12 steps of brewing

SELECTED MALT

Barley is an extremely important component of brewing. Our ancestors knew very well how many vitamins are in cereal seeds.

Therefore, the malting process begins with the preparation of quality barley.

We use high-quality Ukrainian malt from natural, exclusively domestic raw materials to make real beer.

PREPARATION OF THE WORT

The essence of brewing is the process of mashing - crushed malt is mixed with water and left to stand.

In a few hours enzymes in the malt break down the starch in the grain into natural sugars. This process takes place at the optimal and individual temperature, depending on the type of future beer.

The sweet liquid that is formed is called wort, and the whole process is the basis of the classic technology of natural fermentation.

PERFECT FILTRATION

After stopping the mashing, the unhopped wort is separated from the undissolved residues of barley - the so-called spent grain.

To do this, we use a filter tub with a perforated bottom, and the process itself takes about an hour.

Next, we pump the wort into the cooking tub, where it is waiting for the next stage of hopping.

QUALITY HOPS

When the cooking tub is filled, we bring the wort to a boil by adding hops.

This adds a pure and noble smell of hops, which is typical for real, live beer.

All foreign odors disappear and the wort is completely sterilized.

WORT CLARIFICATION

In the process of cooking the wort, suspended particles are formed - the trub. To clarify the wort, we clean it in a hydrocyclone with centrifugal force.

This is the famous "whirlpool" in the brewery, which you could see more than once in everyday life (for example, stirring sugar in a cup of tea).

The centrifugal force leaves the trub in the center, and the raw material for pure beer is pumped further.

WORT COOLING

Next, the wort must be cooled as soon as possible to the fermentation temperature.

If done too slowly, oxidation and unwanted bacterial activity can occur.

We carefully monitor the process of oxygen saturation and the addition of yeast to ensure quality natural fermentation.

SEPARATE FERMENTATION

It is thanks to yeast the mixture of ingredients becomes beer, and these microorganisms are very sensitive to temperature changes.

We, at the Opillia brewery, use the classic technology of separate fermentation.

After the first stages, the beer begins to maturate, and the strong aromas of "young" beer are softened by the activity of yeast cells.

This process requires more time and efforts, but thanks to this, you retain the naturalness of beer and its special taste.

NATURAL MATURATION

Also a feature of our brewery is that we allow the beer to be fermented and partially purified.

At Opilla, beer matures in lager tanks from a few weeks to several months at a temperature of 0 to 2 C at any time of the year.

Such cold cellarage provides saturation of taste and absence of "green" aromas.

COMPLETION OF FERMENTATION

Without pasteurization, according to the classic technology, live beer is filtered from the final yeast residues, preserving the acquired taste.

In this way, beer has all the properties of a live dring, however, it can be stored for a long time.

BOTTLING CONTROL

It is difficult to overestimate the importance of cleanliness and disinfection in brewing.

At our Opillia brewery, the washing and disinfection of bottling systems are constantly and carefully monitored so that you can taste our original recipe without hindrance.

LIVE AND FRESH

A well-established distribution system ensures that live and fresh beer quickly reaches the stores in your city.

That's why Opillia is always fresh and has a natural and unique taste.