Laoshan Beer is the second brand first produced by Tsingtao Brewery Company with reference to the technical standards of Tsingtao Brewery. Its raw material control standard, process production technical standard and finished product standard are all formulated according to the technical standard of "quality consistency" of Tsingtao Brewery.
Laoshan beer brewed with famous Laoshan spring water and imported barley from Australia was rated as a famous brand product in Shandong Province, and Laoshan brand trademark won the title of famous trademark in Shandong Province. Laoshan Beer is one of the top ten brands in the beer industry approved by the State Council National Light Industry Federation, and has won many gold medals at home and abroad.
The Laolejiu mineral water produced by Laolejiu Mineral Spring Factory affiliated to Qingdao Laoshan Brewery has been tested by the Ministry of Geology and Mineral Resources and the Provincial Geophysical Institute, and fully meets the international mineral water quality standards. It is the largest group of mineral water wells in Qingdao and is recognized as a first-class mineral water producing area.
Brewing technology of Laoshan beer;
1, excellent quality
Laoshan beer always insists on brewing beer with the best raw materials. Laoshan beer requires barley, rice, hops, water and other raw materials to meet the requirements of laws and regulations, thus providing a strong quality guarantee for food safety at the source of beer manufacturing.
Every year, Laoshan beer experts will go to the producing area to conduct a whole-process on-the-spot investigation on the variety, planting, harvesting, transportation and storage of raw barley, so as to be truly meticulous. All barley, rice, hops and water used to produce Laoshan beer must pass strict testing and evaluation to ensure that all indicators meet the nationally recognized testing standards. Each batch of raw materials should provide qualification documents according to HACCP requirements, and all raw materials should be strictly sampled and tested at the procurement site before entering the factory, and the "safety veto system" should be implemented.
Step 2 control production
In the control of brewing water source, the factory has established a network monitoring and testing system to continuously analyze and test various indicators such as microorganisms in the main water pipe, and conduct microbial sampling inspection on each tap every day to ensure the hygiene and cleanliness of daily water quality. At the work site, brewing water should be tested several times a day. In addition to microbial and PH testing, there are also special personnel to taste the test. Employees have very strict rules on hand washing, where to wash, how long to wash and how to dry their hands.
Every bottle of beer has to go through 1800 to become a finished product. Laoshan Beer has already built a high-standard aseptic room and anaerobic workstation. It adopts international advanced microbial inspection and identification methods, implements high-standard microbial control, applies rapid microbial monitoring technology (PCR), increases the sampling amount, and ensures the quality through testing.
3. Natural fermentation
Laoshan Beer adheres to the traditional 28-day fermentation process and ultra-long low-temperature wine storage process in a highly responsible attitude towards consumers. Traditional craft naturally has its unique advantages. The volatile substance volatilizes, the mature substance matures, and the activated nutrient substance is activated, just like a naturally mature apple, which is naturally different from a mature apple.
Baidu encyclopedia-Laoshan beer