The ground malt, when entering the extraction-mashing container (mashtun), is mixed with hot brewing water in a special pre-mixer, which allows its homogeneous wetting and mashing.

Extraction - Mash
Depending on the degree of modification of the malt and the type of beer we produce, the temperature of the malt pulp gradually rises, in order to activate specific enzymes, in order to achieve the degradation of carbohydrates and peptides in the form of sugars and proteins.

Filtering beer wort
After the extraction is completed, and the components of the malt are transferred to the wort, it gets separated, which takes place in the filter vessel (lauter tun) and then transferred to the wort kettle.

Boiling beer wort - Adding hops
Boiling the wort ensures its sterilization, and consequently prevents the transfer of contaminants from the malt. During the boiling the hops are added. After the completion of the boiling, the sterile beer must is centrifuged in a container with a special geometric shape (Whirlpool). Then the clear beer must, whose temperature is close to 12 ° C, is cooled. -16ο C, using a plate exchanger, and driven into the fermentation tanks.

Alcoholic fermentation
The yeast is added to the fermentation tank, to the cooled beer wort, in order for the alcoholic fermentation to begin. When the alcoholic fermentation is complete and the sugars are almost completely metabolized, the rate of alcoholic fermentation slows down and the yeast settles to the bottom of the tank. At this stage, the temperature of the beer decreases and approaches 0 ° C, in order for the yeast to precipitate.

Standardization is the process of transporting beer from storage tanks to bottles or barrels in order to be marketed.