Malting / Mixture / Mashing / Lautering
The stage during which the necessary conditions are created for determining the flavor and the color of the beer. More specifically, this stage consists of choosing, cleaning, aerating and soaking the cereals. This process contributes to stimulate the wheat. When the moisture of the cereals reaches a high percentage, they are transferred to specially designed rooms to germinate.
During germination, the internal part of the wheat grain is tender and water soluble, while a seedling is formed externally. When the length of this root reaches the size of the grain, warm air is smoked out to dry the grains and stops the germination automatically. This process is called roasting. The resulting dry grains make up the brewing malt.
Afterwards, we continue by grinding the malt grains, which are stored to silos and are grinded in small quantities. During the grinding process, the skin is removed from the grain which is broken in smaller pieces. Then, the malt grains are mixed with water and are heated up to specific temperatures for a specific period of time in order to activate the malt enzymes. More specifically, the enzyme breaks down the starch in sugars and the protein in amino acids while the resulting liquid is called hopped wort. This process is called mixture. Afterwards, the hopped wort is separated from the solid residues.
The boiling process begins with the mixture of the hop. The hop is the ingredient that offers a pleasant bitterness and aroma to the beer.
Once the boiling process is completed, the hops’ residues and the proteins are removed from the boiled hopped wort through the whirlpool while they are settled while the liquid is filtered. The clean must is transferred and cooled in fermentation tanks.
Fermentation / Maturation / Filtering
Fermentation is the stage during which the hopped wort is placed in fermentation tanks where the yeast is added. During fermentation, the must is metabolized from yeast producing alcohol and carbonate, resulting in the main beer flavors.
Once the fermentation process is completed, the remaining yeast is removed and may be reused after measuring its sustainability.
The “fresh beer” is now ready for the maturation stage. Then the “mature beer” is cooled at temperature below 0 οC and then “settles”. At the same time, a second form of fermentation takes place to improve the beer’s characteristics and to increase its content in carbonate.
This is the final stage where after the “secondary fermentation” the beer is ready for bottling.
The beer passes through a special filter in order to obtain its clear color and then is bottled accordingly, mostly in glass bottles, metal cans and barrels.