SAB Miller plc is one of the world's largest brewers with a brewing presence in over 40 countries across four continents and a portfolio of strong brands and leading market shares in many of the countries in which it has brewing operations. Outside the USA, SAB Miller plc is one of the largest bottlers of Coca-Cola products in the world.
SAB is the world's leading brewer in developing markets, with major brewing and distribution operations in Africa, Central and Eastern Europe, Central America and Asia. It is the world's fifth largest brewer overall by volume with 108 breweries in 24 countries and over 31,000 employees. The SAB Miller plc group comprises a diverse portfolio of businesses, operating in a wide range of countries and cultures. The group mission and statements of values and principles are based on, and take into account, standards already set by our operating companies.
[...] The beer making process Beer production is a complex process . The brewer starts with malted barley that is then steeped in water until a chosen moisture level is reached. Under strictly controlled conditions, it is then allowed to germinate. Then it will be kilned to produce specific types of malt that the brewer will blend. The many varieties of malt allow a brewer to create his own texture for malt character for the beer he is brewing. The next phase of the process is called “mashing”. [...]
[...] The Finishing Touches Maturation At these stage top-fermented beers are virtually ready to go out the doors. They will have a short conditioning period that often revolves around a process called “dry-hopping”, a process where whole cone hops are added to the beer to create more intensity of hop character in the nose and taste. This does not, however, add to the level of bitterness in the beer. According to the preference of the brewer, this can be done during conditioning in casks or barrels, or even in the primary fermenter after it has cooled. [...]
[...] Now the hot wort is passed through a cooler bringing the temperature down to the optimum fermentation temperature for the style of beer being brewed and the Brewmaster's preference. Now on to the fermentation vessel, where a yeast strain appropriate for the style of beer and the preference of the Brewmaster is added. Yeast uses the sugars and starches as food during their respiration cycle and gives off by-products of equal parts carbon dioxide and alcohol. There are two types of primary fermentation: Top Fermentation: The name is derived from the fact the yeast used rises to the top of vessel during fermentation. [...]
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