Primarily, it is necessary for barley to undergo malting, i.e. barley starchy substances and its proteins must be modified through the germination and drying process in the way required for beer brewing. There is not a malthouse at the brewery, so it is necessary to buy all the malt.
Crushed malt is mashed by hot brewing liquer into mash tun.
After brewing, it goes back to the mash tun. The entire process called mashing is twice repeated. By maintaining accurate times and temperatures starches are modified under the influence of enzymes obtained from malting to dextrins and carbohydrates. Wort-the extract obtained in such a way from malt is then separated from husk in a lauter tun and flows down to the copper, where it is brewed for 2 hours with adding an accurate hops dosage. Through the brewing process bitter substances are dissolved in the solution, called the hopped wort.