Non-Alcoholic Beer

non-alcoholic beer
Ma’al Sha’ir is one of the most popular drinks in the world and can be found in barley and malt during a complex process with different flavors and colors in the world’s markets.
Ma’al-e-Shu’ir is used all over the world to create a kind of atmosphere called two-row atmosphere for beer making.

The atmosphere is cleaned after entering the factory.

After all the impurities are separated, they are transferred to the washing and disinfection tanks.

They are then directed to the germination hall and sent to the furnace after five days.

The temperature of the hall is between 17 and 20 degrees Celsius and its humidity is over 70%

This condition causes the atmosphere to germinate between 9 and 11 millimeters and turn into malt.

Malta then goes to the baking unit and is poured into a tank.

Soak for 30 minutes, grind and pour into the cooking tank.

Cook the malt with water for 3 hours and 30 minutes at 76. C.

The filtration tank is then transferred and the pulp is removed.

The resulting liquid is transferred to a boiling tank, where the extract of hops and sugar is added.

Razak gives this drink special properties.

With the deposition of protein, it makes it more transparent and gives it a special aroma

Also, the bitter taste of malt is related to hops and also has antibiotic properties that help the stability of malt.

Provides stability to this drink.

The resulting liquid is transferred to a chiller and given a thermal shock

The resulting syrup is taken to the refrigerator and doubled in volume with water.

It then enters the filtration device to obtain a clear liquid called malt.

Pour the resulting liquid into a glass or canister package and pasteurize at 72. C for 30 minutes.