Beschreibung
The central element of the brewery is a modified brew kettle with a lauter tun. Well-tried with modern components from wine cellar technology is used for cooling. The beer is produced on site in the pleasure laboratory in a new system, in which a control system enables precise temperature control, which is important for the enzymatic processes. The traditional "thirst quencher" beer offers an enormous variety of further development possibilities in terms of ingredients and manufacturing processes. In the gourmet laboratory, therefore, beers should also be produced, in which the conventional ingredients such as hops, water and malt, with fruits (fruit beers), home-roasted malt, rose petals (rose beer) and herbs from our own agriculture are combined. The beers produced ferment individually after the champagne Method, recognizable by the yeast deposit at the bottom of each bottle. This way, the vitamin B complexes of yeast, which are important for the human organism, are preserved. Of course, the beer will also be available in barrels. Country workshop & pleasure laboratory Georg Pock.
