The spring rain and the summer sun meet, thanks to the farmers’ efforts. The barley, which is required to obtain the most important ingredient of beer, namely malt, is cultivated with care.
The well-selected barley is analyzed according to quality parameters, cleaned, graded and left to rest in water during a process called “steeping” after it reaches the factory. After this process, the barley is then transferred to special boxes to germinate and left to dry in ovens as it turns into malt.
The resulting malt is mixed with fresh water to create mash; it is then heated up to 78° C. This period is named as Mashing.
The mash is then passed through a filter to get rid of its residue, and becomes the “wort”. The wort is then mixed with hops, which gives to beer its characteristic taste and is boiled in specially designed kettles.
The resulting mixture is cooled down to around 13° C. Special cultivated Tuborg/Carlsberg yeast gets mixed with the wort. Within 8-12 days, the yeast converts the malt extract in the wort to alcohol, flavor and carbon dioxide. The next step is to obtain the desired taste and flavor! The mixture is left to mature by being cooled down to -2° C.
The beer is ready to be bottled when the taste and the flavor reach the right composition. The beer is taken to the filtration system to be centrifuged and get rid of haze creating particles completely.
Sterilized bottles, boxes and barrels are filled with beer on a conveyor belt. Pressure is applied in order to prevent the effervescence of beer during the filling process. Upon completion of all these procedures, the packages filled with beer are sent to distribution centers.