FOP - Beermaking

The following pictures and text provide an overview of the stages of making beer at a FOP store.

Step 1 - Retail Section	Step 2 - Cleaning Carboys
The customer arrives at the facility and decides on a product to produce and whether or not to do it at home or at the facility.	Many shop owners clean and sterilize the carboys for the customer. The cleaning and sterilizing of carboys is a very important stage and must be done to ensure that there is no bacteria which can spoil the wort.
Step 3 - Mixing Ingredients	Step 4 - Primary Fermentation
The customer weighs up the raw materials (e.g. malt, adjunct, grain, hops etc) and mixes them in a kettle full of water and produces "wort". The "wort" is then cooled down and placed in a carboy by the customer where they then add the yeast. The carboy is then tagged and transferred to the primary fermentation room.	The customer's product is then fitted with a fermentation lock and left to ferment in a climate controlled room.
Step 5 - Racking	Step 6 - Filtering
After the fermentation has been completed the customer's product is "racked" off and placed into another temperature controlled settling room.	After the customer's product is left to "settle" out, it is filtered into a stainless steel "keg", where it can be further carbonated (if desired).
Step 7 - Bottling	Step 8 - Packaging the Product
The customer then returns to the facility where they bottle their own product.	The customer puts the finish product into boxes and gets ready to remove it from the FOP.
Step 9 - Removal of Product
The customer removes the product from the FOP facility and takes it to their home.