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Our beer is produced in an ancient classical technology using fresh water, malt, hop and yeast.
We pay special attention to water. It must be colorless, odorless and soft. Water passes through special filters, which remove any elements that might have impact on the taste of beer.
Malt is the main raw material for making beer. When making it the grain is soaked, germinated and dried. Thus prepared malt is brought and stored in special containers.
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.
From a mash tun, mash goes into a filtration bin where a liquid part – wort – and insoluble parts – draff – are separated. The insoluble wort material forms a natural filtration layer.
Lucid filtered wort is boiled for 90 min in a brewing kettle. During the brewing process, hops are added: the bitter flavoring is released from the hops, wort takes over the aromatic hop components and any water excess is boiled down.
Boiled wort is pumped into a precipitation container. There a whirlpool effect is produced, which separates all insoluble particles that have formed a cone. Then wort cools down until it reaches a fermentation temperature and finally it is aerated.
Cool wort is taken to an open fermenting vessel. Beer yeast is added into a flowing wort.

During the fermentation process, fermentation sugars turn into ethyl alcohol and carbon dioxide.

During the first fermentation stage, which is called whitening, light white mousse appears on the surface of the wort. This stage lasts for 1-1.5 days and defined as an intensive yeast budding.

The second fermentation stage , a lower “curl” period, is characterized by a higher carbon dioxide emission and thick rising mousse formation. This stage lasts for 2-3 days.

The third fermentation stage is an upper “curl” period. It is the most intensive fermentation and the peak temperature for the process is reached. The mousse becomes spongy and the “curls” are highest. This stage lasts for 3-4 days.

The fourth fermentation stage is called “curl” falling because the “curls” start to disappear and the mousse sets down. “Curls” disappear in 1-2 days. The yeast sets down to the bottom or, on the contrary, rise to the surface. Young beer is cooled down and is transported down into the old cellars for maturity.
During the maturity period, the main beer features are formed: flavor, smell, color, the bitterness and aroma of hops develops and natural carbon dioxide forms. Beer clears and its flavor stabilizes.

Our company possesses a unique heritage – ancient beer maturity cellars dug in the slope of Žaliakalnis hill, which ensure stable temperature. The length of maturity process can vary from 20 to 60 days depending on the type of beer, when eventually the beer acquires all the required taste and smell features.

Every type of beer is brewed and matured separately. The distinguishing feature of our beer is naturalness. We don’t apply any technologies which allow adding water into beer. What we find most important is providing a consumer with the best possible quality beer, produced in ancient tradition.

Fermented in the open and matured in the old cellars, our beer has a distinct taste as well as character. When producing beer we add so much love and affection.
Mature beer is not lucid. In order to remove any beer yeast residues and any other residues, to provide better appearance and stability, the beer is filtered.
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.
Beer production quality is checked at all technological process stages. Physical-chemical and microbiological analysis is carried out.