OUR BEER
The brewing process at our brewery takes place in the following stages.
1. Raw materials.
For the production of beer, we use water from a local intake, which is treated appropriately to eliminate the excessive amount of substances that give water hardness. We buy malt, hop and yeast from reputable suppliers who guarantee quality and confirm this with appropriate research. Upon delivery, we check organoleptically raw materials and transfer them to warehouses. The malt rests on pallets, hops and yeast stored in airtight containers in a refrigerator at 0°C.
2. Malting of malt.
Malt is a germinated cereal, the state of which is most suitable for the extraction of sugars and enzymes necessary for the fermentation of the wort. We grind on the spot to obtain the granulation appropriate for individual types of beer. Then, in sacks, we transfer the malt to the brewhouse.
3. Brewing wort.
The malt goes to a mash ladle in which water has previously been heated. At elevated temperature, sugars and enzymes are released in malt. This process is strictly controlled in terms of heat and time parameters. Then the whole goes to the filtration ladle, where we separate the resulting wort from malt, malt almost entirely devoid of its precious ingredients, which passed into the wort. The remaining malt, at this point we call the grinder, pull it out of the ladle and transfer it for utilization or use for agricultural purposes. The wort is pumped to a mash ladle, where after adding hops, we heat to 100°C. This is an important process because we can remove all microorganisms and undesirable substances that bring foreign aromas and flavors at high temperatures.
4. Cooling of the wort.
After brewing, the wort is pumped to a heat exchanger that lowers the temperature of the liquid. The cooled wort goes to the fermentation and storage tank, where the yeast is asked.
5.Fermentation.
Thanks to the added yeast, at a strictly controlled temperature, alcohol and carbon dioxide form from the sugars contained in the wort. During fermentation, twice a day, we check the level of sugars in the wort to recognize when the fermentation is finished. It is an important issue to stop the right amount of CO2 in the tank early and to start, at the right time, to cool the beer.
6. Aging.
Beer aging is an indispensable time when it comes to the proper extraction of flavors, aromas and revealing the true organoleptic bouquet of beer. The aging time varies and depends on the type of beer. The wheaten beer is the shortest for a few - several days. But strong and dark beers can grow from a few to a dozen or so months so that they clarify themselves and acquire properties that are consistent with their style.
7. Connecting and selling ready-made beer.
After finishing the aging process, according to the decision of the main brewer, the excess of yeast and hop tank hopper is taken. After this process, the post-installation installation is connected to the tank and the beer goes directly to the bottling column in the bar and to the beer wall.
