Tsingtao has adopted 1,800 testing procedures to ensure that every drop of beer it produces has the perfect
taste for which the brand is known. Tsingtao not only ensures its products reach Chinese national quality levels,
but also brews beer in strict accordance with the standards set by the United States' Food and Drug
Administration, as well as European food safety regulations.
With a commitment to quality and a respect for tradition, Tsingtao has become the No. 1 beer in China and the
No. 1 Chinese beer in America.
Great beer, all in good time
The highest level of care goes into making every batch of Tsingtao beer.
and it will begins with the land. We source the top-quality malt, trusting
only the world's most talented maltsters. Then we embark on a complex,
but rewarding process. Here's a quick look at how we make your Tsingtao
We do the mash
The grain is carefully cracked to expose the starches while keeping the
husks intact, then it's time for "mashing in." We load a mash tun with a
precise ratio of grain and hot water, blend it, and then let it rest at a
specific temperature. This allows the starches to convert into fermentable
sugars, resulting in a mixture of sweet malt sugar and water called wort.
We give it some clarity
Now the wort is placed in a lauter tun where it passes through screens. Then it's recirculated to the top of the grain bed where the husks act as another filter, clarifying the wort.
We drop the hops
The next step is lautering, or "sparging", where the remaining sugars are rinsed from the grain bed and the wort is transferred into the brew kettle. We add hops to lend bitterness, then bring the wort to a boil to remove any undesirable proteins. More hops are added near the end of the boil to remove any undesirable proteins, More hops are added near the end of the boil, this time to impart flavor and to give it that pleasant Tsingtao aroma.
We give it a whirl
The liquid is then sent to a whirlpool kettle for a good spin. This whirlpooling drives the solid material (known as trub) into the center of the kettle. The wort is then pumped into a fermenter (leaving the trub behind). As the wort exits, it must first pass through a heat exchanger where it's quickly cooled to proper temperatures.
We give it some air
As the cooled wort enters the fermenter, it's oxygenated. Oxygen is vital for yeast growth and reproduction.
We make a pitch
The yeast is added, or "pitched", to the cooled wort. It is then ferments under carefully regulated temperatures. Once the sugar is fermented, the beer is cooled to stabilize it. The yeast sediment is then collected and the beer is transferred to the conditioning tank.
We wait till it shows some maturity
The conditioning tank allows the beer to mature and mellow. After conditioning, the beer is filtered, carbonated and then sent to a vessel called the bright-beer tank.