The Brewer’s work is quite complicated. In addition to professional and precise winemaking techniques, it must also have rigorous corporate management capabilities, and more flexible creative and original spirit.
Although some universities in Europe offer different degrees of beer professional courses from university diploma to master’s degree, many brewers are engineers with academic background, especially agricultural food processing. In recent years, the policy winemaker and the micro-brand Lishun powder have taken the lead, bringing a new segment of the beer industry. These winemakers are usually “drinking business” wine lovers, self-study through books or stations, or in the professional winery trainee, and become a dedicated brewer.
The winemaker’s primary job is to design a beer recipe that roughly consists of the following steps.
The design of the beer formula comes from the unique inspiration of the winemaker, coupled with unparalleled skillful technology combined with years of experience, to create a personal style of wine. More computer programs have now been invented, starting with a selection of alcoholic ingredients to more accurately pre-test the results.
Stirring alcohol is the core step in brewing beer. Performing repetitive movements day after day is the key to ensuring the quality of the beer. The process of mixing the alcohol is roughly one day, but the fermentation will last for several weeks. Therefore, it is necessary to check the fermentation regularly.
In addition to basic brewing operations and administrative work, brewing beer is often quite close to the tax authorities. The industry must accurately record the alcohol content of the beer as a basis for the tax on tobacco and alcohol. In addition, management operations such as inventory of raw materials and product transportation are also links that cannot be ignored.