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In brewing, first the barley is roughly sorted in sieves,

Grains are separated according to their size,

Barley is rested for germination,

Resting continues until the barley sprouts,

Sprouted barley can now be called malt,

After the malts are sorted in sieves, they are dried thoroughly.

In the factories, these works are done by taking the barley into silos and it takes about two months,

Well-dried malt is ground,

It is mixed with water at 70-75º C and kept waiting. This process is called “Wort”.

If the temperature of the water exceeds 75º C, this temperature threshold should be observed, as the quality of the beer will decrease.

During soaking in hot water, the sap in barley comes out and mixes with the water called must.

The substances that give foam to the beer also appear during this time,

The wort is filtered, the pulp separated and boiled (factories treat the pulp as animal feed),

Hops are added during boiling, the tannic, resinous taste and smell of hops pass into the wine.

After boiling, the wort is filtered again and cleared of hops,

Beer is expected to cool down to 30-40ºC by itself.

The cooled must is added to the yeast and transferred to the fermentation tanks,

The temperature during fermentation will vary depending on the yeast to be used and the type of beer to be made. Pils beers from the Lager group are sub-fermented and fermentation takes place at 8-12°C. In ale type beers, fermentation takes place around 18-24 C.

The carbon dioxide gas released during fermentation stays in the beer and forms the foam.

It is then rested in the cold and filtered,

Finally, the filtered beer is bottled or barreled.

White glass bottles transmit light and affect the fermentation. For this reason, green or brown bottles are used in bottling.