What are the two main yeasts in beer brewing?No two yeast strains have the same characteristics. The two main types of yeast used in beer equipment are: ale yeast and lager yeast.

​Filtration systems are used throughout the brewing process, and most beers sold today are filtered to some extent. At the end of the saccharification process, the excipients have completed the breakdown of their macromolecules. Therefore, wort (a water-soluble extract) and distillers grains (residue, macromolecular proteins, cellulose, fat, etc.) must be separated in the shortest possible time. This separation process is called filtration of the mash.

The brewing of craft beer is a complex process, from the selection of raw materials, brewing to filling, every link must be taken seriously. Our winemaker will share with you the dos and don'ts during the bottling process.

In the saccharification process, the first stage after the malt feeding is the protein resting process. The time of this process can vary between 0 and 90 minutes. It decomposes the macromolecular proteins present in the malt to meet the needs of beer brewing and beer quality for medium and low molecular nitrogen content.