Malt goes through a crusher, after which it is mixed with hot water in the mash tun to form the "mash".
The "mash" is heated, causing the malt starch to be converted to sugar and the minerals, vitamins and proteins in the mash to dissolve.
Liquid is separated from solids in the filter tank. The remaining solids (dregs) are used as animal feed.
Hops are added to the resulting liquid (wort) which is then heated to a boil in the copper kettle. After boiling, the concentration of disolved wort is measured.
The still-hot wort is next clarified in the whirlpool, then rapidly cooled.
Yeast is added to the wort. By fermentation, it converts maltose into alcohol and carbon dioxide.
After a few hours, a thick foam forms on the surface of the fermentation tank, "the krausen". After about one week, the main fermentation ends: the wort has become into "young beer" or "green beer". There are two types of beer yeast: the bottom-fermenting yeast settles to the bottom of the tank at the end of fermentation (temperature below 10 ° C). Top-fermenting yeasts rise to surface (temperature between 15 and 25 ° C). The latter yield more fruity beers.
The beer is then kept in storage tanks during the second fermentation, maturation and clarification. The pressure in the tank saturates the beer with its own carbon dioxide, which is important for the formation of the froth, the flavor and digestibility. The beer is then cooled to temperatures close to 0 ° C. It then matures a few weeks.
Rest - after final filtration to a clear beer – the beer is packaged in barrels, bottles or cans.