Beer Production

Malt: is the germinated barley. Rich in carbohydrates and proteins. It has a film that protects the grain and aids the filtration of the wort. For 1 liter of beer, 170 gr of malt are required.

Water:it is pure, of optimum composition, slightly mineralized. Between 92 to 96% of the weight of beer is water, its alcohol content depends on the type of beer (as from 0% to an average by 4%) and the remaining is extract (dextrins, proteins, vitamins …)

Hops: it is a climbing plant. It contains resins and essential oils that lends its particular bitterness, aroma and refreshing flavor to beer. It is added to the cooking of the wort at 1.5 to 3 gr per liter.



  • The barley grains are transformed into malt through their germination, toasting and degermination.
  • The malt is ground.
  • The whole wheat flour of the malt is mixed with water in the maceration kettles, for its extraction, following different methods according to the type of beer
Production Process

Infusion method: (High fermentation beers) heating is progressive in kettles with temperatures from 60 to 72ºC. A single kettle is used.

Decoction method: : (Low fermentation beers). The mash is mixed in three stages: at 45 – 65 and 75º. The progressions of temperature from 45 to 65ºC and from 65 to 75ºC are performed through the boiling of 1/3 of the mix in another kettle and transferring it back to the first to raise its temperature. Two kettles are needed.

  • The transformation is made by the natural enzymes of the malt of the starch in dextrins and fermentable sugars (maltose).
  • Filtration: the sweet wort is separated from the insoluble husk, which serves as livestock feed for its wealth of nutrients and fiber.


  • The wort boils for 2 hours, already adding the hops.
  • Sterilization of the wort and deactivation of enzymes.
  • Coagulation of complex nitrogenated materials.
  • Solubilization of bitter principles of the hops.
  • Slight carmelization of the sugars.
  • Purification by evaporation of undesired volatiles.
  • Precipitation of proteins and complex tannins.
  • Contribution of the flavor, aroma and color of the final beer.


    Two types: HIGH and LOW


    ALES (dark, black …).

    Primary: Temperatura Temperature between 15 to 25ºC. The yeast at the end (third day) rises to the surface of the barrel and is collected for its partial reuse.

    Secondary: Temperature from 4 to 5ºC, one week. It is clarified, carbonated and the flavor and aroma matures.


    LAGERS (clear, golden …)

    Primary: Temperature from 10 to 15ºC. The yeast at the end (one week) is deposited on the bottom of the barrel and is collected for its partial reuse..

    Secondary: Temperature decreasing to 0ºC. Two to three weeks. It is clarified and carbonated and the flavor matures, it is refined and acquires its storage bouquet.

    • It is clarified by centrifugation or prefiltered to eliminate sediments and cloudiness of the bodega.
    • It is performed through a very fine filtration to achieve the final sparkle and stability.


    • In barrel, it is cold-filled, prior microfiltration to eliminate any trace of yeasts.
    • For bottles and cans it is pasteurized to destroy any presence of microorganisms.
    • This way it achieves maximum stability and microbiological safety in the market.