In the refrigerator, the wort is cooled to the temperature required for the fermentation process and then aerated.
Filtered beer goes into the containers where it is kept until it is bottled. Then the beer is poured into the barrels (KEG) and glass bottles. To ensure longer life, beer is pasteurized with a flush pasteurizer and bottled into glass or PET tare.
Beer in barrels (KEG) can be also both non-pasteurized and non-filtered.
Filtruotas alus paduodamas į saikininkus – talpas, kuriose alus laikomas iki pilstymo. Iš saikininkų alus išpilstomas į statines (KEG-us), ir stiklo tarą. Kad užtikrinti ilgesnį galiojimo laiką alus pasterizuojamas sroviniu pasterizatorium ir išpilstomas į stiklo butelius ir PET tarą.
Į statines(KEG-us) alus išpilstomas ne tik nepasterizuotas bet ir nefiltruotas.
Malt is cleaned and any impurity is removed, then it travels into in a wet mill. Milled malt and specially purified water are stirred together until a smooth paste-like material is received, this is called mash. Mash undergoes several processing stages with every stage-specific temperature and time while malt starch turn into fermentation sugars.