MILLED GRAIN
WATER
First Step
MASHING
Firstly, the fresh barley gets soaked in water. After that, put in the germinating boxed to germinate. The finished malt is milled, similar to the making of flour, so that is dissolved better in water.
Second Step
LAUTERING
The milled malt is mixed with water in the mash tun - Mashing-in. After that, the mash is filtered in the lauter tun as the husks sink and the wort is separated from the solid substances.
HOPS
Third Step
BOILING
The wort is then collected in a vessel called a kettle, where it is brought to a controlled boil before the hops are added. After that, the wort is fed into the whirlpool and start to rotate.
O2
Third Step
COOLING
After boiling, the wort is transferred into a whirlpool for the wort separation stage. During this stage, any malt or hop particles are removed to leave a liquid that is ready to be cooled and fermented.
YEAST
Fourth Step
FERMENTATION
To start the fermentation, yeast is added during the filling of the vessel. Yeast converts the sugary wort into beer by producing alcohol, a wide range of flavors, and carbon dioxide (used later in the process to give the beer its sparkle).
Fifth Step
FILTRATION
Young beer is stored anything from three weeks to three months in a storage tank at between 1 and 2° celsius. At this last stage any substances still remaining after fermentation and secondary fermentation, such as yeast particles, hop resin and protein are extracted and the beer gets its final clear colour.
Sixth Step
FILLING
Bottled beer and cans from Braeu am Berg are filled in the filling station RÖSSL BIER. The beer is filled using counter pressure to prevent any carbon dioxide from escaping.
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GERMAN TRADITION EVERYDAY ENJOYMENT
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Rössl Bier pursues the quality and process of German beer brewing technique.