On 26 July, 2010, I have a chance to join Senoo Lab's fieldwork. We went to Santory Beer Factory in Tokyo (サントリー武蔵野ビール工場). It's located at 3-1 Fuchu, Tokyo.
The nearest train station to the factory is Bubaigawara Station (分倍河原駅). There is a shuttle bus provided to go from the station to the factory. For
Taxi, it's around 710 Yen.
It is considered the old company of food and beverage in Japan.
After gathering, the staff showed us the video about the process of beer production and then we walked around the factory following her.The step of beer production (from the Brewery tour)
1. Ingredient
Suntory uses the following main ingredients:
-First natural water from underground.
-Second malt. It's a cereal grain.
Suntory has a gold large field of malt because it's the main ingredient of Beer. They let us test the taste of malt. It's delicious.
-Third hop. A type of flowers.Its smell is like aroma. The staff let us try to smell both scene of them to compare, but for me, I think it's quite similar.
They become premium beer of suntory, with many medals show their nice of taste.
At the entrance there is air blower to blow small dust.
2. Wort production
The temperature is quite hot, around 35.6 c degree.
Unfortunely, we saw only the machine during it's not processing.
3. Fermentation
This process transforms wort into young beer.
It breakdown sugar in wort into alcohol and co2, and young beer is produced.4. Maturation
They keep young beer at regular temperature 0 c degree.We walk pass model show inside of the beer tank.
5. Distrillation
6. Canning
They have the red line limit to show the criteria of the length of border of the beer can. They evaluates by computer one by one. They also concern about environment issue , for example, separating of each type of garbage.
Finally I tried the premium malt's beer.
Nat Chan
