OUR BEERS are craft because:

– unfiltered.
– unpasteurised.

are biological because

– thery ‘re results of processing of raw materials grown according to organic farming.
– produced excluding the use of chemical products at all stages of processing.

After drying (and possibly roasting), the malt grains are ground coarsely in order to remove the outer layer and to break the inner part. Thanks to it it will be possible to extract the starches from which to obtain the sugars, fundamental for the subsequent phases.

The main purpose of mashing is to break down proteins and starches that have not been processed during the malting process. This work is done by various groups of enzymes that degrade different substrates if activated at certain temperatures. At the end of the mashing phase, the liquid part (must) is separated from the solid part (threshers) before being sent to the boiling boiler.

The must is that sugary liquid from which, thanks to the transformation of sugars into alcohol by yeast, beer is obtained. This transformation process will be possible thanks to the boiling phase, which is essential to give the must various characteristics essential to guarantee its taste and preservation structure. We can mainly divide its effects into the following points:

– extraction of bitter and aromatic substances from hops,
– the formation of protein clots and other substances which are easier to remove;
– evaporation with consequent concentration of must,
– caramelization of the must with its colour,
– sterilization of the must.

The beer after fermenting and reaching the right density must be bottled and then mature in the bottle. Bottling is the last phase of beer production, which takes place through fillers or decanters that put beer in bottles or kegs.

The beer, once matured, is ready to be administered and savored.