From grain to glass
The brewing process, where our ingredients come from, the equipment and the people who brew.
2016
Equipment and technology
In 2016 the brewery was completely rebuilt with European equipment: brewhouse, cylindroconical fermentation tanks, filtration and filling lines. Every batch is checked in our laboratory. No chemical additives or preservatives go into the beer.
Visit the breweryFrom grain to glass
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Stage 1. Water
purification, softening
Beer is more than 90% water. We purify and soften it so it does not affect the taste of the malt and hops.
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Stage 2. Malt and mashing
62–72 °C
European malt is milled and mixed with hot water. The starch turns into sugar — this is where the beer gets its taste and body.
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Stage 3. Boil and hops
60–90 min
The filtered wort is boiled and hops are added in stages: first for bitterness, at the end for aroma.
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Stage 4. Fermentation
8–12 °C, 7–10 days
Yeast is added to the cooled wort. In cylindroconical tanks it turns sugar into alcohol and carbon dioxide.
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Stage 5. Lagering
0–2 °C, 3–5 weeks
The beer rests in cold tanks for several weeks: the taste rounds out, off-notes fade and carbonation builds naturally.
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Stage 6. Filtration and packaging
glass, can, keg
The beer is filtered and filled into bottles, cans and kegs. No chemical additives are used.
Where the ingredients come from
Our malt and hops come from Europe’s best-known brewing regions — Belgium, Czechia and Germany.
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Malt
- Pale barley maltBelgium
- Pilsner maltCzechia, Plzeň
- Pale and Vienna maltGermany, Bavaria
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Hops
- Hallertau hopsGermany, Hallertau
- Saaz hopsCzechia, Žatec
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Yeast
- Belgian yeastBelgium
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Water
- WaterSalyan
