1, selected barley: beer equipment brewing beer should all choose good imported Australian wheat and added wheat. 2. Wheat soaking: increase the water content of barley and remove dust, sundries, microorganisms and other harmful substances. 3. Germination: the wheat grains form a variety of enzymes, partial starch, protein, hemicellulose and other polymer substances to meet the needs of saccharification. 4. Drying and coke cultivation: remove moisture in malt, prevent malt corruption and deterioration, facilitate storage, remove malt smell, produce malt color, fragrance, taste, stop the growth of green malt and enzyme decomposition. 5, root removal: root bud has strong hygroscopicity, easy to absorb water and rot when storage, root bud has bad bitter taste, will destroy the taste and color of beer, so root should be removed. 6. Crushing of raw materials: after comminuted, the specific surface area of raw materials is increased, and the soluble substances are easily leached, which is beneficial to the effect of enzymes and further decomposes the insoluble substances of malt.

7. Saccharification: the insoluble polymer substances in malt and excipients are decomposed into soluble low molecular substances by using hydrolase in malt. Gelatinization: using all kinds of hydrolase contained in malt, the insoluble polymer substances in malt and malt auxiliary raw materials are gradually decomposed into soluble low molecular substances under suitable conditions. 8. Wort filtration: the dissolved material from saccharified mash was separated from insoluble wort to obtain clear wort, and a good yield of extract was obtained. 9. Wort boiling: the main purpose of boiling is to stabilize the components of wort. Its functions are as follows: enzyme passivation, wort sterilization, protein denaturation and flocculation precipitation, water evaporation, extraction of hops components and so on. Add hops: adding hops is mainly to give beer a refreshing bitterness, give beer a unique flavor, improve the abiotic stability of beer 10, cooling: rapid cooling, reduce wort temperature, to meet the requirements of yeast fermentation, Precipitation and separation of heat and condensed solids from wort to improve fermentation conditions and improve beer quality 11. Fermentation: computer strictly controls temperature and physiological state of yeast, yeast eats maltose, metabolizes CO2 and beer flavor substances. 12, filter wine: fermented mature beer, through separation medium, remove solid suspended matter, residual yeast and protein condensate, to obtain clear and transparent beer.