Subsequently the wort moves from the second kettle through the filter to the third kettle to brew. There, some hops and (depending on the type of beer) herbs are added to create a unique aroma. The brew that leaves the brew room is approximately 100° C. After centrifugation and heat regulation, the temperature is brought back to 22° C. Afterwards it is pumped to cylindroconical fermentation tanks. After a first fermentation of seven days the beer is cooled down to -1° C and from then on the maturation process begins.