We use top-nott-selected raw materials to give the quality appropriate to our beers.
The most common form used is barley malt. It gives the beer flavors and color as well as the necessary nutritious substrate in the yeast to start the alcoholic fermentation.
Also known as green gold, this plant is used as a raw material in beer production in many forms, but the most common is in the form of Pellets. It lends complexity of flavors and aromas as well as the characteristic bitterness.
Without the yeast, there’s no beer. It is the one that will initiate alcoholic fermentation and turn the contents of the must sugars into alcohol and carbon dioxide.
It is quantitatively the largest ingredient in beer. It plays an important role in the organoleptic characteristics and quality of the product.
4) Filtration: The pulp is transferred to the strainer where the solid malts will be separated from the extract. In the end, the malt residues are given free of charge to farmers in the area as an additional feed.
5) Boil: The malt is transferred to the kettle where it is heated to boiling temperature. At this stage is added the hops which will give the beer complex aromas and flavors as well as the characteristic bitterness. Another purpose of boiling is the condensation of the must and its sterilization.
6) Centrifuge: After the end of boiling, the must is transferred to a container where it enters tangentially, creating a turbine, resulting in solid residues settling in cone form.
7) Cooling & Oxygenation : The yeast is cooled through the alternator at the yeast vaccination temperature, air is added and sent to the fermentation tank.