The beer 

The production

After the barley is cleaned and sorted, it is soaked in water for one to two days. The grains are then placed in germination drums or on the malting floor for about a week at temperatures between 15 and 18°C, with high humidity, where they are regularly turned to promote germination. During germination, the grain’s nutrients break down and become water-soluble, creating what is known as green malt.

After germination, the green malt is dried in a kiln with hot air, which gives the malt its color and aroma. Depending on the drying temperature, the following types of malt are distinguished: 80°C = light malt, 105°C = dark malt, 220°C = coloring malt. The malt's color determines the beer's final color. After kilning, the malt is crushed, resulting in what is called malt grist.

The malt grist is mixed with water and heated to about 70°C in the mash tun, also known as the first brewing kettle. This activates enzymes that break down the malt starch (dextrins) into malt sugar and split protein substances. The mash is then transferred to the lauter tun or mash filter, where the solid components are removed. These solids, called spent grains, are used as animal feed. The remaining brown, sweet liquid is known as wort.

The wort is boiled with hops or hop extract in the brew kettle for about 1.5 to 2 hours to concentrate, preserve, and precipitate the proteins. Hops contribute significantly to the beer's flavor: the more hops added, the more bitter the beer tastes. The boiling process also reduces the wort to the desired original gravity. Afterward, the solid hop residues are removed using a hop sieve or whirlpool.

The original gravity refers to the extract of the wort, including all non-volatile substances like malt sugar, malt dextrins, vitamins, and bitter and aromatic compounds. The original gravity for different beer types is legally defined. The final alcohol content of the beer is typically about one-third to one-quarter of the original gravity.

The wort is then cooled in large fermentation tanks and mixed with yeast to begin fermentation. The fermentation time varies depending on the type of yeast and the fermentation temperature.

The resulting young beer is then transferred to tanks for secondary fermentation. During this stage, any remaining sugars are broken down, the beer is carbonated, and it undergoes clarification and maturation. The secondary fermentation lasts between one and four months, depending on the beer type, and occurs at temperatures between 0° and 1°C. Afterward, the beer is filtered once more and finally bottled.

For one liter of beer, depending on the type, approximately 100-250 grams of barley (or wheat for certain beers), around 10-40 grams of yeast, and roughly 1.5-4 grams of hops are needed.