Brewing procedure

Malt is ground down to groats and it is put into the malt kettle. Being mixed with the best quality water, the beer wort is created, in which malt enzymes disintegrate starch into sugar at 60 – 80  °C.

Solid matters from the malt are caught on the mesh of the straining tank. Such spice is consequently boiled with hops for 90 minutes.

Hot spice is taken from the bath while the remaining grains are removed. It is also necessary to remove the mud consisting of solid residuals of hop and malt.

Spices are cooled down in two special circuits of the spice cooler and then they proceed to the fermentation vessels – brewer ´s yeast is added and the fermentation process starts.

Sugar and spices turn into alcohol and carbon dioxide. This process is performed at the temperature of 6 – 10 ° C and it takes one week.

After most of the fermentation process to be finished, the new beer passes into the lager cask where the fermentation process is being gradually finished for approximately 4 weeks at  2 ° C . This is a closed system with residual fermentation where carbonic acid is developed and bound in the beer under pressure.

The finished beer LEIMER BRAEU is served at approximately 8 ° C – naturally with natural fog!

HERE ´S HOW !