The Mash

In the mash-room tempered water malt joins to form fermentable sugers.
Mixed in our simple mashtun, the amulase-enzymes of the malt slowly converts the starches of the malt into simple fermentable sugers, ready for the yeast to do its magic.We mash using a simple infusion technique tempering the water and malt to meet exactly 63°C. The husks of either our barley or spelt forms a natural filtration bed, that helps us separate the sugary worth from the spend grains.
The sweet worth is cooled, yeast is added, and set to ferment for a week.