The Beer making process starts from crushing the malt with a malt mill.
Put the crushed malt in hot water (72-75 ℃) and stir to avoid lumps.
Keep the temperature between 66 and 70 ° C for 60 to 80 minutes, malt enzymes work and starch is decomposed into sugar.
The wort and sugar saccharified in the warm saccharification process are separated from the malt and transferred to a stew tank.
Heat the wort for 70-90 minutes. In the middle of this boiling process, hops (such as spices depending on the recipe) are simmered to add bitterness and aroma to the wort.
Use a wort chiller to cool the wort to around 20°C and transfer it to the fermentation vessel.
Yeast is added to the wort in the fermentation vessel to undergo fermentation process. After the fermentation is completed, it is aged while dissolving carbon dioxide gas.
Nichinan Brewery is a microbrewery that was born in 2017 in Nichinan City. Its beer is very easy to drink and accessible for beginners.
