Mahou 5 Star
Mahou Maestra Wheat
Dare Devil Royal Export
Pouring & Tasting
Events and Activations
Pouring & Tasting
Malt transferred from the silos to a hopper.
Then passed through mill & ground into grist.
Grist mashed in mash tun
Mixed with hot water to form mash
Natural enzymes of the malt breaks down the malt starch into sugars (glucose and maltose)
This dissolves in the surrounding liquor.
This separates the sweet liquid, called wort (pronounced "wert"), from the residual grain
Carried out in a lauter tun or filter press.
Wort is boiled in copper & hops are added
Style and amount of hops determine the final flavour, aroma and bitterness of the beer
Wort is sterilised in Brew Kettel & all undesirable aromas are eliminated
Wort is then separated from the protein, tannin and spent hops
Carried out either in the same copper, called a combination tank, or in a whirlpool separator
Now wort is rapidly cooled down by passing it through a heat exchanger
Then aerated and the yeast is added (or pitched)
Wort is then pumped into the fermentation vessel
Process for the yeast to transform the wort sugars into alcohol, CO2 and others which determine the final characteristics of the beer
There are different types of fermentation -top, bottom & spontaneous depending on type of yeast
Next step is to pass the beer through one or more filters which stabilise it and leave it clear and sparkling
The beer is pumped to the filling machines or fillers
Filling process differs slightly depending on SKU - bottles, cans or Kegs
Then the SKUs are immediately sealed to prevent any contact with the surrounding air
After pasteurisation and labelling the SKUs are loaded and packaged in required format
A palletiser loads the boxes or trays onto pallets
They are stored in the warehouse ready for delivery to the customers via distribution to market