1
MILLING OF MALTS: Breaking or crushing malt grains to separate starch from shell
2
MASHING: Previously crushed malts are mixed with water at high temperature to extract natural sugars.
3
LAUTER FILTER: Once natural sugar is extracted from malts, it is necessary to separate husk from liquid to result in "Crude extract".
4
MUST (CRUDE EXTRACT)) COOKING: High temperatures applied adding the necessary hop for bitterness, flavors and aromas desired for each beer.
5
COOLING MUST (CRUDE EXTRACT: Cool extract is necessary to ideal fermentation temperature for normal yeast growth.
6
FERMENTATION: Fermentation process is the stage where sugar naturally extracted from malts is transformed into alcohol and carbon dioxide gas.
7
FILTERING: Once the necessary air-rest period elapsed, all yeasts and protein residues must be removed.
8
PACKAGING: Once produced the beer, it is packaged in different formats, bottles, cans, barrels and 5 liters barrels
