14-30 days Upon completion of fermentation, the aging process begins. This process brings out the beer's best drinking qualities. The freshly fermented beer is cooled down to two or three degrees Celsius by jackets located on the fermenters. Yeast is cropped off at this time for future use. The aging process lasts anywhere from 10 to 30 days depending on the particular yeast strain and whether the beer is an ale or lager style.
Ale takes less time to age than lager.
A primary filtration is done with the aid of Diatomaceous Earth in a leaf - type filter. Diatomaceous earth is made up of the silica skeletons of small fossil marine organisms. The particles are rigid and highly porous. A layer of them makes an effective filter medium. Final filtration is intended to produce a beer that is brilliantly clear and sterile.