Malt storage

Malt is the principle raw material of beer. It is made from barley, a cereal similar to wheat. Malt (short for malted barley) contributes colour, flavour an body to the beer.

Mashing

Crushed malt grain is mixed with hot water, the temperature rising slowly from 40° to 78° Celsius. this process produces wort (the term used fort beer before yeast is added). The cauldrons (made from copper and stainless steel) take four to six hours to clean.

Lautering

Lautering is the filtering process in which the soluble and unsoluble substances are separated and washed. The spent grain is supplied to a farmer for cattle fodder.

"Sudkessel"

Here the filtered solution is heated  to a temperature of 102° Celsius. Hops are added for seasoning, contributing aroma and bitterness to the beer.four different types of beer are available in our Restaurant.

Whirlpooling

At the end of the boil, te liquid undergoes whirlpooling. This process forces the more dense solids (coagulated proteins, vegetable matter from hops) into a cone in the centre of a whirlpool tank, for careful removal by means of a special pump.

Cooling

Special cooling equipment is used to reduce the liquid to fermentation temperatures before yeast can be added to the wort.

Fermentation

The fermentation process lasts for five to six days, depending on the variety of beer. The yeast ferments the sugars, releasing CO2 and ethyl alcohol.

Storage cellar

A pressurized cellar and a constant temperature of 0° Celsius are essential to ensure a firm head of foam on the beer. Depending  on the variety of beer, this storage process can take from 4/5 to 10 weeks.

Dispensing tanks

Each of our five dispensing tanks hold 16 hectolitres (1600 litres) of top quality lager beer. On peak days in summer we serve up to 600-700 litres.

Filling plant

We provide the following fill-up services

Our beer can be consumed up to 4 weeks after filling

- but correct storage is essential.