HERE,
WE MAKE
BEER
THE ACTUAL TOWER
In the deeply Mediterranean land of Keratea, we built a brand new, shiny block to house our brewery. A stainless, emblematic custom-made “tower” - every modern-day brewer’s dream.
Production capacity 40 HL (HL = hectoliter) per production cycle/brew.
HERE, WE GRIND
We start off with whole, ultra fresh malt… And then we simply push a button and grind it, with zero fuss.
The fresh malt breaks down and is mixed with water, to produce a lump-free pulp. Malt is always added from the bottom, so that no oxygen gets through (oxygen-free preblending) and therefore its quality remains *sublime*.
The filtration container has a very wide cylinder. This means that in heavier beers with high density the malt doesn’t stick, while in lighter beers the flow rate and cleaning times are improved.
HERE, WE BREW
a lot of beer. Unitank brewing tanks with a 40HL capacity (2 pcs) and 80HL (3 pcs) with extension providence.
THEN, WE FREEZE
with the hyper-efficient system of must freezing (from 100 °C to 10-20 °C) in a short time frame. Because the quicker you freeze, the more you avoid any possibility of contamination (germs make their appearance at 40-20 °C) while ensuring lucidity of the beer body.
How do we make that happen?
● By retrieving hot water, the water is getting warmed up for the next brew (with no extra cost) while the beer cools down.
● By using a cooling tower of very low power expenditure with a fan, without coolants. Eco friendly and rather pricey stuff.
● By using very well insulated tanks, ensuring no losses.
HERE, WE CLARIFY
using a centrifugal separator of automated function, and result control.
This means that we do not filter anything, but, using the centrifugal force we separate the malt, the hops and proteins.
In practical terms: in IPA the separator removes any weeds that cause that burning sensation at the throat, in lager it removes any malt so we keep it infection-free while the body gets delightfully transparent.
In general, this process is exactly why you’ll see no residuum in our beers.
AAAND WE FREEZE AGAIN
Here we have our own patent in the circuit of the tanks’ freezing system, which allows us to check the temperature of the coolants. It is almost automatically regulated for maximum cooling performance, consumption thriftiness and thermal stress prevention.
HERE, WE PACKAGE
Semi autonomous, ergonomic packaging line of low oxygen absorption.
For glass bottles, aluminium cans and reusable barrels.
HERE, WE EXPERIMENT
All of our recipe ideas are captured, developed and tested here, in our lab. This is the place where our brilliant brewmasters let loose and come up with new flavours, weird-ass ingredients and collabs.
HERE, WE CHECK
Digital inspection via sensors and cloud registration. We collect data from all production points, regarding flow rapidity and quantity.
That’s how we figure which process works out best and continuously improve our approach.
HERE, WE SANITISE
without fuss, using the Clean In Place (CIP) system. That practically means that we can control detergents and direct them to any place/machine, at any given time.
Soap for pollutants.
Acid to wash away any soap and salts.
Powerful detergents on any surface that our beers pass from.
All cleansers are certified and any waste is transferred to the Waste Management Unit – the main reason we came to the organised industrial zone of Keratea’s Industrial Park.
HERE, WE STORE
in a cooling chamber of 324 euro-pallet capacity.
As soon as our lovely beers are bottled, they enter the grand freezer so that they are kept intact and reach you at their bestest state.
COME & SEE (IT)
Want to visit our premises,
learn all about the brewing process or just say hi?
Drop by!
