Description
The production of Moritz beer is based on the classic technology of Czech beers. The granulated malt mixed with water is gradually heated, with a double mashing. This will transform starches into fermentable sugars and release many other flavor and nutritionally important substances into solution. The lautering is followed, in which the remnants of malt (so-called mud) are separated from the wort. The wort is then welded with hops added in three steps. Haná malt and hops - Saaz semi-early horticulture gives the basis of typical, distinctive taste and smell of our beer
