Yeast

Yeast triggers the process of fermentation and decomposes maltose into alcohol and carbonic acid. At the end of the fermentation process, top- fermented yeast swims to the surface of the "green beer" whereas bottom-fermenting yeast settles to the bottom of the tanks. We therefore differentiate between  top-fermentated beer (e.g. white beer) and bottom-fermented beers (e.g. Pilsner, Export).

 

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The first step in the brewing process is called mashing where crushed malts are mixed with hot water in a mash-tun to produce mash. As the mash is slowly heated to a temperature of 78° C, the starches in the mash are converted into sugars by natural enzymes. At the same time, proteins, mineral and vitamins are partially dissolved into the mash.