B. United International Inc. - Brouwerij de Glazen Toren

2. Milling

Is the second step in the brewing process and consists of making a porridge of the grist and hot water. This porridge is then taken up through different steps of temperature change to facilitate the conversion of starch into fermentable sugars. Protein decomposition (between 45 and 52°C), beta-amylase (between 62 and 65°C) and alpha-amylase (between 70 and 72°C) are biological processes decisive for the flavour and the appearance of the finished beer. This mashing process takes about two hours.

3. Filtration

A fine stainless steel mesh at the bottom of the mash tun separates the solid and liquid ingredients. During this process this mesh forms a thick layer of grain husks. The liquid (the wort) slowly seeps through using this layer as a filter. What is left in the mash tun is the draff, which is used as high quality animal feed.

4. Boiling

The wort is transferred to the boiling vessel where it is boiled for an hour and a half. Here the hops are added and dependent on the recipe this may be enriched with liquid candy sugar. During the boil the proteins form blooms like cauliflower florets.