HOW DO WE BREW OUR BEER? ?
The brewing process of our beer starts from milling malt kernels whose quantity and type are based on the recipe. The next stages are:

Mashing
The milled malt is mixed with water and stored at specific temperatures so the enzymes from the kernels can break down the starch and proteins into monosaccharides and amino acids.

The filtration of the mash
The wort is separated from solid residue of the milled kernels in a filter vat.

Boiling the wort – brewing
Two doses of hop pellets are added to the clear wort before its boiling point. Now all the ingredients contained in the hop are transferred to the wort to impart bitterness and aroma to the beer.

Fermentation
Adequately chilled and oxidized wort is poured into a fermentation tank. Just before fermentation, yeast is added to the wort. Now the yeast modifies the sugar contained in the wort into alcohol and carbon dioxide.

Maturing.
oung beer after fermentation is chilled to 20°C and left to mature. During this process a distinctive aroma compound is created. The beer takes on the proper flavor and aroma. If the beer is determined to be worthy of our client’s lips, it is transported to kegs and then poured directly from taps to tankards.