(upbeat music)
- Let's run through the
seven step brewing process
that we use to brew Budweiser.
Our first step is going to be milling.
Milling is where we take the
barley kernels that come in
the malted barley and there,
we actually have to crush them down.
So we go through a milling process
where we run the kernels through a mill,
and it actually squeezes
out the inside of the kernel
and then kind of pulverizes that
endosperm that's inside the kernel
and gets it to be broken down.
Step two is called mashing.
And that's really where all
the magic starts to happen.
We take our good clean,
pure brewing quality water,
and we mix it with our grains.
Time and temperature are
super important at this step
to ensure we get just the right
amount of fermentable sugars
for our yeast to eat up
later in the process.
Step three is called lautering.
Once mashing is complete,
we're going to strain out the sweet liquid
commonly known as wort
from the grain husks and
other solid grain matter.
Think of this as our first major filter
in the brewing process.
Now once the wort has been
filtered through lautering,
we're going to our next step
which is called wort boiling,
where we put the wort into a brew kettle,
and we apply heat.
On average, our wort will
boil for around a hour
during which we periodically
add the different quantities
of hops to the brew kettle.
The earlier you add the hops,
the more bitter the wort will become.
And conversely, the more you
delay the addition of hops,
the more aromatic your beer will be.
Alright, so now that we've boiled our wort
in the brew kettle,
we're going to go to our next step,
which is Whirlpool settling and cooling.
At this point,
our mixture has been boiling for a while,
which makes for a hot
and humid brew house.
From the brew house,
the wort is transferred into a whirlpool
for the wort separation.
Any excess proteins and hot matter
are moved at this stage
to leave the wort cooled and
ready for yeast fermentation.
These sellers can run pretty chilly
ranging anywhere between
55 and 60 degrees.
Now on to step six, which is fermentation.
And now it's time to add
our yeast to the wort
which we brewed in the brew house.
The yeast is first injected into the wort
for it to consume the
sugars and create alcohol
and Co2, which will
naturally carbonate our beer.
Once the yeast is added,
we can officially call
the wort we made in the brew house beer.
(upbeat music)
Step seven is maturation and filtration.
Once primary fermentation is complete,
our beer is transferred
into an aging vessel
called a chip tank,
where we'll continue to
develop its flavor profile
and naturally carbonate for 21 days.
After that, the beer
is cooled and filtered
before it's ready to be packaged
in cans, bottles and kegs.
(upbeat music)
