Fermentation

Using a plate heat exchanger, the hot wort is cooled to 18°C, which is the ideal temperature to start the fermentation in the open vats. Only the finest top-fermenting yeast is used. During the fermentation process, fermentable sugars present in the wort are converted into alcohol and carbonic acid, which cause the yeast to rise. The classification of wheat beer as a top-fermenting beer stems from this process. Primary fermentation is completed after three to four days.