large scale production after determination the whole production.The final Ale beer was met to the requirement.