We buy pilsner malt from Viking Malt in Halmstad and specialty malt from Weyermann in Bamberg. Malt is produced by all four kinds of grain; barley, wheat, rye and oats. Most common is barley malt. But wheat malt is also used quite extensively in the beer industry. Malt is produced by soaking the grain. Which is called steeping. During steeping the grain becomes moist and enzymes in the grain kernel activated. After steeping the unnecessary water is removed and the enzymes will start a process that breaks down starch into simple sugars. This step is called malting. The malting take place for 7-8 days. When the malting is done the malt is beeing dried with hot air at about 70 degrees. When you want to give the beer more body, darker color and flavors you let he malt dry at higher temperatures, up to about 230 degrees.
Hops are a perennial plant grown in all parts of the world where the climate allows. There are male and female plants. On the female plants hop cones grow. The cones contain substances that we can gain bitterness, flavors and aromas from. We buy hops from New Zealand, Slovenia, Czech Republic, Germany, UK and USA. We buy all the hops pelletized. The hop cones on the picture is ground and pressed into pellets. Pellets are easier to manage in the brew house and for dry hopping in the fermenter. The hops are stored cold in vacuum-packed bags to maintain flavors and aromas as well as possible. The hops are harvested in the fall and begin to be used at the end of the year. Since the harvest shall last until the end of next year it is very important how the hops are kept.
- gives bitterness and aroma to the beer
- we use european and US hops.
- have antibacterial and conservative effects
- barley, oats, wheat and rye can be used
- difference in colour and flavor depends on the temperature during the malting process.
- enzyms turn starch in the grain into fermentable extract
We have our own water source. It was drilled outside the brewery in 2005. The water from the farm was not enough. We had planned to drill down to 80 meters. But at that depth, there was no water. So we had to drill deeper. At 125 meters we found enough water. The water is soft and perfect for brewing beer. We also have municipal water that we use for anything but the brewing water. In order to give the beer more roundness, we add calcium chloride at mashing. In a few beers where we want a drier beer, we add calcium sulfate. These salts are found naturally in water but most of the time we want to add more calcium salt since it improves the results of brewing.