This is the most important component of beer. It must be analytically flawless
- i.e. no chemicals (chlorine, nitrate ... ) and furthermore, the ratio of natural
salts present in the water ( calcium, magnesium ) must also agree, otherwise the
beer will later taste rough. The purification of the water is mostly carried out
in an ion exchanger.
Having determined the type of beer, the master brewer works out his recipe.
Then the malt is ground coarsely, during this attention is paid to the crushing
of the majority of the seeds even though a large degree of the skin of the malt (glume)
stays intact. (Glume is used as a natural filter ) For this process there is a special
grinding mill, which crushes the grain more.
The crushed grain and water are mixed together at a ration of 1:3 -1:4 at 35°- 50°C.
Then it is heated up to different temperatures and each time it is maintained at notches.
Here the enzymes from the malt are again activated and these components completely
leave the grain. At 70°C for example, the starch in the grain is nearly all changed into
sugar, which will be required during fermentation. This process of mashing takes
approximately 3-5 hours..
After the process of mashing, everything is pumped into the purification tank.
Here the solids are separated from the liquid. The previously mentioned glume
which is placed on a special sieve is used as the filter. Everything is run into
the southern compartment although much of the extract stays in the glume. This
is washed out with brewing water heated to a similar temperature until the extract
is practically immeasurable Boiling the wort:Now the sugared water is heated up and
brought to the boil. By boiling the water all of the enzymes are destroyed, surplus
water vaporised and the hops added to the wort. Both hops and the process of boiling,
together serve as a natural conservative. The boiling is complete after approx. 90 mins.
After this, the southern compartment is cooled down to approx. 8°C and is simultaneously
mixed with sterile oxygen. This is needed by the yeast which will be added later. When
the oxygen is added, the strong, young yeast begins to turn the sugar in the south
compartment into alcohol and carbonic acid (H2CO3). After one week this process is on
the whole concluded and the young beer, which has very slight remaining sugar content,
is pumped into closed containers.
In the so called storage tanks the yeast continues to ferment slowly but with the
difference that now it is in tanks which are closed. The result of this is that
the carbonic acid produced can no longer escape ( fermentation tanks are open !) and
therefore pressure builds up. Depending on the type of beer, the master brewer decides
how much carbonic acid should be in the beer - i.e. if the required pressure is reached,
the surplus gas is released through a pressure relief valve. When this process is
complete after 4 weeks, the natural produced carbonic acid is bound through cooling at
ca. 1°C and therefore stays in the beer. Now the beer is ready to drink. As beer is
a food stuff and is exported across the whole world, another filtration process takes
place in most breweries. Filtration is nothing more than the removal of healthy elements
(for example protein, vitamins...). Of course a large part of the healthiness stays in
the beer, but the beer nevertheless loses its naturalness! The beer comes to a happy
ending in the bottle after just as much long-windedness and may one day be found
" as yous house, on ze table"!