OUR BEER

ETYKIETA PILS

Sweet Porter beer, unfiltered and unpasteurized, composition: water, barley malt, lactose, hop, yeast. Extract: 16,5°. Alk. obj.: 6,0%. Our SWEET PORTER is a medalist in the 2018 Craft Beer Competition and at the same time a rich, thick dark beer with a low bitterness. A distinctive feature is the perceptible sweetness of lactose and the chocolate flavor and aroma derived from the composition of several types of malts.

MEDAL

Sweet Porter Browar Podbrze for medal. 10/11/2018 during the Poznań Fair, the final of the international competition of craft beers KPR 2018 was held, where our SWEET PORTER received a medal in its category. A huge distinction, considering our small experience and also a lot of competition - several hundred breweries joined the contest, and in total, 631 beers were analyzed.

ETYKIETA PILS

Pils beer, unfiltered and unpasteurized, composition: water, barley malt, hops, yeast. Extract: 12.5 ° Blg. Alk. volume: 5.4%. Our PILS is a clear bottom fermented beer. This golden liquor combines two worlds: the sweet taste and aroma of barley malt with pronounced hop bitterness.

ETYKIETA PSZENICA

Wheat beer, unfiltered and unpasteurized, composition: water, barley malt, wheat malt, hops, yeast. Extract: 12.5 °. Al., Volume: 5.6%. Our WHEAT is a clear top fermented beer. Opacity, an interesting banana-clove balance obtained thanks to the use of selected strains of yeast.

ETYKIETA AMERICAN PALE ALE

American Pale Ale beer, unfiltered and unpasteurized, composition: water, barley malt, hops, yeast. Extract: 12,5 ° Blg. Alk. Volume: 5,1%. Our AMERICAN PALE ALE is an amber top fermentation beer. The surprisingly citrus flavor and aroma, close to grapefruit and lime, we obtained thanks to the new wave varieties of American hops.

ETYKIETA STOUT

Stout beer, unfiltered and unpasteurized, composition: water, barley malt, hops, yeast. Extract: 12.5 °. Al., Volume: 4.6%. Our STOUT is a dark top fermented beer. Thanks to the use of roasted barley grains, we received a rich, dark drink with distinctive coffee and chocolate aromas.

ETYKIETA WITBIER

American Wheat beer, unfiltered and unpasteurized, composition: water, barley malt, wheat malt, wheat flakes, hops, yeast. Extract: 12.5 ° Al., Volume: 5.1%. Our AMERICAN WHEAT is a clear top fermented beer. Wheat flakes and wheat malt used during brewing contribute to the creation of fruity citrus aromas with a crisp finish.

ETYKIETA AMERICAN WHEAT

Witbier beer, unfiltered and unpasteurized, composition: water, barley malt, wheat malt, wheat flakes, curacao, brewer's coriander, sweet orange peel, hops, yeast. Extract: 12,5 ° Blg. Alk. Volume: 5,7 %. Our WITBIER is a clear top fermented beer. This beer is also called white beer because of the very light color. The applied addition of curacao, coriander and sweet orange peel contributes to the extraordinary taste and aroma - honey, vanilla, fruit and flowers.

ETYKIETA AMERICAN INDIA PALE ALE

American India Pale Ale beer, unfiltered and unpasteurized, composition: water, barley malt, wheat malt, hops, yeast. Extract: 16.5 ° Blg. Alcohol volume: 6.6%. Our AMERICAN INDIA PALE ALE is a gold-copper top-fermented beer. It has a distinct taste of hop bitterness, balanced with citrus, floral and resin aromas. An interesting, strong beer accent was obtained by adding American hops.

OUR BEER

The brewing process at our brewery takes place in the following stages.

1. Raw materials.
For the production of beer, we use water from a local intake, which is treated appropriately to eliminate the excessive amount of substances that give water hardness. We buy malt, hop and yeast from reputable suppliers who guarantee quality and confirm this with appropriate research. Upon delivery, we check organoleptically raw materials and transfer them to warehouses. The malt rests on pallets, hops and yeast stored in airtight containers in a refrigerator at 0°C.

surowice

2. Malting of malt.
Malt is a germinated cereal, the state of which is most suitable for the extraction of sugars and enzymes necessary for the fermentation of the wort. We grind on the spot to obtain the granulation appropriate for individual types of beer. Then, in sacks, we transfer the malt to the brewhouse.

śrutowanie słodu

3. Brewing wort.
The malt goes to a mash ladle in which water has previously been heated. At elevated temperature, sugars and enzymes are released in malt. This process is strictly controlled in terms of heat and time parameters. Then the whole goes to the filtration ladle, where we separate the resulting wort from malt, malt almost entirely devoid of its precious ingredients, which passed into the wort. The remaining malt, at this point we call the grinder, pull it out of the ladle and transfer it for utilization or use for agricultural purposes. The wort is pumped to a mash ladle, where after adding hops, we heat to 100°C. This is an important process because we can remove all microorganisms and undesirable substances that bring foreign aromas and flavors at high temperatures.

warzenie beczki

4. Cooling of the wort.
After brewing, the wort is pumped to a heat exchanger that lowers the temperature of the liquid. The cooled wort goes to the fermentation and storage tank, where the yeast is asked.

chłodzenie beczki

5.Fermentation.
Thanks to the added yeast, at a strictly controlled temperature, alcohol and carbon dioxide form from the sugars contained in the wort. During fermentation, twice a day, we check the level of sugars in the wort to recognize when the fermentation is finished. It is an important issue to stop the right amount of CO2 in the tank early and to start, at the right time, to cool the beer.

fermantacja piwa

6. Aging.
Beer aging is an indispensable time when it comes to the proper extraction of flavors, aromas and revealing the true organoleptic bouquet of beer. The aging time varies and depends on the type of beer. The wheaten beer is the shortest for a few - several days. But strong and dark beers can grow from a few to a dozen or so months so that they clarify themselves and acquire properties that are consistent with their style.

śrutowanie słodu

7. Connecting and selling ready-made beer.
After finishing the aging process, according to the decision of the main brewer, the excess of yeast and hop tank hopper is taken. After this process, the post-installation installation is connected to the tank and the beer goes directly to the bottling column in the bar and to the beer wall.

fermantacja piwa