the production

The barley malt grains are milled.

The milled barley malt goes into the mash tank in hot water at different temperatures to allow the activation of enzymes contained in the malt.

After the starches have been converted into sugars, the beer wort goes into the lauter tank where the grain is rinsed with hot water and deposits itself on the ground of the tank.

The residual grain is removed and sent to farms as animal feed.  Only the cleaned wort goes into the boiler tank.

During boiling the hops are added at different time points depending on the recipe. After 60-90 minutes of boiling the wort is filtered using an automatic whirlpool. The filtered hot wort passes through the cooling exchanger to reach a temperature of 20 degrees.

The cold wort goes into the fermentation tanks. Here the yeast is added. Fermentation lasts for 15–20 days.

After the first fermentation stage, the beer is ready to go into the bottles without the industrial step of pasteurising and filtering the beer. During the second fermentation phase in the bottles (bottle-conditioning), sugar is added which is converted by the yeast leading to a natural carbonation. 

The bottled beer is moved to a specific cellar for this secondary fermentation at a temperature of 20–25 degrees for further 10 days.

After that the beer is kept in a cold cellar at 8–10 degrees for a further refinement before it is ready for consumption.