Barley malt is the sprouted barley that has dried or toasted. Milling crushes the grain ready for mashing.

Water is 95% of a beer. This is why we ensure the quality of water by decalcification, dechlorination, and osmosis processes. During maceration, an infusion is made around 65ºC for about an hour and a half of the water and barley malt in order to extract the sugar contained in it, obtaining a sweet must.

From all these previous processes, we obtain wort. And this is boiled for around 90 minutes. At this point, we add the hops. To be more precise, we add the flower of this climbing plant, which is the responsible for the bitterness and the fruity and citric aromas what we finally find in our beers.

The wort is transferred into the fermentator at 24ºC. We add the yeast, the living organism in charge of carrying out the fermentation, which transform the sugars into alcohol and CO2. This process can last from one to two weeks.

Once the fermentation has finished, comes a cold maturation process in which the beer is kept for around two weeks between 0 and 2 degrees. Here is where the flavours and aromas are clarified and matured.

Finally comes the bottling so as to distribute the beers.