The brewing process

It is a time consuming process to produce a high quality beer naturally with the help of modern technique. Beer brewing was and still remains an art form.

Beginning with malt

The fundamental substance for a good beer is good brewing barley, for wheat beer special brewing wheat. These are grains which germinate especially well. The freshly harvested grain becomes malt in the “malt house”. In addition to that, the barley is washed, sorted and then gets soaked in big containers for three days. The water brings the barley seeds to life. In germinating cases the malter lets them germinate.

After a week the inside of the seed is crumbly and water soluble. Slowly a sprout grows out of the seed. If one would let the seed proceed germinating, it would become a new plant. But now the malter intervenes and dries the so called “green malt” at temperatures between 85° and 100° C. This is a drying process. The higher the temperature is, the darker the malt will be.

The malting has a decisive influence on the character of the beer: its taste, its colour, foam and its preservation. Through germinating, the insoluble starch within the grain forms itself into soluble, fermentable malt sugar.

The brewing begins

The malt is now brought to a brewery. There it is ground coarsely in a mash tub and mixed with water, which is pure, soft and neutral in its taste. The brewer calls it “mashing”. Then the mash tub is heated gradually for two to four hours at different temperatures. At certain temperatures enzymes are activated, which are contained in the malt. The enzymes decompose starch to malt sugar and protein to amino acids.

In a purification barrel the mash is freed from all hard substances of the malt. The leftover, so called spent hops, is processed into useful animal feed.

The purified spice then flows into a spicing pan, where it is cooked and steamed somewhat. Then hops are added. It gives the future beer the pleasant clean- bitter taste and the characteristic fine aroma. The hops also help preserve the beer and have a practical influence on the bouquet of the beer. The plain spice is then cooled to 5°C quickly and then stored in a fermentation cellar.

Out of spice – beer is made

Yeast is added; that immediately starts the fermentation. It transforms sugar into alcohol and carbonic acid. After nearly a week the main fermentation has ended and the yeast is taken out. It can be reused after thorough cleaning. Because it is a high quality protein and in addition contains highly concentrated vitamins, it is valued in the health food industry.

For the young beer the time has come to mature in the storage cellar. Depending on the type of beer, the aging process can take up to 3 months. In the cellar three things happen: first, the beer taste becomes more well rounded while remaining sugar decomposes almost completely. Secondly the carbonic acid binds together and gives the young beer its lively, bubbly quality. Lastly, the leftover yeast and the protein flakes deposit themselves on the bottom of the barrels. The beer then becomes clearer.

Finally the finished beer is filtered and then filled into bottles or barrels. Through trade and gastronomy, the beer finds its way to the glass of a beer friend.

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