1. Raw material silo; 2. Malt screening machine; 3. Hoist; 4. Malt crusher; 5. Saccharification pot; 6. Rice screening machine; 7. Rice grinder; 8. Pasting pan; 9. Filter tank; 10. Grain conveying; 11. Wheat grain storage tank; 12. Boiling pan/whirlpool; 13. External heater; 14. Hops adding tank; 15. Wort cooler; 16. Air filter; 17. Yeast culture and addition tank; 18. Fermentation tank; 19. Beer stabilizer adding tank; 20. Buffer tank; 21. Diatomite adding tank; 22. Diatomite filter; 23. Beer fine filter; 24. Sake cans; 25. Bottle washing machine; 26. Filling machine; 27. Sterilization machine; 28. Labeling machine; 29. Packing machine.
（1） Wheat making process
Barley needs to transform its insoluble starch into soluble sugar for brewing process through the germination process. Barley can be stored for 2-3 months after harvest before entering the malt workshop to start malting. In order to obtain clean and consistent excellent malt, barley needs to be removed by air separation or screening, iron removal by permanent magnetic cylinder, stone removal by specific gravity stoner, and grading by separator before malting. The main process of malting is as follows: after barley enters the soaking tank to wash the wheat and absorb water, it enters the germination box to germinate and become green malt. The green malt enters the drying tower/furnace for drying, and the roots are removed by the root removal machine to make the finished malt. It takes about 10 days from barley to malt. The main production equipment in the wheat making process are: screening (air) separator, classifier, permanent magnet cylinder, stone remover and other impurity removal and classification equipment; Wheat soaking tank, germination box/wheat turning machine, air conditioner, drying tower (furnace), root removal machine and other wheat making equipment; Bucket elevator, screw/scraper/belt conveyor, dust collector/fan, silo and other conveying and storage equipment.
（2） Saccharification process
Raw materials such as malt and rice are transported to the top of the saccharification building through the bucket elevator and screw conveyor from the feeding port or silo, and then enter the gelatinizing pot and saccharifying pot for saccharification and decomposition into mash after stone removal, iron removal, quantification and crushing, which is filtered by the filter tank/filter press, and then added into the hops to boil, remove the heat coagulants, and then cooled and separated.
The malt is sent to the crushing tower before being sent to the brewing workshop. Here, malt is made into malt for brewing by light crushing. The mashed malt/grain to be crushed is mixed with water in the mashing pan. The gelatinizing pot is a huge rotary metal container with hot water and steam inlets, mixing devices such as stirring rods, stirring propellers or propellers, and a large number of temperature and control devices. In the gelatinization pot, malt and water boil after heating. This is the natural acid that converts insoluble starch and protein into soluble malt extract, called "malt juice". The wort is then sent to a filtration container called a separator. Before the wort is pumped into the boiling pot, remove the malt husk in the filter tank, and add hops and sugar. Boiling: In the boiling pot, the mixture is boiled to absorb the taste of hops, and brighten and disinfect. After boiling, the wort added with hops is pumped into the rotary sedimentation tank to remove unwanted hops residue and insoluble protein.
Gelatinization pot: first, put some auxiliary materials such as malt, rice, corn and starch into the gelatinization pot to boil.
Saccharification tank: add appropriate warm water to the remaining malt, and add the excipients boiled in the gelatinization pot. At this time, the starch in the liquid will be converted into maltose. Wort filtration tank: after filtering the raw slurry in the saccharification tank, transparent wort (syrup) is obtained.
（3） Fermentation process
Fermentation tank Maturation tank: add beer yeast into the cooled wort to ferment it. The sugar in wort is decomposed into alcohol and carbon dioxide. After about a week, it can be produced into "tender beer", and then it will mature for several decades.
Cooling and fermentation: the clean wort is pumped out of the rotary sedimentation tank and then sent to the heat exchanger for cooling. Subsequently, yeast is added to the wort to start the fermentation process. In the process of fermentation, the artificially cultivated yeast converts the fermentable sugar in the wort into alcohol and carbon dioxide to produce beer. Fermentation takes place within eight hours and proceeds at an accelerated rate, accumulating a high-density foam called "wrinkle foam". This foam reaches its high stage on the third or fourth day. From the fifth day, the fermentation speed slowed down, and the wrinkled foam began to spread on the surface of the wort, which needed to be removed. After fermenting all the fermentable substances in the wort, the yeast begins to form a thick sediment at the bottom of the container. Then the temperature gradually decreased, and the fermentation was completed after 8-10 days. During the whole process, temperature and pressure need to be strictly controlled. Of course, different beer and different production process lead to different fermentation time. Generally, the fermentation process of stored beer takes about 6 days, and that of light beer takes about 5 days. After fermentation, most of the yeast precipitates at the bottom of the tank. The winemakers recycled this part of yeast for use in the next tank. After the yeast is removed, the product "tender beer" is pumped into the post-fermentation tank (or called the ripening tank). Here, the remaining yeast and insoluble protein are further precipitated, making the style of beer gradually mature. Maturity time varies with beer varieties, generally 7~21 days. After post-fermentation, the mature beer will filter all the remaining yeast and insoluble protein in the filter and become the sake to be packaged.
（4） Packaging process
Bottling and canning machine: brewed beer is first loaded into beer bottles or cans. After strict inspection, such as visual inspection and liquid inspection machine, they are loaded into the beer box before leaving the factory.
Bottle washing machine: clean and recycle beer bottles.
Empty bottle inspection machine: small scars will not pass away.
Sensory inspection: The newly brewed beer is actually tasted by a special person in charge every day. Only after ensuring its quality can we present you delicious beer.
Before packaging, each batch of beer will be sent to the packaging line only after passing the strict physical and chemical inspection and the sensory evaluation of the wine taster. The packaging of finished beer often includes bottled, canned and barreled packaging forms. In addition, the different shapes and capacities of the bottles, the different labels, neck covers and bottle caps, and the diversification of the outer packaging constitute a dazzling variety of beer products in the market. Bottled beer is a popular packaging form, and also has a typical packaging process, namely, bottle washing, wine filling, sealing, sterilization, labeling and packing.
