Characteristics of raw materials

Basic technological operations

Assortment and physical and chemical characteristics of beer varieties

Schematic flow diagram of production

Hardware and technological diagram of beer production

Part 2 Biochemical transformations at various stages of beer production

Transformations during mashing and filtering the mash

Factors influencing:

a) the process of boiling wort with hops

b) processes during cooling and oxidation

Transformations during fermentation of beer wort and post-fermentation of beer

Part 1 Beer production technology

CHARACTERISTICS OF RAW MATERIALS FOR BEER PRODUCTION

Malt and unmalted raw materials. The main raw material for beer production is barley malt (light, dark and special varieties), the characteristics of which are given in Table. 21.2. The main varietal characteristics of beer (color, taste, smell, aroma) largely depend on the quality of the malt and the ratio of its types in the recipe. The standard for beer allows the use of unmalted barley, rice milled wheat, and low-fat corn flour. The main requirements for the quality of malt substitutes are purity and compliance with the requirements for food raw materials. The use of unmalted raw materials is economically profitable and technologically justified. Therefore, when preparing 10...11% light beer, it is imperative to use at least 20% unmalted raw materials without the use of enzyme preparations. When using more than 20% unmalted barley, the use of enzyme preparations is mandatory.

In the production of Zhigulevskoe beer, it is allowed to use raw sugar in an amount of up to 6% of the mass of mashed grain products.

Water. The quality of water and its ionic composition have a great influence on the formation of organoleptic characteristics of beer. Process water must meet all requirements for drinking water. It should be transparent, colorless, palatable, odorless, with a total hardness of 2...4 mEq/l and pH 6.8...7.3.

Water is considered optimal for beer production if the ratio of the concentration of calcium ions to the total alkalinity of the water (alkalinity index) is at least 1, and the ratio of calcium and magnesium ions is 1:1...3:1.

Water hardness and its salt composition are regulated using various water treatment methods: reagent, ion exchange, electrodialysis and membrane, based on the principle of reverse osmosis.

To remove unpleasant odors, water is deodorized by passing it through a column filled with activated carbon.

Hops and hop products. Hops are the traditional and most expensive raw material for brewing production. It gives beer a specific bitter taste and aroma, helps remove certain proteins from the wort, serves as an antiseptic, suppressing the activity of contaminating microflora, and increases the foam stability of beer. There are two main types of hops: bittering and aromatic. In brewing, predominantly female inflorescences of aromatic hops are used - hop cones containing lupulin. The latter contains aromatic and bitter substances.

Bittering hop substances include α- and β-acids, soft α-, β-, and hard resins. The content of α-acids, depending on the hop variety, can reach 16%. The most valuable derivatives of α-acids for brewing - isocompounds - provide about 90% of the bitterness of beer.

Aromatic substances are represented mainly by essential oil, the content of which ranges from 0.3 to 2%. An important component of hops is tannins, the amount of which reaches 3%.

“According to their intended purpose, hops are divided into two groups: fine varieties with a bitter substance content of about 15% and α-acids from 3 to 5%, used for the production of beer using classical technology, and coarse varieties with a bitter substance content of more than 20%, intended for the production of powders, granules and extracts.Dried hop cones, ground, granulated or briquetted hops, as well as various hop extracts are used in brewing.

Hops and hop products should be stored in a dry, dark and cooled room with a temperature of 0 to 2 °C and a relative humidity of no higher than 70%.

Enzyme preparations. Used when using more than 20% of unmalted raw materials in an amount from 0.001 to 0.075% by weight of processed raw materials.

Amylolytic (Amylosubtilin G10x, Amylo-rizin Px, etc.), proteolytic (Protosubtilin G10x), cytolytic (Cytorosemin P10x, Celloconingin P10x, etc.) enzyme preparations, as well as their mixtures in the form of multienzyme compositions, are used.

Amylolytic preparations are used for mashing with an increased amount of unmalted raw material and low quality of the original wort. They significantly increase the extract yield and improve the quality of the wort.

