Discover the brewing process and experience how our beer is made!
Process &
know-how
Each of our beers is crafted as a reflection of Eichbaum’s long-standing brewing tradition, consistent quality, and dedication to the art of brewing.
01
From malt to wort
The malt mill is the first step in the brewing process. This is where the malt is crushed and then mixed with brewing water in the mash tun to form a mash. By heating the mash, the malt’s natural enzymes convert the water-soluble starch into fermentable malt sugars, releasing all the important substances needed for fermentation. In the lauter tun, the solids are separated from the liquid. The lauter tun has a bottom strainer on which the spent grains settle. The liquid is recovered as wort, which contains all the soluble substances in the malt. The wort is now transferred to the boiling kettle for the next stage of brewing.
02
Hops for taste
In the boiling kettle., hops are added and the wort is boiled for about one hour allowing the malt-protein to precipitate. The more hops a brewer adds (around 100-400g/hl), the hoppier the beer becomes. Depending on the desired flavour profile, aromatic or bitter hops are used. In the “whirlpool” trub, especially protein, is precipitated. Before yeast is added, the wort is cooled in the wort cooler from about 100°C to about 8-15°C.
03
Yeast for carbon
dioxide and alcohol
The yeast goes to work in the fermentation tank, converting the malt sugars into carbon dioxide and alcohol. This process takes between three and eight days. In addition to alcohol, the yeast also produces up to 300 volatile substances, including other alcohols, esters, aldehydes, ect. These are the aromatic compounds that define the character of the beer. After the main fermentation, the yeast settles to the bottom of the tank and is removed. At this stage, the “young beer” is ready. However, before being bottled, it is left to mature in the storage tank for up to three months, depending on the type of beer. This maturation process enhances the flavour by breaking down and removing unwanted aromatic compounds. It also traps carbon dioxide, which gives the beer its fizz. Furthermore, most of the remaining yeast and proteins settle out, resulting in a much clearer beer.
04
Filtration and bottling
Filtration makes the perfect beer clear by removing any remaining yeast and other particles, but we skip this process for cloudy beers like our Hefeweizen. At the bottling plant, the beer is filled into glass bottles, kegs and cans, and labelled as required. Bottles are available in 0.33 and 0.5 litre sizes, while cans are available in 0.33, 0.5 and 5.0 litre sizes. Kegs are available in 15, 20, 30 and 50 litres.
Key Facts at a Glance
