The chief brewmaster is responsible for the beer production process i.e. for the brewhouse, fermenting, storage, filtration and stability facilities. Production of Redd’s, a typical flavoured beer, resembles that of other beers except for some significant differences especially in the realm of raw materials and some stages of beer treatment. These differences are the brewery’s secrets.

Shops are not required to sell beer at prices suggested by Kompania Piwowarska. These are only the recommended prices which means that the shop owner may but does not have to adopt them.

For the majority of Kompania Piwowarska’s products their shelf life amounts to 6 months with the exception of Redd’s with shelf life of 9 months.

On average in a modern brewery beer production takes approximately 3 weeks: 10 hours in the brewhouse, 10 days for fermentation, 10- days in the storage cellars, approximately 1 day for filtration and packaging.

1 litre of beer with extract content of 12% has approximately 470 kcal (kilocalories). Putting this into perspective: 1 litre of fruit juice has about 460 kcal while the same amount of whole milk - 650 kcal.

In general beer is served at the temperature of 8-12° C; the darker the beer the warmer it may be served. It is not recommended to cool down beer below 6-7°C as it may lose its taste.

Beer contains carbohydrates, on average 27-30 g/l although the amount varies from one type of beer to another.

Beer is rich in vitamins: 1 litre of beer contains 1/3 of the daily vitamin B intake. Other vitamins include PP, folic acid, vitamin H, nicotinic acid amid, vitamin C.

All products brewed by Kompania Piwowarska are bottom-fermented beers.

For beer production purposes Kompania Piwowarska usually resorts to hops from Germany, Poland and the Czech Republic.