Production
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 The mash is pumped into the lauter tub, where the solid components are separated from the liquids. The result is a clear wort, which is then boiled in the brew kettle at 100 °C, fine Hallertauer aromatic hops is added and the degree of bitterness of the future beer is adjusted.After boiling, the wort is pumped into the whirlpool where the protein-tannic acid compounds, released by centrifugal force, settle in the middle to form a solid cone. |
 After cooling the hot wort to 12 °C over a plate heat condenser, it is conveyed to the fermentation tank and yeast is added.The enzymes in the yeast break up the sugar into alcohol, carbon dioxide and heat. By using a bung device, the fermentation tank is put under a specific pressure, whereby carbon dioxide can bond to the beer, giving our beer its tangy sparkle. The lager yeast settles to the bottom. |
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After the 8-day fermentation, the yeast is extracted and the finished beer is pressed into the filling tanks, where the beer is stored and its taste rounded out.. |
 From the dispensing tanks the beer goes in its natural state to the different beer dispenser taps and to the Multi-Mat.Here we fill the 1 l swing top bottles, the 2 l Wassmann Siphons, the 5 l party tins and casks with flat fittings from 10 to 50 litres. The bottles are cleaned here and each filled manually, without a head, under counterpressure. Our brewer Robert Schultz will be glad to explain the fine points of the art of brewing to you during a tour*. |
The Brewery