El proceso de elaboración de la cerveza de la compañía Heineken

HEINEKEN,

It all starts in 1873 by Gerard Adriaan Heineken was 22 when he started his first factory, he risks his family fortune to show that beer was the industry of the future, in 1870 managed to place his mark in a respectable place, Heineken was stout and was related with the working class, but in Holland began a new kind of beer, light beer, the pilsner, was more expensive and considered superior, he present pilsner beer as a beer for men, and was an immediate success , Gerard Heineken knew that science was important for the production of beer so he made a specialized place for that, that's where everyone learned of Pasteur that yeast was the important part of the beer, and that the same yeast makes it the same beer, and is created based clones. Heineken starts to grow thanks to the vision of Gerard, who thought that beer could be exported to the entire world, When Prohibition is repealed in the U.S., Heineken is one of the first to arrive, and win over the public. In terms of design Gerard made different changes to him labels, such as the name and the small tilt in e, the color of the bottle, the red star, which make him won more public, the company looks at the passions people in order to grow their market and be present at every step. Heineken created its own power plant and steam, like its water treatment plant. They want to be one of the world's greenest companies because they save electricity and light export surplus to the local network, among other things. Let's talk about the production; Beer is the oldest alcoholic beverage, and the process goes back to ancient Egypt, there 140 factories in over 70 countries and more than 16 million workers, with the production of the largest factory located in Holland Heineken are more than 10 million hectoliters, if we take that and put the bottles produced in that factory for a year would form a chain of bottles that would go around the world 4 times. In this process of the company are three important factors, 1) prepare the best beer, 2) take her quick customer and 3) have a market in constant expansion. The first two are made in the factory, in four different areas, Beer has 4 basic ingredients, water (95%), barley, hops and yeast, lest speak about barley, before being sent to the factory Heineken, the barley is sent to a malting process which soaks which germinate to be washed and then moved to oven malting germination where it stops, and then subjected to quality control, where arriving tasters testing its taste, and smell it then come to one of the most important areas the mill, (which is ground raged) malt is crushed to release their starch Then comes the brew house, where barley boils to create a drink called wort sugar. Mixed with hot water to release sugars, is brought to a filtration tank or vulva, separates the bran and solids and then outputs the mixed sugar is called wort, the whole process is very secure since it can not be very acid or lacking acidity, so it must have a perfect temperature, and if something goes wrong, it must be discarded and then the whole batch is tested to see if it's good taste and can move to the next phase, where is put an ingredient that gets you is invisible to the eye, a yeast, but especially with 200 Wineries fermentation vats and storage giant where yeast converts sugars into alcohol, fermentation are seven days in which yeast added and multiply and feed on the sugars in the wort. To convert into alcohol, and once finished with the sugar, baking rests at the bottom of the barrel, and then the yeast is collected and reused in the next phase of fermentation, which is where he creates texture to the foam, then is filtered, until the crystal left, and subjected to quality control and quality control and foam beer and good beer should have a good foam, reviews the turbidity of the beer, the foam, certify that all beer is clear and fresh, so to continue to the next stage, the packaging and distribution plant

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