COMO se HACE la CERVEZA CORONA🍺| ASI se PRODUCEN 20 MILLONES de BOTELLAS de CERVEZA CORONA al día — Transcript

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1. 0:00Every day, millions of bottles of
2. 0:01Corona beer are consumed all over the
3. 0:03world. To meet this huge demand, it is
4. 0:06necessary to process thousands of tons
5. 0:08of barley and millions of liters of
6. 0:09water. But have you ever wondered how
7. 0:13delicious Corona beer is produced? We
8. 0:16visited the largest brewery on the
9. 0:17planet to discover how one of the
10. 0:19world's most popular drinks is made.
11. 0:27More than 600 km north of Mexico City
12. 0:30lies the gigantic Grupo Modelo factory
13. 0:32in Zacatecas. It is in this massive
14. 0:36facility where one of Mexico's greatest
15. 0:38icons, Corona beer, is made and bottled
16. 0:40. The plant can produce around 2.4
17. 0:43billion liters of beer per year, a
18. 0:45production scale that can reach up to
19. 0:4720 million bottles a day. Everything
20. 0:50starts with barley, but before a single
21. 0:52grain can enter the manufacturing
22. 0:54process, it must pass a rigorous exam.
23. 0:57When trucks loaded with barley arrive
24. 0:59at the factory, each shipment is
25. 1:01directed to the receiving area where
26. 1:03the analysis of the raw material begins
27. 1:04. If the barley does not meet the
28. 1:07established parameters, the shipment
29. 1:09can be rejected. That is why the
30. 1:11factory has laboratories where
31. 1:13specialized technicians analyze the
32. 1:14characteristics of the barley. One of
33. 1:17the most important controls consists of
34. 1:19checking whether the grain retains its
35. 1:21germination capacity. To reach a
36. 1:24production of up to 20 million bottles
37. 1:26a day, 165 tons of barley are needed
38. 1:28daily. The first shipment of the day
39. 1:31passes the test. The doors open, the
40. 1:34truck begins to unload, and thousands
41. 1:36of kilos of barley move to the next
42. 1:37point in the chain. Now its
43. 1:40transformation begins. The barley is
44. 1:43about to turn into malt and the factory
45. 1:45has designed a system to make the most
46. 1:47of each shipment and ensure not a
47. 1:48single grain is wasted. During the
48. 1:52harvest season, around 2,000 tons of
49. 1:54barley can arrive at the factory daily,
50. 1:56transported by dozens of trucks.
51. 1:59Afterward, the grain continues its
52. 2:01journey to the gigantic storage silos.
53. 2:05Each has a capacity of approximately
54. 2:064,000 m³, enough to store huge
55. 2:08reserves of barley and maintain
56. 2:10production for long periods. These
57. 2:14steel giants dominate the factory
58. 2:15landscape and allow raw material to be
59. 2:18available even when supply from the
60. 2:19fields decreases. But storing the
61. 2:22barley is only the beginning. While the
62. 2:25silos keep thousands of tons of grain
63. 2:27safe, the transformation begins inside
64. 2:29the factory. The grain is introduced
65. 2:32into large tanks and soaked for
66. 2:33approximately a day and a half. The
67. 2:36water gradually penetrates each seed
68. 2:38and activates its natural germination
69. 2:39process. From this moment on, barley
70. 2:42ceases to be just a cereal and begins
71. 2:44to become the raw material that will
72. 2:46give rise to Corona beer. Beneath the
73. 2:49factory facilities are eight wells that
74. 2:52extract water from a deep-seated
75. 2:54aquifer. Some of these wells reach
76. 2:57depths of 150 to 500 meters, passing
77. 2:59through underground layers to reach the
78. 3:01water reserves. But in Mexico, water is
79. 3:05an especially valuable resource, so
80. 3:07using it efficiently is very important.
81. 3:10The Zacatecas plant has developed
82. 3:11systems to reduce water consumption
83. 3:13during beer production. The goal is to
84. 3:17use about 1.2 liters of water for every
85. 3:19bottle of beer produced. If a
86. 3:22production of 20 million bottles were
87. 3:24reached in a single day, approximately
88. 3:2624 million liters of water would be
89. 3:28needed, an amount equivalent to filling
90. 3:30almost 10 Olympic swimming pools. After
91. 3:33soaking for 36 hours, the grain absorbs
92. 3:36enough water and begins to come to life
93. 3:38. A conveyor belt takes the grain to
94. 3:41the germination tanks, where it will
95. 3:43remain for approximately 4 days.
