Milled malt on entry of the container ekchylisis- pulping (mashtun), mixed with hot water in a brewing special proanameiktira which allows homogeneous wetting and emulsifying it.
Extraction – Mash
Depending on the degree of modification of the malt and the type of beer to produce the malt mash temperature rises gradually, in order to activate specific enzymes to achieve the breakdown of carbohydrates and peptides in forms of sugars and proteins.
After completion of the extraction and transfer of the components of the malt in wort, followed by separation, carried out in the vessel filtering (lauter tun) is then transferred to a kettle (kettle wort).
Boiling wort – Hop add
The boiling of the wort ensure sterilization, and thus prevents the transfer of contamination from malt. When the boiling is the addition of lykiskou.Meta completion of boiling, the wort was centrifuged in a sterile tank with a specific geometry (Whirlpool) .Then the clear wort, the temperature of which is close to lOOo C, cooled to 12 -16o C, using a plate heat exchanger, and is guided to the fermentation tanks.
In the fermentation tank is added the dough (yeast), to the cooled wort to commence fermentation. Once the alcoholic fermentation and sugars are almost completely metabolized, the rate of fermentation is retarded and the yeast were precipitated at the bottom of the tank. In this phase the temperature of the beer decreases and approximates Co. C, so that the precipitation of the doughs.
Standardization is the process of transferring the beer from the storage tanks into bottles or drums in order to be marketed.