Protosubtilin G10x is used with increased quantities of unmalted raw materials and to improve the quality of wort from low-quality malts, as well as to eliminate colloidal haze in beer. Cytolytic drugs increase the yield of the extract due to the hydrolysis of non-starch polysaccharides, mainly hemicellulose. At the same time, the quality of the wort and the stability of the beer increase.

The most promising means is the use of multienzyme compositions (MEC), which make it possible to maintain the high quality of Zhigulevsky beer when using up to 60% unmalted raw materials.

Introduction

Beer is a sparkling, refreshing drink with a characteristic hop aroma and a pleasant bitter taste, saturated with carbon dioxide (carbon dioxide) formed during the fermentation process. It not only quenches thirst, but also increases the overall tone of the human body and promotes better metabolism.

Brewing is one of the oldest industries. It is assumed that even 7 thousand years BC. In Babylon, beer was brewed from barley malt and wheat. Then the method of making beer spread in Ancient Egypt, Persia, among the peoples inhabiting the Caucasus and southern Europe, and later throughout Europe.

All Slavic languages ​​contain the word “beer”. Previously, this word was used to describe not only beer, but also a drink in general. The words “beer” and “drink” are consonant in Slavic languages. It was the Slavs who were the intermediaries who transferred the practice of using hops to other European peoples.

During archaeological excavations at the site of Ancient Novgorod, birch bark letters were found in which digests were mentioned. Digests are intoxicating drinks made from honey and beer, characterized by high strength. How highly valued digestions were can be judged by the fact that honey and digestions were tribute in Rus'. It should also be noted that beer, malt and hops were part of the peasants' dues for the use of land.

In Rus', beer and meads of various strengths (light - from 2% to 4% alcohol, medium - from 4.5% to 7%, strong - up to 17% and even 35% or more) were ritual drinks consumed at feasts. Beer was brewed in monasteries. During the reign of the great princes, beer was often mentioned in royal decrees. During the years of his reign (1462–1505), Grand Duke Ivan III forbade anyone from brewing beer and consuming hops, assigning this right to the treasury. The decree was later canceled.

Over time, more and more breweries appear in Rus'. In 1715, at the direction of Peter I, maltsters and brewers were sent to St. Petersburg, which contributed to the development of brewing. The founding of the current beer plant in Lviv dates back to the same year. Beer in Rus' is becoming familiar and popular and even appears on the pages of literary works.

At the turn of the 18th–19th centuries. Beer from Moscow breweries was famous, the total number of which was 236. Apparently, they were smaller compared to the large St. Petersburg ones. Kaluga beer, produced by top fermentation, was especially famous back then.

The history of St. Petersburg brewing is interesting. In 1795, with the highest approval of Catherine II, Abraham Friedrich Krohn founded the elder of Russian brewing in St. Petersburg - a brewery named after Alexander Nevsky. The plant produced up to 170 thousand deciliters per year (1 deciliter or 1 dal equals 10 liters, and 1 hectoliter or 1 hl equals 100 liters) of beer, which was supplied to the imperial table. At the end of the 18th century. Peter Kazalet founded beer production near the Kalinkin Bridge. The Kalinkinsky brewery specialized in producing the best, elite varieties of beer. In 1848, Kron and Kazalet united their factories; later, brewing was carried out at the Kalinkinsky brewery, which already in 1848 produced 330 thousand decalitres. (Since 1923, this plant has been named after Stepan Razin.) In 1863, the Bavaria brewery of the Russian-Bavarian brewing company was established on Petrovsky Island, which became a supplier to the court of His Imperial Majesty. In 1872, the Vienna plant of the Russian-Austrian joint-stock company was founded.

In the second half of the 19th century. The total number of breweries began to decrease, and in the remaining large ones, beer production increased. If in the 80s. XIX century The total number of breweries reached almost one and a half thousand; at the turn of the century there were about a thousand.

