A master brewer’s day begins with the choice of the various types of malt required for the beer that will be produced. For each of the seven different beers we produce we use a mixture of malts, choosing from a range that includes six of barley and one each of wheat and rye. For every 1000 liters of beer between 280 kgs of malt in 1200 litres of water are necessary.

To produce the beer mash, the malt must first be milled. The milling of the malt serves to break the grains down both to make them available for the saccarification as well as to exploit them completely.

The milling must be gauged in order to obtain a meal that is not too fine, which could form lumps or choke the filter. At the same time it should neither be too coarse because the meal, above all the husks, are needed as a filter for the malt itself, as we’ll see later.