Brewing process

Brewing process


Step 1.
In order to produce the beer of exceptional quality it is crucial to have the best ingredients.
The brewing process starts with grains, usually barley being soaked, heated, dryied out and cracked. This is how we get the malt.
We continue with the malting process. The main goal of malting is to isolate the enzymes needed for brewing and make the starch house open so that it’s ready for the next step.
The grains then go through a process known as mashing. This activates enzymes in the grains that cause it to break down and release its sugars from the starch. 
 
Step 2.
The middle step before boiling, is the filtration in the Lautertun. It means natural filtration during which the spent grain is being separated from the wort. 
The wort is boiled for about an hour while hops and other spices are added several times.
 
Step 3.
After boiling unmade beer goes into the Whirlpool for another filtration before it is cooled and pump into fermenters.
 
Step 4.
The beer is stored at cold temperatures (in the case of lagers) while the yeast works its fermentation magic. Basically the yeast eats up all that sugar in the wort and releases CO2 and alcohol as waste products. 
 
Step 5.
After primary fermnetation which takes up to 7 days, green beer has to go through the second fermentation and then it continues to maturation which takes 4-6 weeks.
 
Step 6.
Mature beer is filtered one more time and filled into bottels, kegs or cans.

Kaltenberg Adria uses cookies to provide a better user experience. To continue using the website, click on "I agree", agree with the use of cookies. I agree