The brewing process of all our top-fermenting beers is the same. It is important that all the steps after boiling are done sterile, so that we can make the same product time after time. This is a big difference from spontaneous beers.
Malting the grains: Before grains can be used in the brewing process, they must first be malted. We do not do the malting ourselves. We buy our malt from the maltor.

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The malted grains are milled. They are not completely milled but broken, leaving the chaff of the grain intact. This is used as a filtration medium later in the process.
The starch from the malted grains is converted into fermentable sugars by the enzymes present in the barley malt. This is done by going through a specific temperature schedule.
The sugar water (wort) is separated from the chaff. The chaff acts as a filtration medium and is left on a perforated plate in the filtering vessel.
The wort is boiled to evaporate unwanted flavour components. It also serves as a sterilisation step. Hops are also added during this step, which gives the beer its bitter flavour and pleasant hop aromas.
The sterile (bitter) wort is quickly cooled with a sterile plate cooler and pumped into a fermentation tank.
In the fermentation tank, a specially selected yeast is added, which will convert the sugar into alcohol and CO2 . During this step, which typically takes a week, a wide range of flavour components are also formed.
After fermentation, the young beer needs some time (3-4 weeks) to rest at a lower temperature. is necessary to allow all the flavours to mix nicely and come to point.
Before bottling, a small amount of yeast and sugar are added to the beer. Once the crown cap is on the bottle, the yeast can convert this sugar into alcohol and CO2, which now cannot escape and makes the beer sparkling.

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