This is the Moscow Brewing Company that produces so popular in Russia beer “Zhigulevskoye”.
Products of the company
The company is located Mytischi, the Moscow Region. And its plant is not so big.
The company appeared in 2008 and in the first year of its work it’s output amounted to 2,4 million hectolitres. Today the facilities of the company allow to produce 2,4 million hectolitres a year. It’s not only beer they produce but also kvass, soda and juice.
公司成立于 2008 年，投产的第一年产出量达到两亿四千万升。今天，该公司的设施允许每年生产两亿四千万升。他们不仅生产啤酒，还生产克瓦斯淡啤酒、汽水和果汁。
Pure water for the production is taken from the Mytischino water supply system, one of the oldest in Russia. The water is carefully purified first and then distilled. The distilled water is not tasty so it goes through special systems where various minerals and other useful things are substances to it.
生产用的纯净水来自 Mytischino 水供应系统，这是俄罗斯最古老的供水处之一。这些水经过严格的提纯，随后经过蒸馏。蒸馏过的水不是很好喝，所以会经过特殊的系统，各种矿物质和其他有用的物质构成该系统中的主要成分。
They have some tanks with several kinds of malt (standard, light and dark) and hops. Thus they accentuate the German beer fact that beer should consist only of three components: water, hop and malt. The malt they use is produced only in Russia, but hop is bought in the Czech Republic and Germany.
It is very noisy in the shop. No many workers can be seen here, the process is automated. Only 4 men control it.
工作间里很吵。这里看不到很多工人，生产过程是自动化的。只有 4 个人控制。
Malt is grained and combined with water in huge tuns hidden in the depths of the plant. The resulting liquid goes through the special system of pipes and filters and then they separate the wort from which they will boil beer then. Then hops are added to the wort in order beer could turn into alcoholic drink and obtain its inimitable slightly bitter taste.The hopped wort is boiled in special cylinders.
Then through the system of pipes and pumps the boiled mass goes to the fermentation room. It is very cold there.
The lab. Here they define if beer is suitable for drinking.
The process of yeast assimilation is the longest. It takes from 1 week to 1 month. Beer strength, taste, color and other characteristics depend on it.
酵母吸收的过程耗时最长。需要 1 周到 1个月的时间。啤酒的酒劲儿、味道、颜色和其他特征都取决于这道工序。
Filling and packing conveyor
But before coming here the beer must be tasted. It’s not a simple work, you know, you have to drink beer at 10 am. And all day long. Not only beer, though, but also juice and other products of the plant. Here, with help of expensive equipment (that costs half of a Moscow flat) beer is checked for various admixtures, its components are examined. Only then the fresh drink will fill bottles and cans. Plastic bottles are also produced by this company. Aluminium cans are brought ready and painted.
但是在到达这里之前啤酒必须经过品尝。这不是一项简单的工作，要知道，必须在早上 10 点开始喝啤酒。一天的时间都要这么过下来。虽然并不仅仅是啤酒，还有工厂的果汁和其他产品。这里，在昂贵的设备（花费可以购半个买莫斯科公寓的价格）的协助下，检验啤酒中的各种混合物，检验它的组成成分。只有经过这道工序后，才会将新鲜的饮用品装入瓶瓶罐罐。该公司也生产塑料瓶。铝罐在购买时就是成品，而且已经喷好图案。
Before being filled with beer, each bottle goes through a so-called “inspector”. It’s a special machine that with murderous intensity photographs each bottle in three positions: aside, from above and from below. It’s done to prevent cracks on glass and other defects. Such bottles are broken in the nearest container with trash.
After filling goes plugging. And another “inspector” that checks amount of beer in a bottle, tightness of a cap and accuracy of a sticker position. All defective bottles are also broken.
Caps on a magnet
Ready bottles go to the logistics shop.
Bar at the plant