- Weighing and milling of the malt: The kernels are cracked, maintaining coarseness of the husk while pulverizing the flour.
- The milled malt is held in the grist hopper for transfer to the mash tun.
- Mashing: Heating the cracked malt with water for programmed times at specified temperatures.
- Lautering: Separating the liquid (sweet wort) from the solid matter.
- Boiling the sweet wort with hops.
- Cooling the hopped wort.
- Primary Fermentation: The cold, hopped wort is held at 9°C for 7-9 days. The yeast converts the extract into alcohol and carbon dioxide.
- Secondary fermentation: This aging process, also referred to as lagering, occurs at near freezing temperatures over a period of 4-6 weeks. Byproducts of the primary fermentation are gradually broken down. The beer is held under pressure and natural carbonation occurs.
- Filtration: Any yeast remaining in suspension is removed.
- Dispensing: The beer is tapped from serving vessels.