| History |
| Brewing Process |
| Bottling Process |
Copyright 2006: B. United International Inc., All rights reserved.
Before the spice can be filled into the fermentation tanks in the fermenting cellars, it must be cooled down in the spice radiator to cellar temperature.
In the fermenting cellar one adds the yeast to the spice. Now the fermentation begins: Alcohol and carbonic acid are created from the fermentable sugars. The fermentation with bottom-fermented yeast happens at temperatures between 4 and 10 degrees Celsius, and takes approximately ten days. The bottom-fermenting yeast sets at the bottom after fermentation. Top-fermenting yeast on the other hand finishes in 4 to 6 days at a temperature between 15-19 degrees and rises to the top after fermentation.
The “young beer” is filled over into large tanks in the camp cellar and comes here to the peace. The Nachgärung begins: With approximately zero degree stores it there several weeks up to completed ripe ones. Before the beer on barrels and bottles can be filled, it must be still filtered. In this way it becomes crystal clear.
After lagering the beer goes through a filtering unit, which makes the beer crysta clear. The filter consists of Kieselgur, a porous rock, and filters out even the smallest yeast, protein and hop particals. Only now is the beer filled into barrels and bottles.
In Germany about 30% of the brewed beer is filled into barrles. Metal barrels and Kegs have almost completely replaced the old wooden barrels. The main difference between the metal barrel and keg is how the "Degen" is inserted. The metal barrels and kegs are easier to clean and have better connection system. Whether it is a keg or a barrel, the cleaning is very deliberate.
After the cleaning each individual barrel is illuminated and thoroughly checked. Along with electronic inspection machines, additional examiners check the barrels and kegs. A counter pressure is placed in the barrels before filling in order to stop the beer from foaming and making sure the carbonic acid stays in the liquid.
Approximately 70% of the beer is filled into bottles and cans, predominantly in pollution free returnable bottles. Cleanliness is also a major point here as modern plants clean up to 100.000 bottles per hour.
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