Heart of our brewery is two-vessels stainless brewhouse with capacity of 10hl of sprouted wort with electro-oil kettle and integrated whirlpool tun. Malt is prepared in roll mill and is manually dosed to lauter tun. Our beer is brewed using its original gravity and is not adulterated any more.
Main and late fermentation takes place in cylinder conical tanks (CCT) with capacity of 10 and 20hl. Don’t worry, we are not talking about enormous tanks used elsewhere to speed up production. During main fermentation we leave the tank open, gather the cover up, observe temperatures and process as in open fermentation room. During late fermentation tanks are closed and beer is left at low temperature for necessary period of time. Tanks are equipped with sheathed cooling system which allows us to control the temperature at fermentation and late fermentation more precisely, as well as with internal sanitation for maximum ensuring of surface cleanness.
Our beer is not filtrated and pasteurized. For tapping the beer we use automatic washer and keg filler, manual glass and PET bottler. Part of a technology is also compressor, cooling system, CIP station and other technical equipment our brewery could not work without.
Supplier of complete technology is company Destila Brno, s.r.o.
In Brewhouse wemix??? water, malt and hops in formation of “bittersweet solution”, so called wort. Under influence of malt enzymes, warming up and reboiling, water is enriched with sugar from malt and here we gain body or fullness of beer. By adding and boiling hops we add bitterness and aroma. Process in Brewhouse takes 8 to 10 hours, wort still has to be cleared, cooled down and then is ready to go to fermentation room.
Chilled wort is fermented by pure culture of brewer’s yeasts which are specific for each style of beer. Bottom fermentation is carried out at temperatures around 10°C, top fermentation at around 20°C. Yeasts process sugar in wort, produce alcohol as well as carbon dioxide. In this phase it is let to leak as we do not need it yet. Some week later most of sugar is fermented, yeasts lack the function and so sediment to bottom (bottom fermentation), or rise up to top (top fermentation) and we can gather them up, although small amount remain there yet…
Young beer is cooled down to temperature under 4°C and is left to mature. Yeasts still ferment a little bit and produce carbon dioxide. This time we do not let it leak but close fermentation tank, in this way beer is carbonated and its bite is created. At the same time during maturing beer is cleared and counterbalancing of taste and aroma is happening. This phase of production is the longest one and takes several weeks according to type and intensity of beer. Beer at the end of late fermentation is the best and freshest you may ever taste.
Beer can be tapped to beforehand washedup kegs or bottles. Now we have fresh, unfiltered and unpasteurized beer. If we want to increase its durability (time of consumption???) up to several months we filtrate and pasteurize it. By doing this we lose its freshness and unique taste though.
Delicious beer is not created only by ingredients but also cleanness, attitude of all people in brewery and overall quality. Because only quality is tasty. Cheers!!!
What next? Our Opice beers