Our brew room consists of three kettles and a wort filter that dates from 1947. The kettles were manufactured in red copper and were “hammered”. Before, the capacity consisted of 250 to 300 hectolitre lager. Today 110 hectolitre is brewed because of the higher density of the beers. In the first kettle, water is mixed with wheat starch, boiled and afterwards pumped into the second kettle. In the second kettle a variety of malts are added this wort and heated to approximately 55° to 72° Celsius in order to caramelise.