1. Raw material crushing: The malt and rice are respectively crushed by a crusher to a crushing degree suitable for saccharification operation.

2. Saccharification: mix the crushed malt and starchy auxiliary materials with warm water in the gelatinization pot and the saccharification pot to adjust the temperature. The saccharification pot is first maintained at a temperature suitable for the action of proteolytic enzymes (45～52℃) (protein dormancy). After mixing the completely liquefied mash in the gelatinizing pot into the saccharifying pot, maintain the temperature (62～70℃) suitable for the action of glucoamylase (β-amylase and α-amylase) (saccharification stops) to make wheat Mash. There are two methods for increasing the temperature of wheat mash: leaching method and boiling method. The protein, saccharification rest time and temperature rise method are determined according to the nature of the beer, raw materials used, equipment, etc. After filtering out the wort with a filter tank or a filter, boil it in a boiling pot, add hops, and adjust to an appropriate wort concentration After that, it enters the whirling sedimentation tank to separate the hot coagulum, and the clarified wort enters the cooler to be cooled to 5-8°C.

3. Fermentation: The cooled wort is added with yeast and sent to the fermentation tank or cylindrical cone-bottomed fermentor for fermentation, cooled with a serpentine tube or jacket, and the temperature is controlled. During the following fermentation, the highest temperature is controlled at 8-13°C. The fermentation process is divided into a foaming period, a high foaming period, and a low foaming period, and the fermentation is generally 5-10 days. The fermented beer is called tender beer, with strong bitterness, rough taste and low CO2 content, so it is not suitable for drinking.

4. Post-fermentation: In order to make the tender beer mature, send it to the wine storage tank or continue to cool it to about 0℃ in the cylindrical cone-bottomed fermentation tank, adjust the pressure in the tank, so that CO2 is dissolved into the beer. The storage period takes 1 to 2 months. During this period, the remaining yeast, condensate solids, etc. gradually precipitate, the beer is gradually clarified, CO2 is saturated in the wine, and the taste is mellow, which is suitable for drinking.

5. Filtration: In order to make beer clarified and transparent and become a commodity, beer is clarified and filtered at -1°C. The requirements for filtration are: large filtration capacity, good quality, less loss of wine and CO2, and does not affect the flavor of wine. Filtration methods include diatomaceous earth filtration, cardboard filtration, and microporous membrane filtration.