Obtaining coarse flour to facilitate extraction of nutrients.
Mixing flour and water.
Controlling temperature and pH.
do pH e do tempo.
Lasts from 2 to 4 hours and finishes
at a temperature around 75ºC
Separates the insoluble part from the filtrate [mash].
Addition of hops, which provides the bitter flavour.
The mash sugars turn into alcohol and carbon dioxide. During 7 days. Colloidal maturation and stabilisation at a temperature between 0ºC and 2ºC.
Pumping through a suitable filter.
The filtered beer is stored in tanks.
The final stage is to transfer the beer to different containers [bottle, barrel, can, etc].
Before or after bottling the biological stabilisation of the beer is performed in cold (sterilising filtration) or in hot (pasteurisation).
After this stage we can moderately appreciate beer.