1) Sha'ir da aka zaɓa: Yanjing Beer an yi shi da ingantaccen alkama da alkama na Australiya da aka shigo da su.

2) Jiƙa alkama: ƙara damshin sha'ir da kuma cire ƙura, tarkace, ƙananan ƙwayoyin cuta da sauran abubuwa masu cutarwa.

3) Germination: Ana samun enzymes iri-iri a cikin hatsin alkama, kuma wasu sinadarai masu girma kamar sitaci, furotin, da hemicellulose sun lalace don biyan buƙatun saccharification.

4) bushewa da coking: cire danshi a cikin malt, hana lalacewa na malt, da sauƙaƙe ajiya.A lokaci guda kuma, ƙamshin malt ɗin yana cirewa, ana haifar da launi, ƙamshi da ɗanɗanon malt, kuma an daina girmar malt ɗin kore da rushewar enzyme.

5) De-rooting: Tushen buds suna da ƙarfi hygroscopicity, mai sauƙin sha ruwa da rot yayin ajiya.Tushen buds suna da mummunan haushi, wanda zai lalata dandano da launi na giya, don haka ya kamata a cire tushen.

6) Cire albarkatun kasa: Bayan an nitse kayan, ana ƙara ƙayyadaddun wuri na musamman, kuma abubuwan da ke narkewa suna cikin sauƙi, wanda ke da fa'ida ga aikin enzyme kuma yana ƙara lalata abubuwan da ba su narkewa na malt.

7) Saccharification: The insoluble polymer abu a cikin malt da miya da aka bazu a cikin wani mai narkewa low kwayoyin abu ta amfani da wani hydrolase a cikin malt.

Gelatinization: Abubuwan da ba za a iya narkewa ba a cikin malt da kayan taimakon malt suna raguwa a hankali zuwa ƙananan abubuwa masu narkewa ta hanyar enzymes daban-daban na hydrolyzing da ke cikin malt a ƙarƙashin yanayi masu dacewa.

8) Filtration na wort: Abubuwan da aka narkar da kayan albasa a cikin dusar ƙanƙara an raba su daga hatsin alkama da ba za a iya narkewa ba don samun ƙwayar ƙwayar cuta, kuma ana samun amfanin gona mai kyau.

9) Tafasa: Dalilin tafasa shi ne akasari don daidaita abubuwan da ke cikin wort, waɗanda sune: wucewar enzyme, haifuwar wort, denaturation na furotin da hazo, ƙawancen ruwa, ƙazantattun abubuwan hop.

Ƙara hops: Ƙara hops galibi shine don ba wa giya ɗanɗano mai ɗaci, don ba wa giya ƙamshi na musamman, da kuma inganta kwanciyar hankali na abiotic na giya.

10) Cooling: saurin sanyaya, rage yawan zafin jiki na wort, saduwa da buƙatun don fermentation yisti, da rabuwa da raba coagulum mai zafi da sanyi a cikin wort don haɓaka yanayin fermentation da haɓaka ingancin giya.

11) Fermentation: Kwamfuta tana sarrafa zafin jiki sosai da yanayin yanayin yisti.Yisti yana "ci" maltose kuma yana daidaita tsarin CO2 da dandano na giya.

12) Tace ruwan inabi: Giyar da aka girka, ta hanyar tsaka-tsakin rabuwa, cire tsayayyen al'amarin da aka dakatar, saura yisti da coagulum na furotin don samun giya mai haske da gaskiya.

13) Duban kwalba: Kwamfuta tana amfani da fasahar gano wutar lantarki don yin gano ma'aunin Laser.

Wanke kwalabe: kwalabe na atomatik, ciki har da jiƙa, pre-spraying, alkali 1 soaking, alkali 2 soaking, ruwan zafi ruwan zafi fesa, fanko line titration, da dai sauransu.

14) Ban ruwa: Kwamfuta ce ke sarrafa kwalbar, ana amfani da vacuum sau biyu, ana shirya CO2 sau biyu, a zuba ruwan inabi, a matse murfin.

15) Bakarawa: Bayan Baco na zafin haifuwar, yana kashe yisti mai aiki.Babu sauran kwayoyin cuta.Giya mai tsafta ba a haifuwa ba, don haka ya fi tsafta, sanyaya da sabo.

16) Lakabi: Yi amfani da na'urori masu ci gaba na krones don saka alamar kasuwanci da fesa ranar da aka yi.

17) Sub-loading da ɗakin karatu: An cika giyar a cikin kwalaye kuma an adana shi a cikin ɗakin ajiya ta amfani da kayan aiki na zamani daga krones.