Simple Standards of Producing Beer
Treatment of the beer.
Beer is a living product, this means that it can get spoiled if you don't treat it well.
It is important that extreme care will be taken when the it arrives in an hotel or catering company.
When composing an assortment, a company will adept to the demands of the public/guests.
The guests are the ones that drink the beer in the end.
There are companies that only offer3 types of beer, but there are also lots of companies that offer lots of different beer.
In generally is is provided by the supplier in cask, grasps or barrels.
When talking about barrels, you'll see that in general it will be in barrels of 20, 30 or 50 litres.
In a brewery during the production, there will be worked very hygienically to ensure the quality of the beer.
Otherwise the fermentation process could go completely different then expected.
The development of other micro-organisms then leaven must be stopped at all cost.
In spite of the fact that beer leaves a brewery in perfect quality, the chance of beer decay will always exist when it's at the consumer.
An ideal beer cellar must satisfy to the following points: -Good accessibility -Considerable working space -Paved Floor, inclined to an evacuation pock.
-Presence of electricity and flowing water.
-Safe place to stock the beer and the cabbage heartburn piping In the ideal cellar there should be only beer in it.
No empty dishes, cases, barrels and certainly no food products and heating devices.
A cooled cell must have a constant temperature of 5 degrees.
A cask that is provided, needs at least 24 hours to completely adept to the temperature of its 'new' environment.
For catering industry companies with a large beer turnover it is possible to work with a cellar beer system.
The contents of the beer tanks varies of 100 up to 1000 litres.
The advantages of a tank are: -Fast delivery -No time for the beer to rest -Practically no loss -No need to tap some glasses in the beginning -No deposit -Saving on cabbage heartburn -Less storage -No carrying in the company -No unexpected empty fuss when it's very busy -Easy to keep clean In a cellar there can always be a separate room for bottles.
Beer that nagist on the bottle, concluded with a cork, must be stored horizontally.
When concluded with a cap, it must be stored vertically.
Beer is a living product, this means that it can get spoiled if you don't treat it well.
It is important that extreme care will be taken when the it arrives in an hotel or catering company.
When composing an assortment, a company will adept to the demands of the public/guests.
The guests are the ones that drink the beer in the end.
There are companies that only offer3 types of beer, but there are also lots of companies that offer lots of different beer.
In generally is is provided by the supplier in cask, grasps or barrels.
When talking about barrels, you'll see that in general it will be in barrels of 20, 30 or 50 litres.
In a brewery during the production, there will be worked very hygienically to ensure the quality of the beer.
Otherwise the fermentation process could go completely different then expected.
The development of other micro-organisms then leaven must be stopped at all cost.
In spite of the fact that beer leaves a brewery in perfect quality, the chance of beer decay will always exist when it's at the consumer.
An ideal beer cellar must satisfy to the following points: -Good accessibility -Considerable working space -Paved Floor, inclined to an evacuation pock.
-Presence of electricity and flowing water.
-Safe place to stock the beer and the cabbage heartburn piping In the ideal cellar there should be only beer in it.
No empty dishes, cases, barrels and certainly no food products and heating devices.
A cooled cell must have a constant temperature of 5 degrees.
A cask that is provided, needs at least 24 hours to completely adept to the temperature of its 'new' environment.
For catering industry companies with a large beer turnover it is possible to work with a cellar beer system.
The contents of the beer tanks varies of 100 up to 1000 litres.
The advantages of a tank are: -Fast delivery -No time for the beer to rest -Practically no loss -No need to tap some glasses in the beginning -No deposit -Saving on cabbage heartburn -Less storage -No carrying in the company -No unexpected empty fuss when it's very busy -Easy to keep clean In a cellar there can always be a separate room for bottles.
Beer that nagist on the bottle, concluded with a cork, must be stored horizontally.
When concluded with a cap, it must be stored vertically.
