Beer production & raw materials

Every brewery pub has its very own beer, its own recipe and its own ritual. It is the master brewer who supervises the refined interplay of water, malt, hops and yeast, for the AH-Bier is unfiltered and in its natural state. In this way, vitamins, ferments and flavours are maintained, and it is these in particular that give the beer its distinctive character.

By means of different types of malt and production processes, an infinite variety of beer  can be produced. The production of beer involves the following steps:

The malt is ground with a malt mill. In this way, the water can get in touch with the inner part of the grain during mashing.

The crushed malt is then mixed with 58° C hot water in the mash tun. The temperature is then slowly raised to 78° C. During this period, the heat is kept at a certain temperature in order for the enzymes to divide the malt starch into longer chains of glucose. At the same time, protein is being extracted from the malt.

After mashing, the rest of the grain has to be separated from the liquid. This process is called lautering, and it aims to get a clear wort. This happens in a very natural way. The rest of the grains (called draff/spent grain) are deposited in the lauter tun at the bottom of the filter and the wort flows slowly through the spent grains and

in this way becomes clear. The spent grains are not thrown away, but used as animal feed or for the production of our spent grains bread. This tasty bread is served with all of our dishes.

By cooking it, the wort is sterilized, and the colour and strength of the beer are  determined. During cooking, hops are added; these are responsible for the typical bitter taste in the final product.

After cooking, the hot wort is quickly cooled down to the pitching temperature of 12°C for bottom-fermented types of beer such as light beer and dark beer, or to 18° C for our top-fermented wheat beer.

Having reached the appropriate pitching temperature, the fresh beer is mixed with yeast in a fermenting and storage tank. Over the next few days, the yeast ferments the sugar produced in the mashing process into CO2 and alcohol. After fermentation, the beer is cooled down to 0.5° C and stored for about four to eight weeks. After this storing period, the fresh beer is pumped to our tap directly from the tank and then served fresh from the tap.

Every year in our brewery, approx. 500 to 800 hl of beer are drunk. Brewed with passion and a love for handicraft, our AH-beer is truly unique.