PREPARATION OF THE MALT

Beer is brewed by using barley malt, which is obtained by soaking, sprouting and drying beer barley grain. It is a special and time consuming process, which is usually not carried out by brewers themselves. Barley malt is properly prepared grain, which is purchased by beer producers from malt-houses and used in the further beer production process.

GRINDING OF THE MALT

Malt grain is ground or crushed in order to separate the grain from the hard grain shells.

PREPARATION OF THE LEAVEN

Water is added to the crushed malt. In this manner the leaven is being prepared, which is heated until beer wort or malt extract is acquired. The beer wort is a non-alcoholic and sweet liquid, which is often used to strengthen one’s immunity.

FILTERING OF THE LEAVEN

The acquired leaven is then filtered, thus separating the wort from the malt grain.

BOILING OF THE WORT

Hops are added during the wort boiling process. In industrial beer production, hop granules, which are acquired by pressing the hops, are used. At this stage the beer obtains bitter taste nuances; the adding of hops also determines the quality of the foam of a finished beer.

CLARIFICATION

The wort is clarified in order to separate the protein. It appears during the boiling stage, as all of the raw materials interact with one another.

COOLING

The final cooling temperature limit depends on each variety of beer and their recipes.

FERMENTATION AND MATURATION OF BEER

During the fermentation process of the wort the sugar that is inside of it forms alcohol and carbon dioxide. This is a very important beer brewing process, during which the aroma and flavour of the beer is acquired. After fermentation the beer is matured – the length of this stage depends on the beer recipe. It may last from a few weeks up to several months and even years.

FILTERING OF THE BEER

After the maturing process the beer is filtered, thus acquiring a clear, pronounced beer taste and aroma. During filtering the beer is purified from the protein and yeast particles that can be found within it. The name ‘unfiltered beer’ indicates that the respective beer has not been filtered – it contains the yeast particles that can form sediments.

FILLING OF BEER

The beer is ready and it is filled into various beer containers. They may be: glass bottles, cans, plastic bottles, and metal kegs for cafés.