1) Ibhali elikhethiwe: I-Yanjing Beer yenziwe ngekhwalithi ephezulu kakolweni wase-Australia kanye nokolweni.

2) Ukucwiliswa ukolweni: khulisa umswakama webhali futhi ususe uthuli, imfucumfucu, ama-microorganisms nezinye izinto eziyingozi.

3) Ukuhluma: Ama-enzyme ahlukahlukene akhiwa ohlamvini lukakolweni, futhi ezinye izinto zamangqamuzana aphakeme njengesitashi, amaprotheni, ne-hemicellulose ziyabola ukuze zihlangabezane nezidingo ze-saccharification.

4) Ukomisa kanye nokupheka: susa umswakama we-malt, uvimbele ukubola kwe-malt, futhi wenze kube lula ukugcinwa.Ngesikhathi esifanayo, iphunga le-malt liyasuswa, umbala, iphunga kanye nokunambitheka kwe-malt kukhiqizwa, futhi ukukhula kwe-malt eluhlaza kanye nokubola kwe-enzyme kuyamiswa.

5) I-De-rooting: Izimpande zezimpande zine-hygroscopicity eqinile, kulula ukumunca amanzi futhi zibole ngesikhathi sokugcina.Izimpande zezimpande zinomunyu omubi, ozobhubhisa ukunambitheka nombala kabhiya, ngakho izimpande kufanele zisuswe.

6) I-pulverization yezinto zokusetshenziswa: Ngemva kokuba izinto zokusetshenziswa zichotshoziwe, indawo ethile engaphezulu iyenyuka, futhi izinto ezincibilikayo zivuzwa kalula, okuzuzisa isenzo se-enzyme futhi kuqhubeke nokubola izinto ezingancibiliki ze-malt.

7) I-Saccharification: Into ye-polymer enganyibiliki ku-malt kanye nokugqoka kuchithwa kube into encibilikayo yamangqamuzana aphansi ngokusebenzisa i-hydrolase ku-malt.

I-Gelatinization: Izinto ze-polymer ezingancibiliki ku-malt nezinto ezisizayo ze-malt zichithwa kancane kancane zibe izinto zamangqamuzana ancibilikayo ngama-enzyme e-hydrolyzing ahlukahlukene aqukethwe ku-malt ngaphansi kwezimo ezifanele.

I-8) I-Wort filtration: Impahla lapho izinto zika-anyanisi zichithwa khona ku-mash zihlukaniswa nokusanhlamvu kakolweni ongancibiliki ukuze kutholwe i-wort ecacile, futhi kutholakala isivuno esihle sokukhipha.

9) Ukubilisa i-wort: Inhloso yokubilisa ngokuyinhloko iwukusimamisa izingxenye ze-wort, okuyizi: i-enzyme passivation, inzalo ye-wort, i-protein denaturation kanye nemvula ye-flocculation, ukuhwamuka kwamanzi, ukugxuma kwezingxenye ze-hop.

Ukwengeza amahops: Ukwengeza amahops ikakhulukazi ukunikeza ubhiya ukunambitheka okubabayo, ukunikeza ubhiya iphunga eliyingqayizivele, kanye nokwenza ngcono ukusimama kwe-abiotic kabhiya.

10) Ukupholisa: ukupholisa ngokushesha, ukwehlisa izinga lokushisa le-wort, ukuhlangabezana nezidingo zokuvutshelwa kwemvubelo, nokuhlukanisa nokuhlukanisa i-coagulum eshisayo nebandayo ku-wort ukuze kuthuthukiswe izimo zokuvutshelwa kanye nokwenza ngcono izinga likabhiya.

11) Ukuvutshelwa: Ikhompyutha ilawula ngokuqinile izinga lokushisa kanye nesimo sokuphila semvubelo.Imvubelo "idla" i-maltose futhi igaxa inqubo ye-CO2 ne-flavour kabhiya.

12) Hlunga iwayini: Ubhiya ovuthiwe ovutshiwe, ngokusebenzisa indlela yokuhlukanisa, susa udaba olumisiwe oluqinile, imvubelo esele kanye ne-protein coagulum ukuze uthole ubhiya ocacile futhi osobala.

13) Ukuhlolwa kwebhodlela: Ikhompyutha isebenzisa ubuchwepheshe benzwa ye-photoelectric ukuze ithole iphuzu le-laser.

Amabhodlela okugeza: amabhodlela okugeza azenzakalelayo, okuhlanganisa ukucwiliswa emanzini, ukufafaza kwangaphambili, ukucwiliswa kwe-alkali 1, ukucwiliswa kwe-alkali 2, isifutho samanzi ashisayo ashisayo, i-titration yomugqa ongenalutho, njll.

I-14) Ukunisela: Ibhodlela lilawulwa yikhompyutha, i-vacuum isetshenziswa kabili, i-CO2 ilungiselelwe kabili, iwayini lithelwa, futhi isivalo sicindezelwe.

15) Ukuvala inzalo: Ngemva kokuvalwa kokushisa kuka-Baco, kubulala imvubelo esebenzayo.Awekho amanye amagciwane.Ubhiya omsulwa awuvalwa inzalo, ngakho uhlanzekile, upholile futhi usha.

16) Ukufaka ilebula: Sebenzisa okokusebenza okuthuthukisiwe kwama-krone ukuze unamathisele uphawu lokuhweba bese ufafaza usuku lokukhiqiza.

17) Ukulayisha kancane umtapo wolwazi: Ubhiya upakishwa emabhokisini futhi ugcinwe endaweni yokugcina impahla kusetshenziswa imishini ethuthukisiwe evela kumakrone.