Being an artisanal product, without additives, without preservatives and double-fermented, our elaboration process includes the following phases:
Grinding the malted barley ready for soaking (maceration). The cereal is ground just a few hours before starting to cook the mash. This way the cereal conserves all its characteristics and organoleptic properties – its flavour, odour and colour.
This phase involves the following processes, until the wort is obtained:
- MACERATION: During this soaking process, the sugars are released which will eventually become alcohol during fermentation. For each type of beer we use different types of malt to obtain the desired final characteristics: body, colour, and alcohol content.
- FILTRATION (LAUTERING): This process separates out the cereal grains from the mash, giving us the liquid wort used to make the beer.
- COOKING AND ADDITION OF HOPS: The making of the wort is completed by heating the liquid and adding the hops, which act as a natural preservative as well as lending their aroma to the brew.
- STIRRING AND COOLING: The mix is stirred, allowing the flavours to combine, until the hops sink to the bottom. It is then cooled to below 24ºC, which allows fermentation to start..
Once the wort is cooled, it is transferred to a pressure-controlled container where we add the yeast to initiate the fermentation process. The yeast transforms the sugars in the wort into alcohol and CO2. Since we’re dealing with ales, this fermentation takes place at a temperature of 24ºC. This natural process takes approximately two weeks, depending on the type of beer and the yeast used. Once the first fermentation is completed, we chill the wort to a temperature of 1ºC, which causes the yeast to sink to the bottom of the container, allowing it to be extracted.
The wort is transferred to a new container to mature, to rest and to clarify for approximately two days, at a temperature of 1ºC.
With the goal of stabilising the wort, it is now lightly filtered, guaranteeing the stability of the beer by separating the dead yeast.
Once filtered, the brew is allowed to rest for 24 hours to further stabilise at a very low temperature.
Bottling and second fermentation
It is then transferred to a new container where it is mixed with sugar, according to the desired level of carbonisation. Once mixed, our beer is ready to be bottled. The next step is to leave it to rest for two or three weeks in a temperature-controlled room, while the second fermentation takes place within the bottle.