1) Barley e khethiloeng: Biri ea Yanjing e entsoe ka koro le koro tsa Australia tse tsoang kantle ho naha.

2) Koro ea ho noa: eketsa mongobo oa harese le ho tlosa lerōle, litšila, likokoana-hloko le lintho tse ling tse kotsi.

3) Ho mela: Likokoana-hloko tse fapa-fapaneng li thehoa lijong tsa koro, ’me lintho tse ling tse phahameng tsa molek’hule tse kang starch, protheine le hemicellulose lia bola ho khotsofatsa litlhoko tsa saccharification.

4) Ho omisa le ho pheha: tlosa mongobo o ka har'a 'mela, thibela ho senyeha ha 'mela, le ho boloka polokelo.Ka nako e ts'oanang, ho tlosoa monko oa 'mela oa' malt, 'mala, monko le tatso ea 'mela lia hlahisoa, 'me ho hōla ha 'mela o motala le ho bola ha enzyme ho emisoa.

5) De-rooting: Li-root buds li na le hygroscopicity e matla, ho bonolo ho monya metsi le ho bola nakong ea polokelo.Li-buds tsa metso li na le bohloko bo bobe, bo tla senya tatso le 'mala oa biri, kahoo metso e lokela ho tlosoa.

6) Pulverization ea lihlahisoa tse tala: Ka mor'a hore lihlahisoa tse tala li silafatsoe, sebaka se itseng sa holimo sea eketseha, 'me lintho tse qhibilihang li kenngoa habonolo, e leng se molemo ho ketso ea enzyme le ho feta ho senya lintho tse sa tsitsang tsa'mela.

7) Saccharification: Ntho e sa qhibiliheng ea polymer ka har'a 'mela le moaparo o aroloa hore e be ntho e qhibilihang e tlase ea limolek'hule ka ho sebelisa hydrolase ka har'a 'mela.

Gelatinization: Lintho tse sa qhibiliheng tsa polima tse ka har'a 'mela le lisebelisoa tse thusang tsa 'mela butle-butle li qhibiliha ho ba lintho tse qhibilihang tse tlase tsa limolek'hule ka li-enzyme tse fapaneng tsa hydrolyzing tse ka har'a 'mela tlas'a maemo a loketseng.

8) Ho hloekisoa ha Wort: Thepa eo thepa ea onion e qhibilihisitsoeng ka har'a setoto e arohanngoa le lijo-thollo tsa koro tse sa tsitsang ho fumana setoto se hlakileng, 'me ho fumanoa chai e ntle ea ho ntša.

9) Ho belisoa ha Wort: Sepheo sa ho belisa haholo-holo ke ho tsitsisa likarolo tsa wort, e leng: enzyme passivation, wort sterilization, protheine denaturation le flocculation precipitation, evaporation ea metsi, hopping ea likarolo tsa hop.

Ho eketsa hop: Ho eketsa hop ke ho fa biri tatso e babang, ho fa biri monko o ikhethang, le ho ntlafatsa botsitso ba biri.

10) Ho pholisa: ho pholisa ka potlako, ho theola mocheso oa setoto, ho finyella litlhoko tsa ho belisoa ha tomoso, le ho arola le ho arola coagulum e chesang le e batang ka har'a wort ho ntlafatsa maemo a belisoa le ho ntlafatsa boleng ba biri.

11) Ho belisoa: Khomphuta e laola ka thata mocheso le boemo ba fisioloji ea tomoso.Tomoso "e ja" maltose mme e fetola mokhoa oa CO2 le tatso ea biri.

12) Sefa veine: Biri e butsoitseng e butsoitseng, ka mokhoa oa karohano, tlosa ntho e tiileng e emisitsoeng, tomoso e setseng le protein coagulum ho fumana biri e hlakileng le e pepenene.

13) Tlhahlobo ea botlolo: K'homphieutha e sebelisa theknoloji ea ho lemoha ka photoelectric ho fumana lintlha tsa laser.

Libotlolo tsa ho hlatsoa: libotlolo tsa ho itlhatsoa ka boiketsetso, ho kenyelletsa ho inela, ho fafatsa pele, ho kolobisoa ka alkali 1, alkali 2 soaking, metsi a chesang a metsi a futhumetseng, titration e se nang letho, jj.

14) Ho nosetsa: Botlolo e laoloa ke k'homphieutha, vacuum e sebelisoa habeli, CO2 e lokiselitsoe habeli, veine e tšeloa, 'me sekoahelo se hatelloa.

15) Ho opa: Kamora ho thibela mocheso oa Baco, e bolaea tomoso e sebetsang.Ha ho na libaktheria tse ling.Biri e sa tsoakoang ha e hloekisitsoe, kahoo e hloekile, e pholile ebile e ncha.

16) Ho ngola: Sebelisa lisebelisoa tse tsoetseng pele tsa krone ho kenya letšoao la khoebo le ho fafatsa letsatsi la tlhahiso.

17) Ho kenya laeborari ka tlase: Biri e kenngoa ka har'a mabokose ebe e bolokoa sebakeng sa polokelo ho sebelisoa lisebelisoa tse tsoetseng pele tse tsoang ho li-krone.