Water and Malt
Water and malt are combined in the hand-made vessel.
The mash is heated to 78 degrees C before it is pumped into the clarifying tun.
The wort is pumped slowly from the wort tun and back into the boiler.
Sparging is done three times in order to extract the maximum of flavours and sugars from the malt.
The hops are added. Bitter hop at the beginning of the boiling and aroma hop approx. 15 minutes before the boiling is finished.
The hops are boiled for 1½ hours. Hops add the bitterness to the beer.
The boiled wort is cooled and transferred to the fermenting cellar where the yeast is added.
Pilsner and other types of bottom fermentation beer must ferment for 6-10 days, whereas top-fermented beer must ferment for 2-7 days.
After 3-4 weeks of maturing, the beer is ready.