In this Blog, the Beer Brewing Process & Presentation on How Beer is made is covered.


There is an old saying that “Beer is proof that God loves us and wants us to be happy.” I am not sure of the first phase of this Statement but it is definitely true that a mug of a Beer keeps the worries away.

 “Beer is proof that God loves us and wants us to be happy.”

Benjamin Franklin

Beer is one of the oldest Alcoholic Beverage in the World. The Sharp, bitter & fresh hops flavor of beer probably makes it the most widely consumed Alcoholic drink & the 3rd most Popular Beverage overall after Water & Tea.

But have you ever tried to drive your mind on – How Beer is made ?

If yes!!! Here we are

Beer is Brewed from Barley and other certain grains and Hops are used as a flavoring agent meanwhile it undergoes various stages.


Beer is 90% to 95% of water because water is used in almost every step of the brewing process.

Therefore, Inside the average brewhouse, it takes seven gallons of water to produce one gallon of beer.

During the brewing process, fermentation of the starch sugars in the Barley produces ethanol and carbonation in the resulting beer.

Check Out : Best Imported Beer Brands in India

Main Ingredients used in Beer Brewing Process:

Barley (Base Ingredient)

Hops (Flavoring Ingredient)

Water (Main Body Ingredient)

Yeast (Fermenting Ingredient)

How Beer is Made:

How Beer is Made

Beer Brewing Process:

The Brewing Process from Barleys on the field to the Beer in your table undergoes 7 Main Stages.

  • Malting
  • Mashing
  • Boiling
  • Fermentation
  • Maturing
  • Filtration
  • Bottling & Packaging

So, Let’s start with;

1) Malting.

Malting is a process of germination that converts raw grain (Barley) into malt & make grain ready to use for Brewing.

It includes three steps in order to help in releasing the starches from the Barley:-

  • Steeping
  • Germination
  • Kilning

During Steeping, the grain is added to a vat with water & allowed to soak for approximately 40 hours. Then the grain is spread out on the floor for Germination for around 5 days. Kilning is the heating of germinated barley by hot air to dry it and develop malt.

2) Mashing

In Mashing Process, the malted barley with supplementary grains is Mixed with Hot water to create a Mash, typically known as “Grist”. Mashing converts the starch in Malted Barley into sugars.

Mashing in Beer Brewing
Mashing Process

There are few types of Mashing Techniques

During the Mashing Process, natural enzymes present in the malt convert the starches in the grain into simple sugar. This “conversion” is called saccharification which occurs between the temperatures 60–70 °C.

The result of the mashing process is a sugar-rich liquid called – “wort”, which is then strained through the bottom of the mash tun in a process known as Lautering.

3) Boiling

Meanwhile, In Boiling Process, the wort is moved into a large tank known as a “copper” or “kettle”  where it is boiled with hops.

This stage is where some important decisions about the flavor, color, and aroma of the beer are made & moreover many chemical reactions take place.

The boiling process is scheduled between 45 and 90 minutes, certainly depending on its intensity, the hop addition schedule, and the volume of water the brewer expects to evaporate.

So, At the end of the boiling process, solid particles in the hopped wort are separated out, usually in a vessel called a “Whirlpool”.

After the Whirlpool, the wort must be brought down to 20–26 °C temperature, before yeast is added.

4) Fermentation

During the Fermentation Process, the yeast is added to the wort & it begins to Ferment.

Subsequently, In this Stage, Sugars won from the malt are converted into alcohol and carbon dioxide (CO2), and the product can be called beer for the first time.

Nowadays most of the breweries use Cylindroconical vessels, or CCVs (Right image), the cone aperture in CCVs is typically around 60°, consequently an angle that allows the yeast to flow towards the cone’s apex.

As a result, the yeast and other solids which have fallen to the cone’s apex can be simply flushed out of the Vessel at the end of fermentation.

Open fermentation vessels are also used often in wheat beer fermentation. These vessels have no tops, as a result, it makes harvesting top-fermenting yeasts very easy.

But, the Open top fermentation vessels make the risk of infection but with proper cleaning procedures and careful protocol, the risk can be well controlled

learn more about The Technology for the fermentation and maturation process

5) Maturing

Maturing - Beer Brewing Process
Beer aged in Wooden Cask

In the Maturing Phase of Brewing Process, The Beer is stored in “Cask” at 32° F temperature or below for 1-3 weeks and sometimes 1–6 months while still on the yeast.

The process of storing, conditioning, maturing, or aging a beer at a low temperature during the long period is called “Lagering“.

6) Filtration

Filtration - Beer Brewing Process
Beer Filtering Machine

In this Stage, the Beer is Filtered & cooled again at 32° F temperature.

Filteration helps Beer in stabilizing the flavor and moreover gives it polished shine and brilliance.

There are several forms of filters, they may be in the form of sheets or “candles”, or they may be a fine powder such as diatomaceous earth, also called kieselguhr.

Diatomaceous earth / kieselguhr

There are several forms of filters, they may be in the form of sheets or “candles”, or they may be a fine powder such as Diatomaceous earth, also called kieselguhr.

The powder is added to the beer and certainly recirculated past screens to form a filtration bed. Filtration ratings are divided into

– Rough, Fine, and Sterile.

Firstly, Rough filtration leaves some cloudiness in the beer, but it is noticeably clearer than unfiltered beer. Secondly, Fine filtration removes almost all cloudiness. And at last, Sterile filtration removes almost all microorganisms.

After 10 – 14 days, Beer is clarified by filtration & transferred to the tanks for bottling.

7) Bottling & Packaging

In this stage, Beer is filled into the bottles from a holding tank with the help of a filling machine (filler), which are then Capped, Labeled, and Packed into cases or cartons.

Botting, Canning, Casking / Kegs are most accepted ways of Packaging Beer. The Bottles are inspected Both electronically & Visually.

The Filled bottles are passed through a tunnel which can hold 15,000 bottles & the temperature can rise up to 140° F for 10 minutes and then cooled to room temperature, the process is called Pasteurization.

The Pasteurized Bottles are re-inspected, labeled, & automatically placed in boxes


The Beer is ready for its tour through the market to your table.

So, that’s it. this was the overview of the life of delicious and lovable Beer you have with your dinner or lunch.

Now, whenever you will have your beer, remember this brewing process- how much time, efforts, and hard work are behind that wizzy and delicious beer, it will enhance its taste.

If you wanna share your thoughts and veiws about this blog, Comment below.

Thank you, Cheers!!!

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