Fermentative department

Boiled beer must cool down from 100°C boiling to 6°C. The cold beer is brought to individual fermentative cisterns and at the same time is add brewer yeast what ferments at the low temperature (the temperature in the cisterns can not be higher than 10°C because the beer can get a strange taste - bouquet)

Fermentation has a name for every day:
1. Day - snowfall
2. Day - white rings
3. Day - brown rings
4. Day - black mirror
5.
6.
7.
8. Day - the yeast is picked by punched spoon and the beer continues to the beer - storage cellar

On the fermentative department proceeds the main fermentation. Yeasts process sugar to the alcohol and carbonic acid gas at the warm evolution. The warmth is lead away by cold hoses where proceeds ice water, carbonic acid gas conducts to the level, creates foam like an invisible gas holds up over the edge of the cistern and it is drained from ventilator. The brown rings are flakes what came at the boiling process by chemical reaction of the water roughness with bitter solutions and tan stuffs from the hop and others solutions from the malt.

What is 12% at the beer? That means that in 100 l beer is 12 kg of fermentable extraction - sugar. It observes before addition of yeasts.

This amount of the sugar - yeasts processes from 1/3 to the alcohol
1/3 to the heat energy+CO2
1/3 stays in beer
That means the beer 10° contains about 3,3% of the alcohol and same amount of left over extraction - nutritive and energy value. We say that: „The beer is a liquid bread".

Development, high and coloration of the rings are visual signs of the incoming quality of the beer - the beer can talk.