The Amalgam Brewery

Mashing

The basic ingredients used in the brewing process are water, malted grains ( such as barley, wheat, oat or rye), hops and yeast. In the mashing step, the freshly ground malt is mixed with hot water to extract the fermentable sugars, thus obtaining the beer wort.

Boiling

The beer wort obtained is transferred to the second vessel for boiling. Hops are added at various intervals during the boiling, balancing the bitternes, aroma and the flavour of the final product.

Fermentation

At the end of boiling, the beer wort is cooled to approximately 20 o Celsius and transferred to the fermentation vessel. The added yeast will transform some of the sugars from the beer wort into alcohol. After fermentation, which lasts about 14 days, the beer is left to mature for a minimum of 7 days.

Packing

After the 21 days, the beer ( ale type) is ready to be packed in bottles or kegs.

Serving

Craft beer is stored in the refrigerator at a maximum temperature of 12 degrees Celsius. According to the style of beer, a certain type of glass can be chosen for serving it. The recommended serving temperature is 5-7 o Celsius for a WIT type beer or 8-10 o Celsius for IPA or Porter type beer.

The Amalgam Brewery

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