LAGER
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WEISSBIER
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DARK LAGER
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O - FESTBIER
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O-FESTBIER
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WEISSBIER
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LAGER
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DUNKEL DARK LAGER
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WEISSBIER ALKOHOLFREI
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MÜNCHNER HELL
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SEASONAL BREWS
BEER MY VALENTINE
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CHRISTMAS BEER
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CNY BEER
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SUMMER ALE
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MAIBOCK
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URTYP
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VINTAGE LAGER
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SALVATOR
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MANGO PALE ALE
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URTYP
VINTAGE LAGER
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URTYP EVERWAVE
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SUMMER ALE
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MAIBOCK
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SALVATOR
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FC BAYERN
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FATHER´S DAY
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BEER MY VALENTINE
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CNY BEER
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CHRISTMAS BEER
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1. MALT MILLING
The Munich Art of Brewing
Step 1: Malt Milling
The malt is squeezed into the malt mill to break it up. The husks must be left unbroken for lautering later on.
2. MASHING
The Munich Art of Brewing
Step 2: Mashing
While mashing, brewing water is added to the crushed malt to dissolve the starch contained in it. This forms a mash, which is then heated to convert starch into malt sugar.
3. LAUTERING
The Munich Art of Brewing
Step 3: Lautering
During lautering, the solid components (spent grain) of the mash are separated from the liquid through a sieve bottom. The liquid forms the wort.
4. WORT BOILING
The Munich Art of Brewing
Step 4: Wort Boiling
The wort obtained from lautering is boiled in a brew kettle. During boiling, hops are added to the wort to create the desired bitterness and aroma.
5. WHIRPOOL
The Munich Art of Brewing
Step 5: Whirlpooling
The wort’s components are then separated by a whirlpool. As the wort is in rotation, hot trub gathers in the middle fo the brew kettle while the clear wort is pumped into a heat exchanger.
6. HEAT EXCHANGER
The Munich Art of Brewing
Step 6: Heat Exchanger
After boiling from pitching temperature, the hot wort is then cooled down.
7. FERMENTATION
The Munich Art of Brewing
Step 7: Fermentation
The process starts with the addition and aeration of the yeast. The yeast converts the malt sugar into alcohol and CO2, creating what we now know as beer.
8. MATURATION
The Munich Art of Brewing
Step 8: Maturation
After fermentation, the fresh beer is pumped to the storage tanks where it can further mature for an additional period. During this process, fermentation byproducts are reduced, creating a smoother and more refined taste that is ready to be enjoyed.
1. MALT MILLING
The Munich Art of Brewing
Step 1: Malt Milling
The malt is squeezed into the malt mill to break it up. The husks must be left unbroken for lautering later on.
2. MASHING
The Munich Art of Brewing
Step 2: Mashing
While mashing, brewing water is added to the crushed malt to dissolve the starch contained in it. This forms a mash, which is then heated to convert starch into malt sugar.
3. LAUTERING
The Munich Art of Brewing
Step 3: Lautering
During lautering, the solid components (spent grain) of the mash are separated from the liquid through a sieve bottom. The liquid forms the wort.
4. WORT BOILING
The Munich Art of Brewing
Step 4: Wort Boiling
The wort obtained from lautering is boiled in a brew kettle. During boiling, hops are added to the wort to create the desired bitterness and aroma.
5. WHIRPOOL
The Munich Art of Brewing
Step 5: Whirlpooling
The wort’s components are then separated by a whirlpool. As the wort is in rotation, hot trub gathers in the middle fo the brew kettle while the clear wort is pumped into a heat exchanger.
6. HEAT EXCHANGER
The Munich Art of Brewing
Step 6: Heat Exchanger
After boiling from pitching temperature, the hot wort is then cooled down.
7. FERMENTATION
The Munich Art of Brewing
Step 7: Fermentation
The process starts with the addition and aeration of the yeast. The yeast converts the malt sugar into alcohol and CO2, creating what we now know as beer.
8. MATURATION
The Munich Art of Brewing
Step 8: Maturation
After fermentation, the fresh beer is pumped to the storage tanks where it can further mature for an additional period. During this process, fermentation byproducts are reduced, creating a smoother and more refined taste that is ready to be enjoyed.
