We brew according to the German Purity Law of 1516.
So only water, malt, hops & yeast may be used.
The different types of beer are produced by different types of malt and hops as well as the brewing process itself.
1. GRIND COARSELY
The malt is crushed in the grist mill, so that the ingredients dissolve better when mashing.
That was it with the first step.
Now the malting meal is mixed with preheated water.
The mash thus produced is brought to a temperature of 76 ° C in several stages.
Enzymes convert the malt starch into fermentable sugars.
In the lauter tun is a victory built soil on which now the mash is pumped.
So we separate the liquid (seasoning), from the solid (Malt Springs), ingredients.
Here, the seasoned wort is cooked for 75 minutes.
The hops are added and the wort is determined.
The fermentation takes place with the addition of yeast.
This converts the sugar contained in alcohol and carbon dioxide.
Fermentation time depending on the type of beer 1-2 weeks.
It takes another 3-4 weeks under constant cooling
at 0-2 ° C until the beer comes into the tap.
On a freshly brewed beer from the brewery on the market Kaiserslautern.
Each brewing process produces 4 delicious varieties.
Bright, wheat, aged beer and seasonal craft beer…