1.Grain (malt) refinement of impurities
Malt is passed through a polishing machine. In order to remove metal impurities, electromagnetic separators are used.
2.Weighing and further fragmentation of refined grain
Malt is crushed in a dried or partially humidified form.
3.Mash making
Aimed to provide with the maximum transition of extractives to water solution
4.Mash filtration
Aimed to separate solid phase from liquid phase and get the wort.
5.Wort boiling with hops
Bitter, aromatic, tanning materials are transferred from hops into the wort.
6.Wort cooling in hydrocyclone machine
The purpose is to lower the temperature up to fermentation temperature saturated with oxygen.
7.Main fermentation
The chemical composition of the wort is changed and it turns into a delicious flavored drink.
8.Maturation of young beer (additional fermentation)
The remaining sugar is slowly fermented, beer is clarified and is saturated with carbon dioxide.
9.Filtration of matured beer
During the filtration beer loses some part of the carbon dioxide, that’s why before bottling it is carbonated.
10.Bottling of filtered beer
After carbonization beer is stored at least 6 - 8 hours in tanks and then is sent to bottling.
.webp)
