The product

The product brewed by Naparbier S.Coop. is a natural ale, distinct from the industrial beers, because it is not filtered within the brewing process in order to extract the yeast, which allows this natural ale to retain the antiseptic properties of the yeasts and the natural formation of its own carbon dioxide, avoiding the need for the utilisation of additives, preservatives and additional carbon dioxides.

Ingredients

The ingredients used in the elaboration of this natural ale are:

• Malted barley
• Hops
• Yeast
• Water

The brewing process

• Crushing: The process of grinding or crushing the malted barley before the mashing process.

• Mashing: Consists of mixing the ground malt with hot water, and through this mashing process natural enzymes are produced which convert starches into fermentable malt sugars.

• Extraction - Separation: This is the seperation of the liquid containing the natural malt sugars obtained through mashing and the remains of the malt, such as the husks and fibres.

• Boiling – addition of the hops: This liquid known as wort is now boiled along with the hops for approximately two hours. The hops help to add flavour aroma and bitterness.

• Extraction of hops: Once the hopped wort has been boiled it is put through a centrifugal process where clotted proteins and remains of the hops are removed.

• Cooling: this consists of bringing down the temperature to 8 to 10 degrees centigrade creating ideal conditions for the adding of the yeast.

• Fermentation: Once added the yeast then converts the sugars into alcohol and gas, which is now beer, this process takes around four weeks.

• Storage: The beer is then stored in refrigerated tanks with a temperature between 0 and 2 degrees centigrade.

• Barrelling: barrels are previously washed and filled on demand. We do not store filled barrels.