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Process

Brewing Process

Inspired by nature’s best, the brewing process of Dutch Malts Strong Can beer is the perfect embodiment of nature and technology working in harmony. We know beer tastes best when all its ingredients come from the heart of nature, and the beer that tastes good only feels good when brewed with the very nature’s wellbeing in mind. We use the latest green technology to utilize our raw materials to their full potential with a mindset that every environmentally costly method has provided us with an opportunity to implement a greener action for a greener, more sustainable future.

Below are the brewing process of Barahsinghe German Malts Craft Pilsner beer and Dutch Malts Strong Can beer

Wheat based malt beer in Nepal
Silo

The exclusive 2-row barley malt that we import are first stored in our Silo upon arrival.

Craft beer in Nepal
Milling

Milling is where the malt is crushed without destroying the husk and is collected in the Malt Bin for mashing. This milled grain mixture is called “grist.”

To extract the best from what nature offers us, we use a 6 roller mill crusher from Kunzel-Germany – characterized for its robust construction and renowned for its operational reliability.

Barahsinghe pilsner beer in Nepal
Grist Bin

The milled malt is collected in the grist bin before being sent for mashing.

Barahsinghe beer in Can
Mashing

The brewing process officially starts when the crushed grains are mixed with water to form a porridge-like mixture called the “mash”. Here, sweet unfermented beer called “wort” is created at 58 C when the malt and other cereal starches are transformed into sugars and proteins.

Barahsinghe Beer in bottle
Lautering

Lautering is the process by which the sweet liquid wort is separated from the solid spent grain. To extract the right amount of protein, sparging water is added at 76 C. This process is known as sparging. Then the separation of solid and liquid is ushered by the Raking Arms present inside the Lauter Tun while the false bottom enables clear filtration of the wort from spent grain.

Later, to optimally utilize all the raw materials we have, the spent grain that is not filtered through the lauter tun’s false bottom is transferred to the spent grain silo and is used as a favorable feed for the animals.

Barahsinghe can beer
Holding Tank

Holding tank’s function is as its name holds. It holds the wort before it is sent to the Wort Kettle for boiling.

Barahsinghe - Branded beer in Nepal
Wort Kettle and Whirlpool

The wort kettle works to sterilize and stabilize the wort at 100C which halts the sugar to starch conversion. This then allows us to add hops into the mixture giving our beer its fruity, earthy and aromatically bitter taste.

Whirlpooling is then used to separate hop pellets and trub from wort after the wort boil. For better efficiency, our wort kettle also doubles as the whirlpool vessel through internal mechanical distinction. Here, the wort is pumped into the whirlpool vessel at a rapid velocity, usually about 15 feet per second, to cause the wort to start spinning like a whirlpool prompting the desired separation.

Equi-Therm Technology

Since a lot of heat is generated during wort boiling, we re-use the heat by re-circulating it to be used during the mashing process through Krones Equi-Therm technology leading to a higher efficacy with 30% lower energy usage.

Barahsinghe - Branded Beer
Fermentation (UT)

Fermentation happens in 2 sections Primary Fermentation, and Secondary Fermentation (Conditioning). During primary fermentation process, the sugar in the wort is broken down into alcohol and carbon dioxide through yeast activity while the second fermentation process conditions to make the beer taste finer.

We also dry hop our beer by adding noble hops during the fermentation process.

Barahsinghe beer - Made in Nepal
Membrance Filtration

The smart membrane units are self-foreseeing beer filters that filter and clean independently of one another to ensure hygienic, consistent and uncompromised beer flow.

Barahsinghe beer in Bottle
Bright Beer Tank (BBT)

Here the fermented and filtered beer is stored and is the stage present right before the bottling process. Filtered beer is kept at 0C until it is taken.

CO2 Recovery Plant

Carbon dioxide (CO2) is essential in beer during botting to give it a crisp feel, and since it is also a bi-product of yeast activity, we use a CO2 Recovery Plant to collect the CO2 that is generated during fermentation and reuse it in the bottling process. This allows us to stay in check with our sustainable goals by enabling us to reduce our carbon footprint.

Smart Membrane Filtration

The smart membrane units are self-foreseeing beer filters that filter and clean independently of one another to ensure hygienic, consistent and uncompromised beer flow.

Barahsinghe Can beer
Bottle Filling / Capping

Before reaching the filling unit, bottles coming along the conveyor are checked for defects like moisture content and breakage in front of the sight light.

Our KHS filling machines that work through counter pressure filling.

Barahsinghe Silo
Pasteurization and Dispatch

We conduct a tunnel pasteurization process to ensure better shelf life . The pasteurization zones of temperature, vary between 35/45/55/61/63/28 degree centigrade.