In the brewhouse the finished malt is crushed and mixed with water to form the socalled mash. The mash is gradually heated to 78°C in mash coppers. During this process, the enzymes formed during malting convert the malt into malt sugar. Approx. 70% of the content of the barley is starch.
The mashing process takes approx 3 ½ hour, after which the mash passes through mash filters and the clarified wort is transferred to wort coppers to be boiled with hops for approx. 1 hour.
The separated spent grains are used for cattle fodder.
The hop resins which contribute to the characteristic taste of the beer dissolve during the boiling process.
At the end of the brewing process the boiling hot wort is transferred to a so called whirlpool, where the hops are removed.