The most important impetus for the development of industrial brewing was the invention of steam and refrigeration machines. By the end of the 19th century. About a third of the factories were equipped with steam engines, and then some of them began to use electricity. In 1876, the Trekhgorny Brewery in Moscow produced its first beer. In 1887, the plant's productivity was about 700,000 decaliters. Beer produced by the company at the All-Russian Industrial Exhibitions in 1882 and 1896. for quality it was awarded the “Golden Opel” award. The plant used the achievements of science and technology: in 1899 the enterprise switched to electric lighting, in 1907 it installed a high-performance steam engine, in 1911 the German inventor Nathan installed his wort fermentation plant. In 1908, the 65 largest factories produced half of the total volume of beer. About 20 thousand workers worked in the industry at that time.

On the eve of the First World War, the St. Petersburg province was the leader in the total volume of beer production among the regions of Russia, Moscow was in second place, then Livland (overtaking other provinces in the number of factories) and Warsaw province. Within the borders of the modern Russian Federation, brewing was developed in the St. Petersburg, Moscow, Samara, Kazan and Smolensk provinces. The first place in individual plants was occupied by the Moscow Trekhgornoye Partnership, followed by the St. Petersburg plants of Kalinkinsky and Bavaria. Soon, the First World War with its “prohibition” law and subsequent events temporarily suspended the development of the domestic brewing industry.

In the 30–70s of the 20th century, the brewing industry in Russia was completely technically reconstructed, many new large factories were built, technological processes were mechanized and automated.

Currently, many enterprises are installing modern high-performance equipment. Particular attention is paid to improving the clarification and bottling of beer.

When preparing beer, many physicochemical, biochemical and other processes occur that determine the quality and taste of the finished product. Managing these processes and obtaining a high-quality drink requires workers to have knowledge of technology and equipment, advanced work techniques, and high responsibility for the assigned work.

Raw materials for beer production

Barley

The main raw material for making beer is barley malt, which is obtained from brewing barley varieties. Barley crops are widespread in our country and occupy large areas.

Barley belongs to the cereal family, the genus Hordeumsativum, in which there are two types: two-row and multi-row (six-row). Two-row barley is mainly spring, and six-row barley is mainly winter and spring.

Two-row barley has one normally developed grain and several undeveloped grains on the spike shaft on both sides of it. With this arrangement, the grains of two-row barley develop well, grow large and of the same size. The side grains of six-row barley have an irregularly curved shape and are smaller.

Six-row barley is used for livestock feed, they are called fodder, and two-row barley is used for the production of malt, which is why they are called malting barley. In malting barley varieties, the grain shell is thinner, the content of extractives (mainly starch) is higher, and the protein content is lower than that of fodder barley.

Barley grain consists of an embryo, endosperm (mealy body) and membranes.

The germ is located at the lower end of the grain. It consists of a germinal leaf - a bud and a germinal root. The germ is the main part of the grain responsible for its germination.

The embryo is separated from the endosperm by a scutellum, through the cells of which nutrients are supplied during germination.

Endosperm– the mealy part of the grain. The bulk of the endosperm is large cells filled with starch grains and protein. Thin cell walls are made of hemicellulose. The outer part of the endosperm is the aleurone layer, which consists of three layers of thick-walled cells containing protein and fat. As one approaches the embryo, the thickness of the layer decreases, and near the embryo the aleurone layer disappears. The endosperm cells located next to the embryo do not contain starch, since it was used up by the embryo during ripening and storage of the grain. Most of the enzymes are formed in this layer during grain germination. The cells of the aleurone layer are alive (just like those of the embryo), and the remaining endosperm cells are reserve for the development of the embryo.

Shells. The grain is surrounded by shells, which are arranged in the following order: the outer one is the flower membrane, underneath is the fruit coat, then the seed coat. If the flower membranes are fused with the grain (endosperm), such barley is called filmy; if they are not fused, then it is naked. In hulless barley, the hull is separated during threshing. Filmy barley is used in brewing.

