Brewing water, a natural raw material, is the principal component of beer, which contains over 90% water. Water of a very high quality is therefore an absolute necessity during the brewing process. Its quality often surpasses that of drinking water.
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Yeast, a single-cell organism, is the sole agent of beer fermentation. During fermentation, yeast converts sugars in the unfermented beer into alcohol and carbon dioxide.
There are two main categories of yeast used for beer: Bottom and top fermenting yeast strains.