Production process

MosturadorUsing the traditional top fermentation process (Ale) and fermenting at room temperature, we extract complex tastes, extra body, aromatic notes and other characteristics related to this process, which is absolutely identifiable in our products. When we say "handcrafted", we are talking about something made by hand, in very small batches, one by one, surrounded by care like a father cares for a son. This care means quality, from the beginning to the end of the process, always focused in our customers satisfaction.

Our process takes place in an highly aseptic environment, where filtered and mineralized water, national and imported malts, spices and many kinds of hops are transformed into bottles and bottles of a tasteful, natural, nutritive and refreshing beer.

Follow our process :

Moinho de rolosMalt milling : Malt milling: Malt is a cereal grain, which is soaked in water and left to germinate. When the germination begins, it is interrupted by drying out the grains through hot air blowing. Barley or wheat malts need to be milled to expose the kernel's starches. At this point, milled malts are called "grist."

Malte moído Mashing: After milling, the malts are infused in temperature-controlled hot water. This infusion lasts until all the starch is converted to sugar. This process is known as "mashing" and it's performed by enzymes found in malt (this enzymes were created when barley became malt).

Mash Lautering-: Once the starch conversion into sugars is completed, it's necessary to wash the grist to extract the maximum amount of sugars from it. This is the Lautering operation.

FervuraBoiling and cooling : The next step is boiling the sweet juice, called "wort," obtained from the last step. Boiling concentrates and sterilizes the mash. At this point the hops will be added, giving taste and aroma. Immediately after boiling the wort needs to be cooled to 65ºF or less;

Fermentation: After cooling, the mash is aerated and receives some yeast in a step called pitching. Fermentation is the longest part of the process taking up to 14 days, between initial pitching and maturation;

BarrisBottling/ Kegging : After maturation, beer receives a "priming addition," and is bottled afterwards. This priming is just an extra amount of sugar, used to restart the yeast fermentation and produce carbon dioxide (beer's "fizz"). The yeast will be settle at bottom of the bottle as can be seen in most handcrafted beers. This step takes another 14 days. Kegged beer is carbonated directly with carbon dioxide and doesn't have any yeast settling on the bottom.

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