History of malt beer:
A few thousand years ago, people in ancient Egypt used a type of drink called beer. At the same time, the consumption of a drink with the same characteristics that was prepared from millet (millet obtained from the fermentation of barley) became popular among African tribes.
Gradually, this alcoholic drink became popular all over the world. Before the revolution, the alcoholic type of beer was produced in Iran, which naturally had the harmful effects of alcohol, but fortunately, today, with the change of production system, alcohol-free beer has entered the market, which is a rich source of all kinds of vitamins.
non-alcoholic beer:
It is a non-fermented product that is produced from the difference of barley malt, water, hops, carbon dioxide, permitted edible additives or without sweeteners, and it is offered in two types, flavored or plain.
Natural preparation
To produce malt beer, barley malt or any other grain is mixed with hot water until it becomes a paste and is prepared for extracting sugars and producing malt liquid. Then the malt liquid is boiled together with hops and yeast so that the yeasts can feed on the sugars. For this, the seeds are first cleaned and classified. Then they are washed and then transferred to the part where the seeds are supposed to be soaked so that the germination of the seeds begins. After germination, they are dried and malt is prepared in this way.
1- Malt mill:
At this stage, all types of malt are ground until the seeds are crushed and the fermentable sugars are removed.
2- Malt liquid preparation:
At this stage, the milled malt is mixed with hot water to obtain liquid malt. In this part, natural enzymes present in malt are used to convert malt starch into simple fermentable sugar.
3- step of clear liquid separation:
In this part, sweet and clear malt liquid is separated.
4- Boiling stage:
The malt liquid is collected and boiled in thermal furnaces.
5- cooling stage:
In this step, the separated and heated malt liquid is transferred to a part that separates any malt, hops and other particles from the liquid and it is ready for the cooling and fermentation stage.
6-fermentation stage:
At this stage, a wide range of flavors and carbon dioxide gas are produced by adding yeast.
7- Arrival stage:
At this stage, the product should be ripe and perfect in terms of taste and aroma.
8- Stage of purification and gasification and filling of jars or cans:
At this stage, the final product is ready to be stored in the warehouse and distributed
Production methods of alcohol-free malt beer:
Stop the fermentation process
Cold fermentation method
Using special yeasts
Use of stabilized yeast
Eliminate alcohol
Use of heat
Alcohol extraction process
Membrane separation process
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