1) ʻO ka bale i koho ʻia: Hana ʻia ʻo Yanjing Beer i ka palaoa a me ka palaoa Australia i lawe ʻia mai.

2) Soaking palaoa: hoʻonui i ka makū o ka bale a wehe i ka lepo, nā ʻōpala, nā microorganism a me nā mea ʻino ʻē aʻe.

3) Germination: Hoʻokumu ʻia nā ʻano enzymes i loko o ka palaoa palaoa, a ua hoʻopau ʻia kekahi mau mea molekala kiʻekiʻe e like me ka starch, protein, a me ka hemicellulose e hoʻokō i nā pono o ka saccharification.

4) ʻO ka maloʻo a me ka coking: wehe i ka wai i loko o ka malt, pale i ka pala o ka malt, a hoʻomaʻamaʻa i ka mālama ʻana.I ka manawa like, wehe ʻia ka ʻala malt o ka malt, ke kala, ka ʻala a me ka ʻono o ka malt, a hoʻopau ʻia ka ulu ʻana o ka malt ʻōmaʻomaʻo a me ka decomposition o ka enzyme.

5) De-rooting: He hygroscopicity ikaika nā ʻōpuʻu aʻa, maʻalahi ke komo i ka wai a pala i ka wā mālama.He ʻawaʻawa maikaʻi nā ʻōpuʻu aʻa, kahi e hoʻopau ai i ka ʻono a me ke kala o ka pia, no laila pono e wehe ʻia nā aʻa.

6) Pulverization o nā mea waiwai: Ma hope o ka hoʻoheheʻe ʻia ʻana o nā mea maka, ua hoʻonui ʻia ka ʻāpana kikoʻī kikoʻī, a ua maʻalahi nā mea hiki ke hoʻoheheʻe ʻia, kahi mea e pono ai ka hana o ka enzyme a hoʻoheheʻe hou i nā mea hiki ʻole o ka malt.

7) Saccharification: ʻO ka mea polymer insoluble i loko o ka malt a me ka lole i hoʻoheheʻe ʻia i loko o kahi mea hoʻoheheʻe haʻahaʻa haʻahaʻa ma o ka hoʻohana ʻana i ka hydrolase i ka malt.

Gelatinization: ʻO nā mea polymer insoluble i loko o ka malt a me nā mea kōkua malt e hoʻoheheʻe ʻia i loko o nā mea molekala haʻahaʻa hiki ke hoʻoheheʻe ʻia e nā enzyme hydrolyzing like ʻole i loko o ka malt ma lalo o nā kūlana kūpono.

8) Wort kānana: ʻO ka mea i hoʻoheheʻe ʻia ka mea onion i loko o ka mash i hoʻokaʻawale ʻia mai ka hua palaoa insoluble e loaʻa ai kahi wort maʻemaʻe, a loaʻa kahi hua extract maikaʻi.

9) ʻO ka paila wort: ʻO ke kumu o ka paila ʻana ka mea nui e hoʻopaʻa i nā ʻāpana o ka wort, ʻo ia hoʻi: ka passivation enzyme, ka sterilization wort, ka denaturation protein a me ka ua o ka flocculation, ka hoʻohemo ʻana o ka wai, ka lele ʻana o nā mea hop.

Hoʻohui i nā hops: ʻO ka hoʻohui ʻana i nā hops ka mea nui e hāʻawi i ka pia i ka ʻono ʻawaʻawa, e hāʻawi i ka pia i kahi ʻala kū hoʻokahi, a e hoʻomaikaʻi i ka paʻa abiotic o ka pia.

10) Hoʻomaʻamaʻa: hoʻomaha wikiwiki, hoʻohaʻahaʻa i ka mahana o ka wort, hoʻokō i nā koi no ka fermentation hū, a hoʻokaʻawale a hoʻokaʻawale i ka coagulum wela a me ke anuanu i loko o ka wort e hoʻomaikaʻi i nā kūlana fermentation a hoʻomaikaʻi i ka maikaʻi o ka pia.

11) Fermentation: Mālama pono ke kamepiula i ka mahana a me ke kūlana physiological o ka hū."ʻAi" ka hū i ka maltose a hoʻololi i ke kaʻina hana o CO2 a me ka ʻono pia.

12) kānana waina: Fermented oo beer, ma o ka separation medium, wehe i ka paa paa suspended mea, koena hū a me ka protein coagulum no ka loaʻa ʻana o ka pia akaka.

13) Nānā ʻōmole: Hoʻohana ke kamepiula i ka ʻenehana ʻike kiʻi kiʻi e hana i ka ʻike kikoʻī laser.

ʻO nā ʻōmole holoi: nā ʻōmole holoi ʻakomi, me ka hoʻoluhi ʻana, ka hoʻomaʻamaʻa mua ʻana, ka wai ʻana o ka alkali 1, ka wai ʻana o ka alkali 2, ka wai mehana wai wela, ka titration laina ʻole, etc.

14) Irrigation: Hoʻomaluʻia ka'ōmole e ka lolouila, hoʻohanaʻiaʻelua manawa, hoʻomākaukauʻia ka CO2 iʻelua manawa, nininiʻia ka waina, a paʻiʻia ke poʻi.

15) Hoʻomāmā: Ma hope o ka hoʻomaʻamaʻa wela o Baco, pepehi ia i ka mea hū ikaika.ʻAʻohe bacteria ʻē aʻe.ʻAʻole hoʻomaʻemaʻe ʻia ka pia draft maʻemaʻe, no laila ʻoi aku ka maʻemaʻe, ʻoi aku ka maʻalili a me ka hou.

16) Lepili: E hoʻohana i nā lako hana kiʻekiʻe krones e hoʻopili i ka hōʻailona a hoʻopuʻi i ka lā o ka hana ʻana.

17) Hoʻouka i ka waihona: Hoʻopili ʻia ka pia i loko o nā pahu a mālama ʻia i loko o ka hale waihona me ka hoʻohana ʻana i nā mea hana kiʻekiʻe mai nā krones.