Several brewing and fermentation techniques are used in our brewery.
In the brewhouse:
We carry out the saccharification of malt (transformation of barley malt starch into sugars) according to three methods:
- The infusion rising:
This is a relatively simple and fairly fast method, which turns the malt without adding too much color to the beer.
Not to be confused with the English method, said mono tier, faster, but that does not allow malts to give their full expression and achieve the best of themselves.
- The decoction to a quench:
This old method, longer and more complex, requires to boil some of the malt (maize, more exactly) during the saccharification, which gives more color to the must and a certain taste that can not be obtained with the infusion.
- The decoction with two tempers:
This very long method, which is usually reserved for amber and brown beers, brings even more color and allows to bring out all the flavors of malt, thanks to a double boiling. It brings roundness and natural tannins to beer, as well as some tannic bitterness different from that brought by hops.
In fermentation cellar:
Two fermentation methods are used:
- The low fermentation:
From 10 ° C to 12 ° C, a slow fermentation that provides finesse and a better finish to beer.
- The high fermentation:
From 20 ° C to 23 ° C, a faster fermentation that gives the beer more aromas and fruitiness.
Then come, after the guard, two types of bottling:
- The beer has been naturally saturated in fermenters, it is bottled under pressure, after filtration, for some.
- The beer is not saturated yet, so we will add a liquor, and yeasts, if necessary, to close the bottle, in a hot room.
We must therefore count two months, minimum, for the manufacture of a beer in our brewery.
This will be followed by the labeling before marketing.
An old but interesting video about the black and white brewing process of the 30s: http://www.ina.fr/economie-et-societe/vie-economique/video/VDD10045520/la-biere-malterie-et-brasserie.fr.html