The malt bill is poured into the mill hopper and is crushed immediately before mashing, so that it can transfer its organoleptic and enzymatic content to the wort;
The water is dechlorinated, softened, osmotized and remineralized to reach the appropriate chemical parameters for the elaboration of the differents styles;
One of the big differences between craft and industrial beer is that we use high quality raw materials without adding adjuncts such as rice, corn, etc. (as long as it is not a specific style to request it), because our goal is not to reduce the cost, but maximize quality. We use a wide variety of malts, hops and yeasts and this point makes diversification one of our distinguishing features.
Step 2 Wort production-brewing
1. Mashing: Coarsely ground grains are mixed and infused in hot water in a stepped or fixed temperature process, which in most cases lasts between 60 and 120 minutes. During this lapse of time, the enzymes naturally present in the grains act by making the sugars in the grain itself and the wort acquires consistency.
2. Lautering: The wort is then pumped to a second vessel with a filter plate built-in at the bottom, through which the clear wort is filtered and transfered to the kettle, leaving behind the spent grains. This step last approximately a couple of hours, depending on the recipe.
3. Boiling: After collecting the clear wort, the boiling stage at a controlled temperature begins, to stabilize and sterilize the wort for a time between 60 and 90 minutes, normally. During this period, the last ingredients such as hops or spices are added to the wort, which, after fermentation by the yeast, will give the beer its peculiarity.
4. Whirlpool: Once the boiling is over, the wort is tangentially high-speed pumped to another vessel named whirlpool, where the generated centripetal force causes the solid part (ie malt residues, hops, etc.) to be trapped in the so-called central cake or trubs. The wort is allowed to rest for about thirty minutes, depending on the recipe. A this step ingredients can be still added to make the beer more complex yet. Finally, the wort is cooled, oxygenated and transferred to the fermentation vessels.
Step 3 Fermentation
Once the wort is transferred to the fermentation vessel, yeasts are added, the last required element for our purpose. Yeasts are single-celled microscopic organisms that break down simple sugars through the fermentation process, obtaining alcohol and carbon dioxide (CO2). This step, depending on the yeast strain, ie whether top or bottom fermentation (in most cases) lasts between 5 and 15 days.
This is the “magic” phase during which the wort changes into beer.
Step 4 Maturation
Once the fermentation is over, temperature of the fermenter is lowered gradually and beer is allowed to rest and mature for 3-8 weeks depending on the style. During this step, the beer develops its character and its organoleptic complexity. At the same time, the larger particles in suspension (basically yeasts but also residues of malt and hops) are decanted by gravity in the deep and conical part of the tank which, methodically purged, carries a clean and brilliant beer.
The beer produced with industrial processes is produced completely in 72 hours while our ales take a minimum of five weeks to be ready and our lagers a minimum of two and a half months.
“IF YOU RESPECT TIME, TIME WILL RESPECT YOU”
Pas 5 Laboratory
Samples of both wort and beer are taken during the brewing process. A series of parameters are thoroughly analyzed in order to check that the developing product does not shift from what we want to achieve and, in case, adopt the necessary actions to redirect the process and make sure we get exactly the beer we want.
Step 6 Packaging
Once ready, the beer must be packaged. This is one of the most delicate and risky stages during which a small distraction can ruin our precious work. We must always keep in mind that craft beer is a living and unpasteurized product and we must avoid stressing and oxidizing it. For this reason we use isobaric fillers, both for bottles and barrels, with the help of a system called DPS (Double Pre-evacuation System) which consists in removing air particles from the bottles or kegs by replacing it with pressurized CO2 (an inert gas) and then filling them in back pressure with our beer. Avoiding contact with air prevents the beer from oxidizing and spoiling quickly.
Step 7 Storage
After packaging, in order to preserve the beers in optimal organoleptic conditions, we store them in a cold cellar at a constant temperature of 5 ° C until it reaches the bar, the restaurant or the home fridge. Your own one. Craft beer is a living product and storing it in suitable conditions is essential to avoid unwanted secondary fermentations and keep it in its optimal point, with all its taste and aroma … until you enjoy it!