Other types of grain raw materials

In brewing as unmalted materials, i.e. without germination, corn, rice and, less commonly, wheat are also used.

Corn. It is used as an additive to malt in the form of corn flour or corn chaff. Corn contains a lot of fat, which reduces the stability of the foam. Fat is contained mainly in the germ, so its amount in flour can only be reduced by first separating the germ. The fat content for corn flour or chaff should not exceed 2%. Corn fat goes rancid easily, so corn chaff or flour should be stored for no more than 3 months in a dark and cool place. The extractivity of corn is higher than that of barley and amounts to 82–90%. Corn flour contains on average 12–13% water, 63% starch and 9% protein.

Average percentage chemical composition of corn grain (in terms of dry matter): carbohydrates – 78.5; protein substances – 12.15; cellulose – 2.5; fat – 5.1; ash – 1.75. Corn starch contains 21–23% amylose and 77–79% amylopectin. Starch grains are small and difficult to hydrolyze by enzymes.

Rice. It is added to malt in the form of flour or chaff, which is a waste product from rice processing. Before processing, rice is a grain covered with flower membranes. The amount of film in the grain is 17–23%. The starch content in the cut is about 80% (amylose 21–31%, amylopectin 69~79%), protein 6–8%, extract content 95–97% by weight of dry matter.

The product of breweries - beer - is a low-alcohol drink. Beer is made mainly from barley malt and hops. At different stages of the technological process, barley wort undergoes biochemical transformations under the action of enzymes from both malt and brewing yeast. The nutrients necessary for yeast - carbohydrates, amino acids and mineral salts - are contained in beer wort.

The technological process of brewing includes the following stages: malt production, wort boiling, beer wort fermentation (main fermentation), beer aging and maturation (fermentation), filtration and bottling. To produce malt, barley is soaked, germinated and dried.

During the malting process, enzymes accumulate in the grain, which then convert grain starch into fermentable sugars and grain proteins into amino acids. When malt is dried under the influence of high temperature, aromatic substances are formed, giving beer its characteristic smell and taste.

A complex technological stage is the boiling of the wort. The crushed malt is treated with warm water, and under the action of enzymes, 75% of the malt dry matter goes into solution. Cooking is carried out in several stages. The temperature is adjusted to create the best conditions for the action of amylolytic (starch-breaking) and proteolytic (protein-breaking) enzymes. When the wort is boiled, the proteins coagulate, and the hop substances dissolve and give the wort its characteristic bitterness and aroma.

The fermentation process of beer wort is divided, as stated above, into two periods - main fermentation and post-fermentation. The main fermentation takes place in fermentation tanks (open containers) or tanks (closed containers).

Depending on the properties of the yeast used, fermentation can be bottom (cold - at a temperature of 6-10°C) and top (warm - at a temperature of 14-25°C). As a result of fermentation, 3-8% alcohol, up to 0.4% carbon dioxide and by-products accumulate in beer.

The main fermentation is carried out until a certain amount of alcohol corresponding to a given variety is obtained.

The bulk of the yeast settles to the bottom of the vessel, and only part remains in the young beer at the post-fermentation stage. This stage takes place in hermetically sealed containers, under pressure at a temperature of about 0 ° C and consists of slow fermentation of the remaining sugars, saturation of the beer with CO 2 and sedimentation of the yeast.

During maturation, complex biochemical transformations of substances occur in beer and organoleptic characteristics change. After the main fermentation, the product acquires the taste and aroma (bouquet) of the finished drink.

The most important processes during the fermentation of beer wort with yeast are shown in Diagram 4. Beer is clarified due to the settling of yeast and various suspensions - protein particles, hop resins, etc. For complete clarification, beer is filtered and bottled and barrels under pressure.

Scheme 4. The most important processes during the fermentation of beer wort.

