How to Join Brewery Tour
Malt is made from barley. It is full with rich nutrition. TAP uses only the best quality of malt from carefully selected suppliers.
Hops is one kind of vine with green flower. Brewers use this flower in beer to provide aroma and bitterness characteristic to the beer.
Yeast is an important gradient for fermentation process. It metabolizes sugar and convert it into alcohol and carbon dioxide gas. Each type of yeast gives a unique characteristic flavor to the beer.
The quality of water is critical for brewing process. It must be purely clean water with appropriate amount of minerals. The company has used purest water.
At this stage malt is cleaned thoroughly before grinding into small pieces.
Water is added to grinded malt and then heated; allowing the barley starch to be converted into fermentable sugar due to enzymes from the malt itself. These malt sugar will dissolve into the water.
The mixture of malt and water is carefully filtered to separate spent grain. The remaining liquid is now called “Wort”.
The hop is added to wort and heated agian to enhance taste and aroma and also to allow a foam head to develop.
The mixture of virgin hops and proteins and wort is whirling to remove hop sediment thereby clearifying the wort. The wort is then cooled and air is added, preparing for fermentation process
FERMENTATION & STORAGE PROCESS
At the proper low temperature, yeast is added to the wort so that the sugar are metabolized by the yeast cells, producing alcohol and carbon dioxide and thus changing the wort to mature beer. The company place vital concern on temperature and time using because they influence the taste and smoothness of the beer.
The mature beer is then filtered to remove remaining traces of yeast and protein to create a bright beer the is ready to be bottled.
All bottles must be washed and cleaned thoroughly with hi-tech mechine to eliminate any dirt and other contaminate before filling. Empty bottle inspector.
The filled bottles are then capped immediately to prevent the contact of oxygen that will oxidise the beer and lowers its quality.
All bottle are then pasteurized to kill bacteria and to stabilize the quality so that they can be kept for a long period before opening.