BREWING
Pembuatan bir
Jianjiang Beer dibancuh dengan malt Australia, hop England diimport dan yis Jerman, menggunakan air mata air semula jadi Duyun, difermentasi sejuk kraf melalui tujuh peringkat daripada pengisaran malt hingga pembotolan dan ujian pelepasan. Tempoh dan suhu fermentasi dilaraskan mengikut resipi; peringkat utama diterangkan di bawah.
Bahan dan air
Bahan dan air
Malt
Australian malt
Water
Natural spring water from Duyun
Hops
Imported English hops
Yeast
German yeast
Sumber bahan mengikut laporan laman web Kerajaan Perbandaran Duyun pada 1 Sept 2026: malt Australia, hop England diimport, yis Jerman; air nerasaan air mata air semula jadi Duyun. Lot tertentu mengikut keterangan kilang.
Peringkat pengeluaran
Peringkat pengeluaran
- 01
Ingredient selection
Australian malt, imported English hops and German yeast are used, with natural spring water from Duyun. Each batch is inspected on arrival.
- 02
Milling and mashing
Milled malt is mashed with spring water at set temperature steps, converting starch into fermentable sugars.
- 03
Lautering and boiling
The mash is lautered into clear wort, which is boiled for sterilization while hops are added in stages.
- 04
Whirlpool and cooling
Hot break is separated in the whirlpool, and the wort is rapidly chilled to pitching temperature.
- 05
Low-temperature fermentation
Yeast is pitched and the wort ferments at low temperature, converting sugars into alcohol and carbon dioxide.
- 06
Maturation
The beer matures at low temperature to round out its flavor, followed by stabilization appropriate to each product.
- 07
Packaging and quality control
Matured beer is filled into cans or kegs; finished product is released after passing quality inspection.
Jenama
Jianjiang Beer dihasilkan oleh Guizhou Duyun Jianjiang Liquor Development Co., Ltd., ditubuhkan 1999 sebagai kilang bir tempatan pertama di Qiannan. Bir dibancuh menggunakan air mata air semula jadi Duyun; memberi tumpuan kepada perisa kraft Guizhou dalam julat Jianjiang, Bogemiye dan Guizhou Cunma.