Brewing Category: Step

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

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.

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

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.

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

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.

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.

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.

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.