Composed of raw ingredients such as malt derived from sprouted barley, hops, brewer's yeast, and water, beer is universally cherished for that distinct aroma of its hops and that cool, refreshing, fizzy feeling produced by its carbonation.
Beer is divided into different categories such as top-fermenting ales and bottom-fermenting lagers, depending on the brewing method and the type of yeast.
Generally speaking, the flavor of "beer" greatly differs, depending on the brewing method.
Perhaps such vast flavor variety is the connection to beer's longstanding appeal.
Inspection and Packaging
Wort Conentration Control
Wort, the source of beer, is measured most commonly during the boiling process.
Fermentation Process Management
During fermentation, yeast converts most of the sugar in the wort to alcohol and carbon dioxide gas. Brix is used to determine when to stop the alcohol fermentation process.
Pre-Bottling Final Check
A final check on the product before bottling is made to make sure it is within specifcations. Controlling the switch between various liquids can help reduce liquid loss.
Beer measures about 4 to 5% Brix.
Check for liquid switch
When switching to a new liquid on the production line, the concentration can be checked for whether or not it has been changed.
Cleaning Solution Concentration Check
Used to monitor appropriate concentration level of the caustic soda or peracetic acid used to sanitize the piping system.