The Brewhouse

In the brewhouse, wort is produced from malt, hops, and water. The wort is then cooled in the brewhouse from 100 ° C to 10 ° C. Yeast is added, causing fermentation to begin. With our new, fully-automated brewhouse, it is possible to produce 5 brews per day. A brew corresponds to 10,000 liters, corresponding to 22 brews per week or 220, 000 liters of beer.

 

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After the mashing the liquids are separated from the residual solids in a stage called lautering. This is a critical step in the brewing process.