Station 2 / 5
Milling & Brewhouse
We mill the malt in our own mill, then into the brewhouse: mash, lauter, boil (this is where the hops go in), whirlpool — and the finished wort is chilled and transferred to the tanks.
Hot · Brewhouse — no yeast involved yet
01Millingour own mill
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02Mashing62–72 °C
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03Lauteringclarify wort
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04Wort boilhops in
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05Whirlpoolseparate trub
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06Chillingheat exchanger
Bier FactoryOur sequence
We mill the malt in our own mill, then mash → lauter → boil (hops in) → whirlpool → chill.
GeneralWhy different mash temperatures?
Two enzymes decide the character. Beta-amylase (~62–65 °C) makes lots of fermentable sugar → a drier, leaner beer with more alcohol. Alpha-amylase (~70 °C) leaves more unfermentable dextrins → fuller, sweeter, more body. Mash temperature is the dial between dryness and body.
Look aroundThe brewhouse kettles and the mill.
Did you know?The whirlpool gathers the trub in the middle of the kettle — seemingly against centrifugal force. Albert Einstein explained this same “tea-leaf paradox” with a teacup in 1926.