introduction
Brewing of beer is a long process: after an initially highly active phase with frequent starts and stops one arrives at a period of what could be best described as a rest. How suitable for a beverage that has been around for thousands of years.

Everything begins with the weighing and grinding of the barley malt, followed by the preparation of the beer mash and its filtering; one then moves to the boiling of the filtered mash with the addition of hops, to centrifugation and to cooling and oxygenation; last is the passage to the fermenting vat and the addition of the yeast. All together, this process takes about eight hours.
   Afterwards the beer mash spends between three to seven days in the fermenting vat, it has by now become real beer. It is then passed on to the maturing vat where it will sit for almost a month before being put in casks where it will mature still further. Only at the conclusion of the maturing process are the casks available for sale.

Quality control
We are convinced that the success of our beers is due to the constant attention we dedicate, not only to the choice of raw materials, but also to the entire productive cycle. We have set up an analysis laboratory where we affect the following on a daily basis: microbiological checks, sugar percentage, acidity and alcohol level measurements.
   Our work consists of a continuous collection of data during the production of the mash, fermentation and aging; necessary both to constantly evaluate our product and for us to be able to intervene, if necessary, in the production process.

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