The 1516 German purity regulations control the natural ingredients of beer:
malt, hop, water and yeast.
The
malt, which is made from
barley is crushed in
the brewery by a mill stone.
Now it is mixed with
water.
This mix is heated in a pan to different temperatures,
so the soluble ingredients of the malt are liquified. The mixture is then pumped into a tub and the solid
draff and liquid
spice are separated. The liquid spice flows into a stock-pan and the draff stay in the tub. They
are used as fodder for the cattle.
The cooking with the addition of
hops takes another
1,5 hours.
After 8 hours of brewing the
spice flows into a mixing unit for 20 minutes. From here is it transferred to a cooling unit where it is cooled from 100°C to 6°C in one hour.
The cooled
spice is pumped into a tub for fermentation, where the fourth and last ingredient, the
yeast is added.
Fermentation now starts with alcohol and carbonic acid forming from the sugar in the
spice. The
fermentation process happens at 9°C and lasts about 8 days.
When the
yeast has fermented, the
spice now called
young-beer is pumped into the cellar for storage. Here the
young-beer is stored for about 8 weeks in tanks, where the fermentation continues and the beer starts ripening.
When the beer has matured, the
yeast, solid and muddying substances are removed by a
filter. The beer gets clear and is ready to be poured out.
