BREWHOUSE

The main feature of any brewery is always the brewhouse, with its very prominent three large copper vessels. That is the heart of the brewery and where the brewing starts. During the eight-hour long brewing process all raw materials are mixed with great care. First clean water enters the masher, immediately followed by malted grain, and high-protein wheat for white beer. By steam heating this mixture the brewer obtains a high-sugar extract.

By filtering this extract in the mash filter or lauter tun, the high-sugar extract is separated from the spent grain, with the remaining pulp sold as cattle feed. The sugar extract, the jargon for which is ‘wort’, is gathered in the brewing vessel and boiled. At this stage the carefully selected hops are added, which will give the beer its spicy flavour.