koro: Ka 'mela oa harese (60 ~ 70%) le lehlomela la koro (25 ~ 40%) e le lisebelisoa tse tala, ka linako tse ling li eketsa 5% oat, e lomositsoeng ke
tomoso e ka holimo ea biri le libaktheria tsa lactic acid, e tšoauoa ka joala bo fokolang, 'mele o matla,' mala o mosehla, hanyenyane.
tatso ea asiti, e khathollang, e ruileng phepong. Kaha biri e tšoeu hangata e nooa joalo ka biri e sa hlakoloang, e na le tomoso le lactic acid e ngata
Lisebelisoa | metsi, 'mela, hop, tomoso, joalo-joalo | |||
Likahare tsa joala | 2.3-8% vol Alcohol e ka etsoa ka mokhoa o ikhethileng | |||
Mofuta oa belisoa | underfermentation (setaele se lerootho) | Top fermentation (Ha e le hantle turbidity e phahameng) | ||
Motsoako oa Wort | 8ºP ~ 18ºP Maemo a phahameng a mahareng | |||
Mokhoa oa sterilization | pasteurization |
sephutheloana:
KE HOBANE'NG LE RE KHETHA
1. Feme ea hau ea tlhahiso ea biri, lilemo tse ngata tsa phihlelo ea tlhahiso, boleng bo tsitsitseng
2. Mehala e mengata ea ho tlatsa tlhahiso, ho fana ka potlako
3. Tšehetsa mohlala oa tšebeletso, lipatlisiso tsa tatso le nts'etsopele, le ho etsa mehlala
4. Fana ka tšebeletso ea OEM ODM le tšebeletso ea moralo oa label
5. Tšehetsa tšebeletso ea taelo e nyenyane