How do we brew beer?
Barley malt + water
Malt is processed by a grist mill and then moved to a mash tun. During that process, insoluble compounds from malt transform into soluble ones and filter through water constituting extract.
Malt is obtained from malted barley in the course of the malting process. Our breweries brew beer with the use of barley malts, including Pilsen, Munich, caramelized and roasted malts, as well as wheat malt. Our water not only meets all the drinking water quality requirements, but also even stricter standards of our breweries. Production of 1 hectolitre of beer requires 3 hectolitres of water.
The mash is then moved to a filtration tank, where it undergoes filtration. The filtration tank should be filled in a way that ensures creating a natural filtration layer at its bottom.
Hops + hop wort
Boiling wort with hops takes place in a brew kettle. A required dose of hops is placed in the dispenser. Then, the wort gains the right level of bitterness, concentration, clarity and colour. Next, the wort is being pumped into a whirl pooling tank and then cooled down until it reaches optimal temperature for yeast fermentation.
The main job of every brew house is obtaining malt wort, which is an aqueous solution containing fermenting sugars later on consumed by yeast during wort fermentation. Brewing requires malt, water and hops. Besides being responsible for foam stabilisation, hops give beer its refined and pleasant bitterness and unique aroma. Production of beer takes place with the use of bitter and aromatic hops. Every hop cone contains up to 300 different essential oils.
The purpose of wort fermentation is to convert sugars into ethyl alcohol, carbon dioxide, and other products defining the aroma and bouquet with the use of brewer’s yeast. The average fermentation time is 10-12 days. The main reason to finish fermentation is gaining the expected alcohol and real extract content in beer.
As a result of precipitation of protein-tannin compounds, a very important process takes place during maturation – clarification of beer. Beer matures at a temperature between 1.5°C and 0°C. Maturation usually takes about 7 days.
The purpose of filtration is to give beer the right clarity and polished shine, as well as to prevent haze formation in the packaging that reaches consumers.
Bottling / Packaging
Filling bottles with beer and closing them with crown caps takes place with the use of a machine called monoblock. Its target capacity equals 60 thousand of 0.5 litre bottles per hour. The can line is equipped with two monoblocks, each of them with the capacity of 60 thousand cans per hour.