From the brewhouse the boiled and filtered beer wort is piped on to
stainless steel plate coolers which cool the wort down to 14°C.
The next step in the production cycle is the fermentation. Yeast from Carlsberg's own pure cultivation unit is added to the wort on its way to the insulated unitanks, where fermentation and the subsequent maturation process take place in the same tank. Yeast converts the malt sugar content of the wort into alcohol and carbon dioxide.
Fermentation lasts from 7 to 11 days dependent on the type of beer, during which the tank is kept at a temperature of 16°C. During the last couple of days of this phase, the beer's temperature is regulated to
7°C, the yeast sinks to the bottom and is removed.
After fermentation the beer matures in the tanks, the beer matures in the tanks, at low temperatures (from 7oC to - 1°C), developing the desired taste, aroma, and shelf-life. The length of the average maturation period depends on the specific beer type you want to produce (from 1 to x weeks).