This is how beer is produced using classical technology. However, in recent decades, new progressive methods have been developed and applied to reduce the duration of technological stages. There are two such methods: beer production in a continuous flow and in large vertical containers - cylindrical-conical tanks (CCT).

The beer production technology at CCT is as follows. The tank is filled 80-85% with chilled wort at a temperature of 8-10°C during the day, for which 4 boils are used: the first portion of the wort is aerated and yeast is added to it. Fermentation takes place at a temperature of 12-13 ° C; after reaching the final degree of fermentation, the beer is cooled to 0.5-1.5 ° C and kept for another 6-7 days.

Currently, this progressive technology is used to produce not only Zhiguli beer, but also varietal beer: 12% beer in 18-20 days instead of 38 and 13% beer in 22 days instead of 50. At the same time, a significant economic effect is achieved and high quality products. The technology of beer production in CCT is widely used in our country.

Many beer lovers often do not know how this drink is produced. The Beer Connoisseur magazine has prepared a brief description of main stages of beer production..

Brewing malt. Photo: Financial Tribune

Malt

Brewing begins with barley, wheat, oats or rye sprouted in a malthouse. The grain is then dried in a kiln and sometimes roasted, a process usually carried out in a separate room from the brewery. In the brewery building, the malt is passed through a crusher to open the shell of the grains. This helps extract more starch during the mashing process. Large breweries also use soaking before crushing.

The combination of different types of grains during the brewing process is often called grain balance.

Mashing

The first step in the brewing process is mashing, in which crushed malt (grass) is placed in mash kettle. Mashing is the process of mixing grits with water and heating the resulting mixture to a temperature from 40 to 80 ºC. During mashing, natural enzymes found in malt break down starches, turning them into sugars, which later become alcohol. This process takes on average one to two hours. The mash temperature can be increased gradually, or the mash can be left at a certain temperature at the brewer's discretion. At different temperatures, different enzymes are activated, which affects the extraction of proteins and fermentable sugars. Proteins play a less important role, but are important for the formation of foam in the finished beer. Most breweries use steam for heating.

Infusion and decoction mashing method

Water is mixed with grits in one of two ways: infused or decoction. When mashing infused in this way the grain is heated in one container (mash tun); when mashing decoction method, part of the mash is removed from the mash kettle and boiled in a separate container, and then returned back to the original mixture. Some brewers repeat this process twice (two-brew mash) or even three times (three-brew mash).

The resulting liquid, consisting of sugars and water, is called wort.

(Note: Malt extract brewing uses concentrated malt syrup or crushed grain powder that is mixed with hot water to make the wort. This method is most often used for brewing beer at home, which allows you to skip the steps required to separate brewer's grains from wort).

Pumping

Decanting or filtration of wort is the process of separating the wort from the spent grains as efficiently as possible. It is typically carried out in a separate racking tun, although the mash laundering process is now available to both large and small breweries.

The bottom of the expressing vat has round or longitudinal holes, as well as drainage holes. Solid particles from the mash remain at the bottom and form a filter for the wort.

The pumping process consists of three stages: mashing out, recirculating and rinsing. Mash-out consists of heating the mash to 76 ºC, which stops enzymatic reactions and preserves fermentable sugars in the wort, and also makes the wort less viscous, making further work easier.

Then it is carried out recycling wort and a filter layer is formed, with the help of which grain particles are naturally separated from the wort, which makes the wort more transparent.

Once the wort has cleared, the remaining spent grain, consisting of husks and particles formed during the mashing process, must be rinsed. Washing The grinding of spent grains is carried out with warm water in order to obtain as much sugar as possible from the grains for the wort.

After washing, the grains are usually used as feed for livestock and pigs or used in the production of bread.

Boiling

Having received the wort, it is sterilized by boiling in a kettle. In this case, enzyme activity stops and the liquid evaporates. During the boil, which typically lasts from 60 to 120 minutes, hops are added.

