Steps of brewing
Our supply of malted barley is stored in large malt silos. In gristmills, this malted barley
will be ground into a substance called ‘grist’.
In the brewhouse, the milted malt (grist) is mixed with hot brewing water (liquor) in the
mash tun. The mash is heated to different temperature levels, and the starch in the grist
is converted into fermentable brewing sugars.
In the next step, the mash is pumped into the lauter tun, where the solid components
(the grains) are separated from the soluble components (the wort).
The wort is boiled for about 60 minutes in the wort copper. During the boiling the hops
are added. Their bitter and aromatic ingredients are dissolved in the wort. Different beers
use different amounts and varieties of malt and of hops in their recipes.
The wort from the brew kettle is pumped into the whirlpool. The wort is set into rotation
and liberated from the sediment particles.
Subsequently, the wort has to be cooled quickly. Using a wort cooler, it is cooled to a
temperature of about 8 degrees Celsius.
Now the cooled wort is pumped into stainless steel cylindro-conical fermentation tanks and
yeast is added. The fermentation process begins and lasts for about a week. The yeast converts
the malt sugars dissolved in the wort into alcohol and carbon dioxide (CO²). When fermentation
is complete, the liquid is called ‘green' beer.
The green beer is stored for several weeks at temperatures around 0°C. During this phase, the
secondary fermentation and maturation of the beer takes place. During the fermentation, the
beer is enriched and naturally carbonated.
The next step is the filtering of the beer. During filtration, the remaining sediment particles and
yeast cells are removed, giving the beer a shiny clarity. The filtered beer is stored in pressurised
tanks until bottling.
Finally, the beer is carbonated foam-free in counter-pressure bottles and kegs. Its freshness is
preserved by not introducing any oxygen into the beer.
Steps as a PDF