B. United International Inc. - Brouwerij de Glazen Toren

5. Cooling

At the start of the cooling process these florets are filtered out at the hop sieve on a thick bed of hops harvested in Meldert near Aalst. These fresh hop flowers contribute to the fine, extra-hoppy aroma of the finished beer.

Cold water pumped through the heat exchanger is counterflowed with the hot wort cooling it down to 25°C.

This cooled wort is then collected in the fermentation vessels.

6. Fermentation

The wort is sowed with a pure culture of top fermentation brewer’s yeast and stored for four weeks. During the first ten days the main fermentation is at 25°C. The young beer lagers in the same tun for the rest of the period, after draining off the fermented yeast.

At this stage of the procedure the tuns are cooled down to 7°C.

7. Bottling

The next step in the process is pumping the young beer into the bright beer tank (buffer tank) and mixing it well with a dose of liquid sugar and fresh yeast. It is then put into brown 75cl Sekt-bottles by means of the bottling machine with an automatic crown capping device.