Photo: +Russ

Hopping

The taste, aroma and bitterness that hops will impart to beer depend on the stage at which they are added. Hops can be added at the very beginning of the boil to add more bitterness: the longer it cooks, the more bitter the drink will be. Hops are added mid-boil for added flavor, and at the end for flavor and aroma.

Hops can also be added after boiling through swirling (flavor/aroma), fermentation (dry hopping for aroma), or maturation (dry hopping for aroma).

Vortex mixing

At the end of boiling, vortex mixing is carried out, which makes the wort even more transparent by removing proteins and hop particles that settle at the bottom. These particles are called sediment. You can use a brew kettle for vortex mixing, but many breweries have a special container for this.

Hop separator- This is a container for vortex mixing, in which there is a separate chamber with hops for filtering sediment. This allows you to give the wort a brighter hop aroma. A hop separator is often used when whole hop cones are added during a boil. A standard whirlpool is best used to separate sediment from hop pellets.

Fermentation

The wort is pumped into the fermentation tank and yeast is pitched (added). This stage is called main fermentation- sugars are converted into alcohol and carbon dioxide. The result is an ale or lager, depending on the yeast used. (Hybrid beers also use one of these two types of yeast.)

Once the yeast is added at the correct temperature, the beer is usually kept at 15 to 20ºC (ale) or 10ºC (lager). The process of converting sugar into alcohol by yeast generates heat and this process must be strictly controlled. A higher temperature when using ale yeast leads to a more active formation of aromatic organic compounds - esters.

Maturation

During the aging process, ales and lagers mature into their final flavors, and fermentation by-products are reduced. Dry hopping can also be done at this stage to achieve more pronounced aroma. Greater flavor complexity can be achieved through other methods, including barrel aging.

Cold storage of beer for 30 days, known as lagering, defines the main differences between lager and ale: greater clarity and a different taste.

The method is also used to produce lagers. secondary fermentation, which is called by the German word "kreusening". After the fermented “young” beer is transferred to cold storage tanks, the actively fermenting beer is added with yeast added to it. This extra batch of yeast activates the production of carbon dioxide and helps eliminate the undesirable effects of the main fermentation - diacetyl (or butter flavor) and other compounds.

The aging process can last from one to six weeks, and sometimes longer. Depending on the style, the brewer may filter out any remaining yeast or other particles in the beer and then place it in a maturation tank. To give beer greater clarity and increase shelf life, pasteurization can be carried out.

Fort Point Brewery. Photo: Matthew Ankeny

Bottling and carbonation

After the fermentation process is complete, the beer must be kegged or bottled and carbonated, either naturally or forcefully. With forced carbonation, CO 2 is introduced into a container under high pressure to saturate the drink with carbon dioxide. Forced carbonation is used more often, as it speeds up the process and makes the beer even clearer.

Kreusening can also be used during the fermentation stage for carbonation. In addition, this also involves bottle aging or the addition of a small amount of sugar and yeast during bottling.

Experiments

Experimentation is the soul of brewing, and you can change any aspect of the process - ingredients, mashing and fermentation temperatures, as well as their duration.

Indicators

Key values ​​measured using liquid density meters help brewers monitor the fermentation process.

• Density- the ratio of water to other substances contained in water, including sugar
• Initial density(OG) - wort density before adding yeast
• Final density(FG) - density after completion of the fermentation process
• ABV- initial gravity and final gravity are the main variables for calculating alcohol by volume (ABV)

Over the weekend, I made a long-planned trip to an interesting production facility: I visited a brewery, saw how and what they use to brew beer, walked around the workshops and, of course, tasted the products.

I suggest we walk together.

2. A theater begins with a hanger, and a brewery begins with a store. Of course this is not true. The visit to the factory ends with the store. So for now we just take pictures and pass by.

3. Checkpoint of the brewery in Mytishchi. This is one of the most modern breweries in Europe. Here we go.

4. Cute door sticker. I support a policy of openness, thanks to which you can read this report.

5. There is a small queue at the entrance. Several excursions came to the plant. We'll go in the first batch.

6. In the corridor on the walls hang paintings by Valery Barykin, which formed the basis for the collection series of Zhiguli beer.

