Crushing and Mashing
Depending on the kind of beer, the malts (sprouted barley) used can differ. The malt is first crushed. The brewing water warms up to the desired temperature in the mashing kettle, after which the malt is added (poured). During approximately one hour and a half the water with the malt (mash) is then slowly heated further. This is also called mashing and the process ensures that the natural enzymes configure the starches in the malt in fermentable sugars.
After mashing, the mash is pumped into the filtration tank. There, the wort (sugary water) is filtered from the mash. What remains is called draff (the remaining grain residue of the malt). The wort is transferred into the boiling kettle and further heated. The draff is removed from the filtration tank after the filtration process.
Boiling and Cooling
As soon as the wort comes to the boil – and this according to recipe – the hops and possibly herbs are added. After an hour and a quarter boiling, the wort enters the whirlpool. There, centrifugal forces are used to remove the solid particles. Then the wort is cooled down and pumped into the yeasting tanks.
Yeasting and Aging
Yeast is added to the wort in the yeasting tanks to convert the fermentable sugars into alcohol and CO2. Yeasting takes 4 to 7 days, after which the aging can start. After aging for 3 weeks, the young beer is ready.
The beer is filled in both bottles and barrels. When bottling, a small amount of sugar and yeast is added. The beer is then bottled and referments another two weeks in the hot room. Now the beer is ready for consumption.