How to beer

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The Art of brewing has been known since the early Neolithic or 6000 years ago. Even the ancient Egypts brewed beer, even had baths in it. Though the ingredients and techniques may have evolved over the course of time, the basic principles remain to this day


The malt has a decisive influence on the character of the future beer, it’s taste, color, foam and durability. The freshly harvested grain is malted, usually in a specially designed malthouse. The barley gets cleaned, sorted is then being soaked in large containers for three days. Lying in the water, the grain is reactivated and is not suited for the germination process, which is done in special germination boxes



After about one week the grain has become brittle and water soluble. Through germination, the insoluble starch is broken down in the grain so that it can be converted into soluble, fermentable malt sugar during the process of brewing. Outwardly there should slowly be growing a seedling. If one was to germinate the grain any further, a new plant would be coming into existence. However, since we are after the malt, the grain, now called green malt, is instead dried at the oast house at about 85 to 100°C, a process called kiling. The higher the temperature, the darker the malt becomes


Our malt is now moved to the brewery where it is grinded in large mills and then mixed with water in the mash tun, a process called mashing-in. It is important that the water is clean, soft and has a neutral taste. The mash is then being gradually heated at various temperatures during two to four hours. At certain temperatures the enzymes contained in the malt are activate, breaking down the starch into malt sugar and the protein to amino acids. During the next stop, the lautering, the mash is stripped of all solid components left by the malt



The lautered wort is now poured into the brew kettle where it is boiled and evaporated for a few hours. Now it is time to add our hops, the ingredient which delivers the pleasantly tart-bitter taste and delicate aroma. The hops also ensure the beer’s durability and makes the foam thick and lasting. The purified wort is now rapidly cooled down to about 5°C and moved into the cool fermenting cellar


The yeast is now added to the wort once it has reached a certain degree, depending on the type of yeast being used. The yeast immediately starts working on the fermentation, converting sugar into alcohol and carbon dioxide. Depending on the type of yeast, fermentation can start off slowly or quickly. After about a week, the main fermentation should be finished at which point the yeast is removed

The young beer now matures in the storage cellar. Depending on the type of beer, the beer is stored for up to three months. Whilst maturing, three things are happening with the beer: The taste of the beer is being completed due to the remaining residual sugar being dissolved. Second, the carbon dioxide is being bound and gives the young beer it’s sparkle. Thirdly, the remaining yeast and protein flakes settle on the bottom, meaning that the beer is now clear. Once the beer has matured it is usually filtered again and then filled into bottles or kegs