Milling the malt
We use malts with different degrees of roasting according to the type of beer we want to make (blonde, brown ale or dark). The longer and the greater the temperature during the malting stage gives the grain and beer more color. We use 100% malted barley for our “Palax” pale lager.
The malt is ground in a roller mill.
Maceration and filtration
At this stage we soak the malt and monitor the times and temperatures to obtain higher quality and we take advantage of the free sugars extracted. The higher concentration and extraction, the higher alcohol content in the final product.
We separate the solid residue from the malt in the maceration tank. The filtered wort is racked to the cooking tank.
Cooking and adding hops
We bring the wort to a boil in order to completely eliminate any microorganisms. We add hops at this stage, which gives the beer its characteristic bitter taste and provides desired floral nuances and aromas, also helping to stabilize the head.
Cooling and racking
Once we finish cooking we apply a quick thermal shock before starting primary fermentation.
The final temperature depends on the type of beer we are brewing; top-fermenting for ales and bottom-fermenting for lagers.
“Palax” is a lager.
Primary fermentation and aging
We add the yeasts to the fermenter to convert the sugars into alcohol, continually monitoring the temperature. Carbon dioxide, which remains dissolved in the beer, is also generated at this stage.
The second phase is aging, which stabilizes the beer and the aromas and flavors are set. Spontaneous clarification occurs over time.
Filtering and adding fresh yeast
Once the product is conditioned it is filtered to clarify it even further. During this stage we rack the beer into another tank and once again add yeast for a secondary fermentation (in the bottle).
Secondary fermentation in the bottle
After bottling the beer is stacked in temperature-controlled chambers. The yeasts convert the remaining sugars into alcohol, thereby increasing the beer’s alcohol content and naturally forming more carbon dioxide. Yeasts that settle in the bottle are signs of a hand-crafted process and are a good source of vitamin B.
Under normal conditions the beer has a shelf life of one year.