Several steps go into making a beer, from the factory to the shelf, these beers go on a trip. The processes that occur in a brewery have to be carefully timed to produce a quality brew. Mass production of beer can take a couple of weeks, but it is the aging process that sometimes takes up to a decade. To keep the flow of beer constant, production has to be constant. Every year, the brewery will be selling from the alcohol which was aged a decade ago. Breweries are mostly family businesses that move in generations because of the time it takes to age the brew in barrels.
The process begins with a delivery of starch crops like corn, sometimes the corn can be from storage units on that plant. When corn arrives, a cleaning process has to occur before any processing can be done. After cleaning, the corn is ground down by industrial mills, this process releases the starch. Once it has been ground, it goes into large drums where the ground corn is mixed with water, then heated. Yeast is added, and that heating sets an optimum temperature for the catalyst to work effectively. That yeast will change starch, a sugar, into alcohol under the anaerobic respiratory that yeast carries out.
While using yeast, there is a limit to how much alcohol can be produced because yeast stops growing after a certain percentage of alcoholic concentration is reached. When it stops growing, the brew is distilled to achieve the desired concentration. The concentration of alcohol can be regulated by adding or removing water. When the alcohol is distilled, no signature taste classifies each beer brand. To make the brew taste like whisky or any other know brand, the brew is flavored. Flavoring gives a distinct taste to any brew so that its brand can be recognized easily.
For a certain flavor to be incorporated into the brew, there is a process known as aging. Aging a brew is done in special barrels that are made from specific wood types. These woods may include Acacia, Chestnut while the most common is oak barrels. It is uncertain whether aging improves its quality or flavor for other beers, but it is done for tradition. There is a belief that aging is a requirement for beers to have better quality, whether that is true or not, oak cannot be dismissed as a flavoring agent.
After all, processes are complete, the remaining part is packaging, then distribution. Alcoholic beverages can be sold in bulk, in containers called kegs, growlers, cans, or bottles. The packaging is usually done onsite, where trademarks are labeled on the packs. In some cases, tankers are used to transport the products in bulk to wholesalers or retailers across the country.
As alcoholic beverages are the most consumed among all other beverages, producing them has to keep up with their demand. The steps that brewing requires are carefully timed to ensure that the best quality brew is achieved. Leaving it to age is the most time-consuming step in brewing.