Station 3 / 5
Cold Side & Fermentation
Now the beer comes alive — in glycol-chilled tanks with controlled fermentation temperature, nothing left to chance. Yeast ferments the wort, we cool precisely, dry hop per beer, drop the yeast, and let it lager naturally. Finally we set the carbonation (CO2).
Yeast comes in only now — it is pitched into the finished, chilled wort. Nothing ferments before this. It surprises most people.
Cold · Fermentation & lager cellar — the yeast lives from here
07Pitch yeastinto cold wort
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08Fermentationglycol, controlled
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09Drop yeastharvest
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10Dry hopper beer
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11Conditioningnatural lagering
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12CO₂set level
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13Fillingunfiltered
Bier FactoryOur yeasts — the living raw material
Now the yeast comes into play — a different one depending on the beer. It is a living raw material and decides whether a beer turns out fruity, spicy or clean.
Bier FactoryOur cold side
In glycol-cooled tanks with controlled fermentation temperature — nothing left to chance. Sequence: yeast ferments → chill precisely → drop the yeast → dry hop (per beer) → condition naturally (lager) → set carbonation (CO₂).
GeneralHow does yeast turn wort into beer?
This is the magic step. The yeast eats the fermentable sugar and turns it into alcohol and CO₂ — plus hundreds of aroma compounds like fruity esters and spicy phenols. Without yeast it stays sweet sugar-water; only yeast makes it beer.
GeneralAle vs. lager — the big difference
Two yeast families, two worlds. Ale yeast (top-fermenting) works warm (~18–22 °C) → more fruity aromas. Lager yeast (bottom-fermenting) works cool (~8–14 °C), then cold conditioning (lagering) → clean and crisp.
GeneralAnd alcohol-free? A different yeast.
Special maltose-negative yeasts can't use wort's main sugar (maltose) at all — so they make almost no alcohol (often ~0.5%), yet still deliver flavour and CO₂.
Look aroundThe fermentation and lager tanks with the chalk labels.
Did you know?During fermentation the yeast multiplies strongly — there’s more yeast in the tank at the end than we pitched at the start. We harvest some of it and reuse it.