1) Xaiv barley: Yanjing Npias yog ua los ntawm cov khoom zoo tuaj Australian nplej thiab nplej.

2) Soaking nplej: nce cov dej noo ntawm barley thiab tshem tawm cov plua plav, khib nyiab, kab mob thiab lwm yam teeb meem.

3) Germination: Ntau yam enzymes tau tsim nyob rau hauv cov nplej nplej, thiab qee cov khoom siv molecular siab xws li cov hmoov txhuv nplej siab, protein, thiab hemicellulose yog decomposed kom tau raws li qhov xav tau ntawm saccharification.

4) Qhuav thiab coking: tshem tawm cov dej noo hauv cov malt, tiv thaiv qhov lwj ntawm malt, thiab pab txhawb kev cia.Nyob rau tib lub sijhawm, malt tsw ntawm malt raug tshem tawm, xim, aroma thiab saj ntawm malt yog generated, thiab kev loj hlob ntawm ntsuab malt thiab decomposition ntawm lub enzyme yog nres.

5) De-rooting: hauv paus buds muaj zog hygroscopicity, yooj yim nqus dej thiab rot thaum lub sij hawm cia.Hauv paus buds muaj qhov tsis zoo iab, uas yuav rhuav tshem cov saj thiab xim ntawm npias, yog li cov hauv paus hniav yuav tsum tau muab tshem tawm.

6) Pulverization ntawm raw cov ntaub ntawv: Tom qab cov raw cov ntaub ntawv yog pulverized, qhov tshwj xeeb deg cheeb tsam yog nce, thiab cov soluble tshuaj yog yooj yim leached, uas yog zoo rau kev txiav txim ntawm lub enzyme thiab ntxiv decomposes insoluble tshuaj ntawm malt.

7) Saccharification: Lub insoluble polymer tshuaj nyob rau hauv malt thiab hnav khaub ncaws yog decomposed rau hauv ib tug soluble uas tsis muaj molecular tshuaj los ntawm kev siv ib tug hydrolase nyob rau hauv lub malt.

Gelatinization: Cov insoluble polymer tshuaj nyob rau hauv malt thiab malt auxiliary cov ntaub ntawv yog maj decomposed rau hauv soluble uas tsis muaj molecular tshuaj los ntawm ntau yam hydrolyzing enzymes muaj nyob rau hauv lub malt nyob rau hauv tsim nyog tej yam kev mob.

8) wort filtration: Cov khoom uas cov dos yog yaj nyob rau hauv lub mash yog cais los ntawm insoluble nplej nplej kom tau ib tug ntshiab wort, thiab ib tug zoo extract yield yog tau.

9) wort boiling: Lub hom phiaj ntawm boiling yog tsuas yog kom stabilize lub Cheebtsam ntawm wort, uas yog: enzyme passivation, wort sterilization, protein denaturation thiab flocculation nag lossis daus, dej evaporation, hopping ntawm hop Cheebtsam.

Ntxiv hops: Ntxiv hops feem ntau yog muab lub npias saj iab, muab npias ib qho aroma, thiab txhim kho abiotic stability ntawm npias.

10) Ua kom txias: txias sai, txo qhov kub ntawm wort, ua tau raws li qhov yuav tsum tau ua rau cov poov xab fermentation, thiab sib cais thiab sib cais cov kub thiab txias coagulum hauv wort los txhim kho cov kev mob fermentation thiab txhim kho cov npias zoo.

11) Fermentation: Lub khoos phis tawj tswj hwm qhov kub thiab txias thiab lub cev lub cev ntawm cov poov xab.Cov poov xab "noj" maltose thiab metabolizes cov txheej txheem ntawm CO2 thiab npias tsw.

12) Lim cawv: fermented mature npias, los ntawm kev sib cais nruab nrab, tshem tawm cov khoom raug tshem tawm, cov poov xab seem thiab cov protein coagulum kom tau npias ntshiab thiab pob tshab.

13) Kev tshuaj xyuas lub raj mis: Lub khoos phis tawj siv thev naus laus zis thev naus laus zis los ua laser taw tes tshawb pom.

Ntxuav fwj: tsis siv neeg ntxuav fwj, suav nrog soaking, pre-txhaj tshuaj, alkali 1 soaking, alkali 2 soaking, dej kub dej sov tshuaj tsuag, khoob kab titration, thiab lwm yam.

14) Irrigation: Lub raj mis yog tswj los ntawm lub computer, lub tshuab nqus tsev yog siv ob zaug, CO2 yog npaj ob zaug, cawv yog poured, thiab lub hau yog nias.

15) Sterilization: Tom qab Baco lub tshav kub kom tsis muaj menyuam, nws tua cov poov xab nquag.Tsis muaj lwm yam kab mob.Ntshiab npias tsis yog sterilized, yog li nws yog purer, txias thiab fresher.

16) Labeling: Siv cov cuab yeej siv siab tshaj krones txhawm rau txheeb xyuas cov cim lag luam thiab tshuaj tsuag hnub tsim khoom.

17) Sub-loading lub tsev qiv ntawv: Lub npias tau ntim rau hauv lub thawv thiab khaws cia hauv lub tsev khaws khoom siv cov cuab yeej siv siab heev los ntawm krones.