7. I really like these works, socialist realist pin-ups.

8. One of the first pictures, as far as I remember.

9. Each picture has many details that you can look at for a long time.

10. This is based on “Three Plus Two”, there is also one with “Hipsters”.

11. Hipsters.

12. Roofers?


I apologize for the abundance of pictures, but they are really cool.

13. And these are the limited edition cans themselves.

14. The main brands of the Moscow Brewing Company: Zhiguli, Khamovniki, Trekhgornoye. In addition, there are licensed ones.

15. Our guide Elena Prekrasnaya, works at a factory in logistics. Tours are conducted by company employees.

16. The main components of beer: hops, malt and water.


The hops we use are imported; unfortunately, we do not yet have enterprises that can provide the required and stable quality of raw materials. So, beer may also become more expensive.

17. Depending on the varieties and heat treatment, there are different types of malt. There are three main types.

18. Accordingly, everything affects the taste and quality of beer.

19. In a dark way?

20. General scheme for preparing beer.

21. It all starts with grout. The malt is crushed and mixed with water in these containers. These are just the covers.

23. Filters are visible in the background.

24. One of the most important components is water. Here it is extracted from artesian wells, after which it undergoes additional filtration and processing.

25. These are water filters.

26. The process is fully automated and controlled from this Brewery Control Center.

27. We go downstairs and find ourselves in a huge refrigerator. This is where the wort is cooled.

28. What happens in the fermentation department is what makes beer beer - yeast converts sugar into alcohol and carbon dioxide during the fermentation process.


One of the jokes is to move the sign on the door, hiding the letter "b".

29. The containers are amazing in their size. There are thousands of hectoliters, i.e. thousand hundreds liters. About a dozen railway tanks of beer are fermenting in such “barrels” at the same time.


After fermentation, the beer must mature; the process is not quick.

30. The equipment is all the most modern.

31. At all stages of production, products are subjected to hundreds of analyzes.

32. This gray device on the right is a beer analyzer; it produces many parameters in a few minutes. Costs the same as an apartment in Mytishchi.

33. After the beer has been prepared, it needs to be filtered. The plant has several different filtration units.

34. Here the beer is filtered through a kieselguhr filter. Diatomaceous earth is a sedimentary rock ground into flour.

35. Main Pipeline.

36. Finished and filtered beer goes to the bottling shop, where it is packaged in glass bottles, cans, polyethylene containers (correctly PET) and kegs. There's a break here now.

37. There is a photograph hanging near the bottling workshop showing that everything is fine at the plant.

38. Another photo - at the plant control panel.

39. Model of a factory, assembled from almost 30 thousand Lego parts.

40. My son envied grown men who had so many details.

41. Soon the model will have to be completed: in reality, the plant is expanding.

42. Visiting a brewery and not trying the beer is wrong. Therefore, after visiting the workshops, we go to try the beer. Everything is the freshest and most delicious. “Zhiguli” is a well-known brand, a joint project with a restaurant on Arbat.

43. I remember Khamovniki when they were still near Frunzenskaya. Now the IPC continues the tradition. New products include non-alcoholic beer Trekhgornoye and a sponsorship contract with Spartak.

44. — Demand that the beer be topped up after the foam has settled!


In fact, this is one of the varieties - “Khamovniki keg” - it is specially poured this way, then the foam falls off, turning into beer. This is called the “avalanche effect”.

45. Elena treats everyone present.


After tasting, we say thank you and go to the exit.

46. ​​Taking this opportunity, we take a photo of the empty stand at the entrance and the bottle tree. It's time for us to go to the store and then go home - let's continue in a family atmosphere.

Thanks to the IPC for the tour. You can sign up for a tour on the company’s website, I highly recommend it.

Some of my other reports: