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CONSUMPTION OF ALCOHOL HAS A NEGATIVE IMPACT. IT IS PROHIBITED TO SELL IT, BUY IT AND PASS IT ON TO MINORS.
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

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