Copyright 2006: B. United International Inc., All rights reserved.
We also pay close attention to the tap phase, which everyone now knows is a factor that counts in the success of a beer. Once again, we have been inspired by the German school of thought according to which, especially for Pilsener beers, the glass must be filled gradually, and there must be a tall, thick white head on the beer to be served.
Due to our transparency and philosophy, we are always willing to personally explain every detail concerning brewing and tapping techniques to anyone who is interested.
The barley malt is taken from the raw materials storage room (F). After it is coarsely milled, the barley malt is poured in varying amounts and quality into the MASH TUN (A), where it is mixed with water.
The MASH is gradually heated to a temperature of 77° C. Afterwards, saccharification is verified (saccharification is the necessary transformation of malt starch into sugars. The yeast then turns the sugars into alcohol and carbon dioxide.)
After the SACCHARIFICATION PAUSE, the mash is transferred to the LAUTER TUN (B), where the liquid part, called WORT, is separated. The filtered and perfectly limpid wort returns to the brew kettle, where it boils for 90 minutes.
During this phase, called the BOILING AND HOPS phase, hops in pellet form are added (pressed flowers). After the boiling phase, the wort is cooled and transferred to FERMENTATION TANKS (C) where yeast is added, or "pitched". This starts the primary fermentation phase, and where most of the sugars turn into alcohol.
