Filtration

The beer is filtered through the diatomite filter where the yeast are removed from the beer and the beer continues to the store tank where it is taken to the tapping bottles or kegs.

Filling kegs

There is a complete automatic Italian unit about the capacity of 90 pieces of 50 l kegs per hour.

Filling bottles

Label achievement is 24 000 bottles per hour, practically then it is moving between 16 - 18 thousands from reason of the pasteurization in a tunnel pasteurization. We pasteurize all beer. The permanency is guaranteed for 3 months. For the special wish is possible to stabilize the beer with a different process and heighten permanency eventually to one year.

Conclusion

The whole production is included in brewery adage: "Steep fully, dry fully, boil fully, ferment fully, fill fully and drink up fully"

• "Steep fully the barley" - The barley used must be duly steeped according to its type and season.
• "Dry fully the malt" - The malt being used must be duly dried out to prevent the enzymes from decomposition and malt mildew.
• "Boil fully the brew" - The brew must be duly boiled so that the wort is saccharified and does not contain colloidal substances.
• "Ferment fully the beer" - The beer must be duly fermented in both the fermenting cellar and storage cellar so that the beer has full taste.
• "Fill fully" - Both the storage tanks as well as small kegs in the racking room must be duly filled so that oxygen is not present to react.
• "Drink up fully" - If you do not finish your beer up, you show the beer does not taste you well or, on the other hand, you have made a meal of it and cannot go on - both cases are not good since beer is drunk when you are thirsty or for thirst.

... and once again we add from our practice - and "relieve yourself fully" (otherwise you could run into big problems when you leave the brewery).