Logo Weiherer Bier
150 Jahre Weiherer Bier
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Trenner/Dekoration

20 Mash, lauter tuns and brew kettle

Malt and water are mixed in the optical masher to form a homogeneous mash and transferred to the 60-hectoliter mash tun. Various steps take place there at 60, 62, and 68 degrees Celsius before the partial mash enters the lauter tun. At 72 degrees Celsius, the main saccharification takes place. The wort is then boiled in the brew kettle and the hops are added. The „lautering“ lasts about two hours. The automatic chopping process is used to chop up the spent grains cakes and ensure trouble-free wort discharge.

Bierkrugsymbol Did you know ...

... the associated patent for the removal of the spent grains from the lauter tun is new and currently only exists at our company.

Trenner/Dekoration
Produrre birra

Un mestiere
premiato

Il nostro reparto cottura risale al 1975 e ogni cottura è di 50 hl (1 hl = 100 litri). La produzione della birra Weiherer è curata dal mastro birraio Roland Kundmüller, coadiuvato quotidianamente dai nostri birrai, dato che produrre birra è un processo complesso.

Maggiori informazioni sul birrificio
Trenner/Dekoration