1) ọka bali ahọpụtara: Yanjing Beer bụ ọka wit na ọka wit Australia na-ebubata dị elu.

2) Nri ọka wit: mụbaa ọdịnaya nke ọka bali ma wepụ uzuzu, irighiri ihe, microorganisms na ihe ndị ọzọ na-emerụ ahụ.

3) Germination: A na-emepụta enzymes dị iche iche na ọka wit, na ụfọdụ ihe ndị dị elu dị ka starch, protein, na hemicellulose na-emebi iji gboo mkpa nke saccharification.

4) ihicha na coking: wepụ mmiri dị na malt, gbochie mmebi nke malt, na ịkwado nchekwa.N'otu oge ahụ, a na-ewepụ isi malt nke malt, agba, ísì na uto nke malt, na-akwụsị uto nke akwụkwọ ndụ akwụkwọ ndụ malt na ire ere nke enzyme.

5) De-mgbọrọgwụ: Mgbọrọgwụ buds nwere ike hygroscopicity, dị mfe itinye mmiri na ire ere n'oge nchekwa.Mgbọrọgwụ buds nwere obi ilu, nke ga-ebibi uto na agba biya, ya mere a ga-ewepụ mgbọrọgwụ.

6) Pulverization nke akụrụngwa: Mgbe a na-egweri ihe ndị ahụ, a na-amụba ebe a kapịrị ọnụ, na ihe ndị na-edozi ahụ na-adị mfe leached, nke bara uru maka ọrụ nke enzyme ahụ ma na-emeziwanye ihe ndị na-adịghị ike nke malt.

7) Saccharification: Ihe na-adịghị ike polymer ihe na malt na mgbakwasa na-emebi n'ime ihe na-edozi ahụ dị ala site na iji hydrolase na malt.

Gelatinization: A na-eji nke nta nke nta mebie ihe ndị na-adịghị ike polymer na malt na malt ihe enyemaka n'ime ihe ndị na-edozi ahụ dị ala site na enzymes hydrolyzing dị iche iche dị na malt n'okpuru ọnọdụ kwesịrị ekwesị.

8) Wort filtration: A na-ekewa ihe ndị a na-agbaze yabasị na mash na ọka wit na-adịghị edozi iji nweta wort doro anya, a na-enwetakwa mkpụrụ dị mma.

9) Wort esi: Ebumnobi nke esi bụ tumadi ka stabilize akụkụ nke wort, nke bụ: enzyme passivation, wort sterilization, protein denaturation na flocculation ọdịda, mmiri evaporation, hopping nke hop components.

Ịgbakwunye hops: Ịtinye hops bụ karịsịa iji mee ka biya dị ilu ụtọ, inye biya ahụ ísì ụtọ pụrụ iche, na imeziwanye nkwụsi ike abiotic nke biya.

10) jụrụ oyi: ngwa ngwa jụrụ oyi, na-ebelata okpomọkụ nke wort, imezu ihe ndị a chọrọ maka ịgba ụka yist, na ikewapụ na ikewapụ coagulum na-ekpo ọkụ na oyi na wort iji meziwanye ọnọdụ ịgba ụka ma melite ogo biya.

11) Fermentation: Kọmputa na-achịkwa nke ọma okpomọkụ na ọnọdụ physiological nke yist.Yist “na-eri” maltose na metabolizes usoro CO2 na ụtọ biya.

12) mmanya nyo: biya tozuru oke, site na nkewa nkewa, wepụ ihe siri ike kwụsịtụrụ, yist fọdụrụ na protein coagulum iji nweta biya doro anya na nke doro anya.

13) Nyochaa karama: Kọmputa na-eji teknụzụ mmetụta fotoelectric na-eme nchọpụta ihe laser.

Karama ịsacha: karama ịsacha akpaka, gụnyere ịsa mmiri, ịgbasa tupu mmiri, alkali 1 soaking, alkali 2 soaking, mmiri ọkụ na-ekpo ọkụ na-agba mmiri, ịgba titration efu, wdg.

14) Ịgba mmiri: Kọmputa na-achịkwa karama ahụ, a na-etinye oghere ugboro abụọ, a na-akwadebe CO2 ugboro abụọ, wụsa mmanya, na-agbanye mkpuchi.

15) Sterilization: Mgbe Baco kpochara okpomọkụ, ọ na-egbu yist na-arụ ọrụ.Enweghị nje bacteria ọzọ.A naghị egbochi biya biya dị ọcha, ya mere ọ na-adị ọcha, na-ajụ oyi ma dị ọhụrụ.

16) Labeling: Jiri krones dị elu akụrụngwa tinye akara ụghalaahịa wee fesaa ụbọchị nrụpụta.

17) Sub-loading the Library: A na-akwakọba biya n'ime igbe ma chekwaa ya n'ụlọ nkwakọba ihe site na iji ngwá ọrụ dị elu sitere na krone.