96. 3:46Temperature and humidity are constantly
97. 3:48monitored while a mechanical system
98. 3:50stirs and turns the barley to ensure
99. 3:52all grains are exposed to the same
100. 3:54conditions. During these 4 days, the
101. 3:57barley begins to sprout and develops
102. 3:59the enzymes needed to transform its
103. 4:01starches into sugars. When the grain
104. 4:04reaches the exact point, it is ready to
105. 4:06move on to the next challenge. After
106. 4:10absorbing a huge amount of water during
107. 4:12germination, the malt is transported to
108. 4:14giant dryers where the germination
109. 4:16process is permanently stopped. One of
110. 4:19these dryers reaches approximately 32
111. 4:21meters in diameter with a surface area
112. 4:23of more than 800 square meters. To move
113. 4:27the enormous volume of air required,
114. 4:29its powerful fans can reach a power of
115. 4:31about 1,000 horsepower. Drying not only
116. 4:34stops germination, it also removes much
117. 4:36of the water, considerably reducing its
118. 4:39weight. Once this stage is finished,
119. 4:42the malt continues its journey through
120. 4:44the factory via a conveyor belt of
121. 4:45approximately 600 meters. It is
122. 4:48introduced into huge mash tuns and
123. 4:50mixed again with water. The goal is to
124. 4:53convert the starches present in the
125. 4:55malt into fermentable sugars. To
126. 4:57achieve this, the mixture is heated for
127. 5:00approximately 90 minutes. The result is
128. 5:03a sugary liquid known as wort, the base
129. 5:05upon which the beer will subsequently
130. 5:07develop. After mashing, the wort is
131. 5:10separated from the solid remains of the
132. 5:12grain. In a matter of seconds, more
133. 5:14than 140,000 liters of wort can be
134. 5:16pumped to the next stage. This is where
135. 5:19one of the most impressive pieces of
136. 5:20equipment in the brew house comes into
137. 5:22action. At approximately 14.6 meters in
138. 5:25diameter, this huge system separates
139. 5:27the liquid from the spent grain,
140. 5:29retaining solid malt particles while
141. 5:31allowing the wort to continue its
142. 5:32journey. Its capacity reaches around
143. 5:363,500 hectoliters. Now the wort is
144. 5:39clear and prepared to enter the
145. 5:41brewhouse. Hops are added in the
146. 5:43boiling tank. They are responsible for
147. 5:46giving the beer part of its
148. 5:47characteristic bitterness and also
149. 5:49contribute to its aroma and flavor
150. 5:50profile. The boiling lasts about 90
151. 5:53minutes. Once boiling is finished, the
152. 5:55boiling wort is distributed at high
153. 5:57speed to another tank. There, a
154. 6:00centrifuge system removes any particles
155. 6:02and solid remains that may be suspended
156. 6:04in the liquid. Afterward, the wort must
157. 6:07be cooled rapidly using heat exchangers
158. 6:09. When the wort leaves the exchanger,
159. 6:12it is at a temperature of approximately
160. 6:1410ºC and is sent through a pipe to the
161. 6:16fermentation rooms, where it will be
162. 6:18combined with yeast to start the
163. 6:20process. It is essential to pre-cool
164. 6:23the wort, as a temperature that is too
165. 6:25high could damage or even destroy the
166. 6:27yeast. These tiny microorganisms feed
167. 6:30on the sugars present in the wort and
168. 6:32produce carbon dioxide and alcohol.
169. 6:35Once the yeast is added to the wort, it
170. 6:37continues its journey to the
171. 6:39fermentation tanks, reaching a flow of
172. 6:42approximately 2,000 hl per hour. In the
173. 6:44fermentation tanks, the wort is finally
174. 6:47transformed into beer. Each
175. 6:49fermentation tank has a capacity
176. 6:51equivalent to about 4.5 million Corona
177. 6:53bottles, and in Zacatecas, there are
178. 6:56around 140 of these tanks. For
179. 6:59approximately 3 weeks, the yeast
180. 7:00consumes the sugars in the wort and
181. 7:02produces alcohol and carbon dioxide,
182. 7:04gradually transforming the liquid into
183. 7:06beer. In the cold room, the operator is
184. 7:10about to inspect the next batch of beer
185. 7:11to check if it is ready to move on to
186. 7:13the bottling phase. When given the
187. 7:16green light, some 4 million bottles
188. 7:18arrive at the factory and 1.2 million
189. 7:21liters of beer are ready to be bottled.
190. 7:2418 bottles per second are fed into the
191. 7:26filling machine, and each is filled
192. 7:28with Corona beer in less than a second.
193. 7:31Afterwards, the bottles move to the
194. 7:33capping system, where around 11 caps
195. 7:35per second are applied. The bottles are
196. 7:37grouped into batches and placed into
197. 7:39cardboard boxes. Then the packages
198. 7:42advance to the palletizing area, where
199. 7:44automated machines carefully stack them
200. 7:46onto large pallets, forming compact and
201. 7:48stable structures. Corona beer is ready
202. 7:52to leave the factory and begin its
203. 7:53journey to supermarkets, bars, and
204. 7:55restaurants around the world. If you
205. 7:58want to know how seawater is made
206. 7:59drinkable, you have the link in the
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