Simple: barley, wheat, hops, yeast and water. We use the best ingredients in the market to deliver our customers a fine beer of the highest quality. We only use 100% natural products, without additives, without chemical preservatives or clarifiers.
Beer filtering is a process by which freshly fermented beer (green beer) passes through a filter that removes the yeast from the beer, leaving it clear and transparent. The purpose of beer filtering is mainly aesthetic.
When the beer is being served, the layer of yeast from the bottom becomes a suspension in the liquid, generating a cloudy appearance because of the small particles. The yeast does not affect negatively the taste of the beer and is not harmful to health. In fact, it is common to find brewer’s yeast in healthy food stores, sold as a nutritional supplement.
The obvious sediment at the bottom of the bottle is characteristic of unfiltered beers. Usually, the yeast decants and remains at the bottom of the bottle, however, when the bottle is stirred or stored sideways, the yeast will be suspended in the liquid and will settle again, giving a vanilla ice cream appearance.
The process of pasteurization consists of heating a liquid at high temperatures in order to reduce bacterial populations. In the brewing process, pasteurization is used to stop the growth of yeast that may remain in the beer after it has been bottled. The main advantage of pasteurization is to be able to maintain a more stable flavor product over time at ambient temperature. This allows the product to be stored under conditions that are more adverse and to withstand long distribution paths.
When a master brewer designs and brews a beer, the true sample of quality is how it tastes at the end of the maturation process. Although the pasteurization process has improved over the years, it is a fact that it still has an impact on the flavor and aroma of the beer, changing the original properties designed by the brewing master.