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Alcohol use has a negative effect, its sale, purchase and transfer to minors is prohibited.

Raw materials of beer

HOPS

BITTER
Magnum, Columbus

AROMATIC
Saaz, Perle, Tettnang

OTHER ADDITIVES
Yarrow, Heather, Juniper berries

YEAST

CULTIVATED YEAST
Bottom-fermenting yeast (s. pastorianus), top-fermenting yeast (s. cerevisiae)

WILD YEAST
Spoiling, Non-spoiling

BACTERIA
Spoiling, Non-spoiling

MALT

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

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