The brewing process
1. The malt is milled and crushed to produce malt flour and then stalled in silo’s.
2. It is then poured into the mash tank together with the water. The mixture is then heated. This dissolves the soluble components of the malt and converts the starch into soluble sugars. Those sugars will ferment later on.
3. The sweet mixture is then left to rest and filtered in order to get rid of the spent grains. The remaining liquid is called ‘wort’, a clear solution of fermentable sugars. The desired quantity of hops is added to give the beer its specific aroma. The wort is then boiled. After boiling, the hops are removed by sedimentation or centrifuging, and the brew is cooled to the right temperature.
4. The wort flows over cooling pipes or through a plate cooler before being aerated (oxygen is necessary for the yeast to grow). Yeast is added to the wort in order to start the fermentation.Yeast converts the sugars into alcohol and carbon dioxide (CO2) and the wort into beer. The wort is left to ferment for a couple of weeks depending on the type of yeast used.
5. Maturation: During this stage of the process, the flavour, bouquet and character of the beer are refined and the alcohol content of the beer is determined.
6. The beer is still turbid because of the remaining yeast cells and other suspended particles. A last filtration will make the beer crystal clear. However, some special beers remain unfiltered and have a ‘cloudy’ appearance (f.i. wheat beers and bottle conditioned beers).
7. The beer is ready for consumption but has to be bottled, canned or barrelled.
In each step of the production process samples are taken to verify and guarantee the quality of the beer. Thanks to the modern brewing installations the whole production process runs under optimal hygienic conditions.