Video about the Brewery
Preparation and bottling Lupulus
To the left you can witness the bottling process of our beer, Lupulus, freshly brewed on the spot.
It all starts by adding the flour of the malt into the brew couldron, which contains 62°C (143,6°F) water. The temperature of this mixture will be increased gradually in order to reach a temperature of 78°C (172,4°F). The mixture is then transfered to the filter couldron to yield wort. When the wort starts to cook, hops, sugar and spices are added. This wort is brought to fermentation. After 5 or 6 days the wort is cooled down
during one month to 2°C (35,6°F).
Finally, the beer will be bottled. Before being bottled, the beer is enriched with a quantity of sugar and fresh yeast. Then this beer, brewed 5 weeks earlier, can be bottled. The beer bottles will then be stored in a warm chamber at a temperature of 20°C (68°F) during 3 weeks to obtain a second fermentation in the bottle, which creates a smooth froth on the beer. It's at the end of these three weeks that one can taste the end product: Lupulus.
