The Brewroom 

Our brewroom exist from three kettles and a wortfilter. They date of 1947. The kettles have been manufactured from red copper and were beaten with the hand, "hammered", to the existing forms. The capacity amounts to 3000 Kg. discharge. Former brews were manufactured of 250 up to 300 hl. Today approx. 110 hl per brew is brewed since the beer is of a much higher density.

A word of explanation concerning the brewproces First kettle: water + wheat starch, leave to cook, pump to the second kettle. Second kettle: add malt (basis raw material) = germinated barley, crystallizing to approx. 67 degrees. Third kettle: "mash copper", still addition of hops and possibly certain herbs, own taste shaping.

The beer which leaves the brewroom is approx. 100°. The temperature is brought back to 22°graden by means of a heat exchanger and pumped to cylindroconical fermentation tanks.

After a first fermentation of 7 days the beer is cooled down to -1° and starts the maturation process.

For the bottling the beer is filtered and a small quantity of yeast and sugar is added for the refementation on bottle.