Craft Beer Manufacturing Unit

Project cost & finance

Raw materials & machinery

Manufacturing process

1. Malting: Fresh barley is soaked in water and placed in germination boxes to sprout, then dried in a kiln.
2. Milling: The final malt is milled to improve water absorption.
3. Mashing: The milled malt is combined with water to release sugars, proteins, and tannins.
4. Lautering: The mash is filtered in a lauter tun to separate liquid wort from spent grains.
5. Sparging: Water is added to extract more fermentable sugars from the grain.
6. Wort Boiling: The wort is boiled with hops in a kettle to determine flavor and aroma.
7. Wort Classification: The wort is clarified in a vortex and cooled in a wort cooler.
8. Fermentation: Specific brewing yeast is added in a fermentation tank to convert malt sugar into alcohol and carbon dioxide.
9. Conditioning: Yeast and big proteins go inactive and settle out of the brew.
10. Filtration: Remaining yeast particles, hop resin, and protein are removed to give the beer its final clear color.
11. Packaging: The finished beer is bottled, canned, or put into kegs.

Market

Craft beer has a more complex and unique flavor compared to mass-produced beer, driven by consumer demand for variety, innovation, and artisanal quality.

From the project report