The process

 

 

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The first step to brew is malt milling. The grain is crushed so it can be dissolved in water easily, making sure that the shell remains as intact as possible to encourage further filtration. The warehouse for malts and grinding zone arte located on the first floor of the factory, just above our processing equipment.

 

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The grinded grain falls by gravity into the macerator, which is full of hot water. Mashing is the process of mixing milled grain with water, and heating this mixture up with rests at certain temperatures to allow enzymes in the malt to break down the starch in the grain into sugar, tipically maltose. The variations in time and temperature may vary on type of cereal and beer.

 

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Once maceration is completed, the mixture is transferred to filtering tun. This deposit has a false floor, which serves as a large strainer and is gradually separating the juice from the remains of grain, while hot water is added at the top of the tank to facilitate the process and extract the amount of wort required by the recipe in itself.

 

 

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The juice extracted during filtration is returned to the macerator, which will now serve as boiler, to carry out boiling. In this process, besides the sterilization of wort, hop, which is third essential ingredient in brewing, will provide not only bitterness, flavor and aroma to the beer but also antibacterial and preservative properties.

 

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After cooking, a centrifugation process is carried out. Generating circular motion, it accumulates impurities in the central part of the tank, allowing to extract the work clean. Before transferring it to fermenters, is a vital process to cool the product rapidly from the firing temperature to the temp. of the yeast, around 18-20°C for ales and 8-10°C for lager.

 

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While transferring the wort to the brew kettle, the yeast begins to multiply while being fed from the sugars in the wort, turning them into CO2 and alcohol.At the end of this process the juice will have become beer. Our equipment is isobaric, allowing us to keep the CO2 during this first fermentation and carbonate the beer naturally.

 

 

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When the yeast has consumed all the sugar, the beer temperature is reduced to 0°C to begin the process of maturation, when the beer is stabilized, cleared and clarified. The so-called teacup effect forces the more dense solids (yeast) into a cone in the center of the whirlpool tank. Beer is naturally filtered by decantation due to time and cooling.

 

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The finished beer is ready to be bottled and casked. In both processes, we use isobaric filling systems. This means that bottled, cask and now cans, for first time in Spain, beer is introduced keeping the CO2 dissolved and integrated from the first fermentation, which provides more stability and less turbidity to the beer. 

 

 

One month after starting the process, (several months for other styles), you only have to enjoy the result: real beer, varied, quality, authentic, scented, flavored with hints, no tricks, no preservatives, without shortcuts. To quench thirst and to discover emotions; to be enjoyed alone or with others; for Sunday brunch or to be paired with many dishes. Just for you.

 

 

 

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