THE BREWING PROCESS
QUALITY. RESEARCH. CULTURE.
FIRST CHOICE INGREDIENTS
We import malts mainly from Germany and Belgium. Hops come from Germany (some of which are personally selected by us during the harvest), USA, UK, Slovenia, Australia and Italy. Varieties and terroir of hops are fundamental aspects since they give characteristic aromas to beers. We use selected yeasts to brew high and low fermentation beers. In other cases we operate mixed fermentations by adding wild yeasts and lactic bacteria or by spontaneous fermentation.
THE INTERNAL LAB FOR QUALITY CONTROL AND ASSURANCE
The laboratory for Assurance and Quality control have recently been renewed, doubling in space and adding new equipment that monitors every single beer during all stages of production. Furthermore, the quality of the beer is guaranteed by three-phase analysis : physical-chemical, microbiological and sensory. Each phase carefully inspects the different elements of the beer, such as color, taste, raw materials, but also other aspects such as the position of the corks so that oxygen doesn’t leak. The analysis is done through a specially developed internal panel.