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1. Everything begins in the brew house. The brewery has a fully computer-controlled brew house that has a capacity of 100 hectoliters per brew. The brew house has five large aluminum tanks. In the first tun, also called the mash tun, water and malt are mixed together and heated. Once the proper temperature has been reached, the beer is pumped over to the filter tank. This kettle has a flat perforated bottom that holds back the chaff of the malt and allows the liquid, which is called wort, to flow to the boiler. Here, the wort is boiled for 80 minutes during which time the hops are added. The wort then goes to the whirlpool where the hops are removed. At this point, the wort still has a temperature of 90° C and is immediately cooled to 18° C. Once cooled, the yeast is added to the wort and from that moment on, we have beer. |
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2. The yeast cellar contains 10 cylindroconical tanks with a total capacity of 2900L. The job of the yeast is the following: the cooled wort contains sugar. The quantity depends on how much water and malt was used. The yeast, a living cell, "eats" the sugar and converts it into carbon dioxide and alcohol. On the first day, this happens slowly, on the third and fourth days it's fairly rapid and then on the tenth day, it has completely stopped. It is said that the beer has finished fermenting. All sugars are then converted into alcohol and carbon dioxide. The fermentation occurs at a temperature of 18 to 20 ° C. After the yeast cellar comes the ageing cellar, which is where the beer rests. It matures there for approximately 4 to 6 weeks and undergoes a second very slow fermentation, which is in fact a maturing of the beer. |
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3. The beer is actually ready now, but the critical consumer wants a clear beer so the beer has to be filtered. It first goes through a Kieselghur filter. The beer is then filtered through a plate filter and a small amount of yeast and sugar is added before the beer is bottled. This gives the beer a more refined flavor and makes it virtually imperishable, without pasteurization. |
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4. The penultimate step is bottling the beer. In 2000, a complete new bottling plant was set up with a capacity of 20,000 bottles per hour. In addition to this, there is also a keg filling machine, which can fill some 90 kegs per hour. Finally, this high fermentation beer, to which yeast and sugar were added prior to bottling, has to undergo secondary fermentation in one of the 7 warm rooms. After approximately 14 days, the beer has finished fermenting and the yeast remains at the bottom of the bottle or keg. The beer is now ready for consumption. Cheers! |
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Technical Specs: Hops used - Czech Saaz, German Spalt Gravity - 19' PL |
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