RAW MATERIALS OF BEER
BITTER
Magnum, Columbus
AROMATIC
Saaz, Perle, Tettnang
OTHER ADDITIVES
Yarrow, Heather, Juniper berries
HOPS
YEASTS
CULTIVATED YEAST
Bottom-fermenting yeast (s. pastorianus), top-fermenting yeast (s. cerevisiae)
WILD YEAST
Spoiling, Non-spoiling
BACTERIA
Spoiling, Non-spoiling
OTHER ADDITIVES
Barley, Rice, Millet, Flakes (wheat, oat, corn), Flour.
NON-ROASTED
Pilsner, Light (Pale malt), Munich, Light, Wheat
ROASTED
Cristal, Malt, Caramel, Malt, Cara pils, Red hell
BURNED
Chocolate, Black or Patent malt
OTHER MALT
Sweet malt, Sour malt, Rye malt, Smoke malt
MALT
WATER
QUANTITATIVELY THE MOST IMPORTANT RAW MATERIAL OF BEER
THE IONS WITHIN WATER AFFECT THE QUALITY OF THE BEER
WATER IS SPECIALLY PROCESSED BEFORE BEING USED IN BEER PRODUCTION (IRON IS REMOVED AND IT IS SOFTENED)
CĒSU ALUS USES WATER FROM 3 BOREHOLE WELLS WITH A DEPTH OF 200 M