Of all the ingredientsyeast is perhaps the most important. As it is the yeast cells that turn the cooled wort into real beer. But the composition of the wort also plays an extremely important role since it contains vitamins and nutrients that ensure that the yeast develops properly and produces a healthy and balanced beer.
The fermentation process goes through two stages. First during the aerobic fermentation, the yeast cells consume all the oxygen and multiply at a high rate. As soon as all the oxygen has been used up, the anaerobic fermentation starts. This converts the sugars into alcohol and carbon dioxide.
Primary fermentation in the 200 hectolitre horizontal fermentation barrel takes a week. The fermentation temperature is 19 to 20° Celsius. The carbon dioxide produced is purified, dried, and after compression stored as a liquid. This gas is used to blow out oxygen - the great enemy of beer as of this stage - from the pipes, tanks and filters. After fermentation, the beer can mature slowly in conditioning tanks
