Beer brewing process

April 2, 2020

Beer brewing process

Everything starts in the malt room where the malt is stored. Malt grains are not grinded, but flattened. It is essential that the grain outer shell remains intact, because in the further process it will serve as a natural filter for us.

After the malt is flattened, the process moves on to the boiling room.

In the boiling room there is a built-in tub, boiling pot and cooler.

In the tub the flattened malt is mixed with water. This mass endures 3 different temperature pauses in the tub.

After these pauses, the liquid is pumped to the boiling pot. Boiling begins.

The stove under the boiling pot is fired with wood. It is specific because the direct flame minimally drags the cavity to the bottom of the pot. It gives beer its flavor. Boiling takes place for 1.5-2 hours, during which we add hops. Hops give beer bitterness, aroma and protect against bacteria.

After boiling, we let the wort calm down and cool. Then the wort is pumped to the fermentation tubs through a cooler.

Fermentation takes place 5-7 days depending on the type of beer and the surrounding conditions. During these days, the yeast converts the sugars into alcohol. Beer is fermented in tubs.

Once the beer has matured, it is cooled. This helps the yeast to settle to the bottom of the tub. In this way, we can separate the yeast without filtration for pumping to maturation tanks.

Beer must mature after being pumped into maturing tanks. For light beer - 30 days, for dark beer - 45 days. During these days, the taste and smell develop to the end, the remaining yeast settles and the beer gets its sparkles.

Now the beer is ready for filling in bottles and can start its journey to our customers.

Cheers!