At our brewery located in Lagoa, we have invested in a state-of-the-art 1200L brew house with a current capacity of 9000L per month.
Greg dos Santos, who is the youngest member of our team, is our brewer. He follows the Reinheitsgebot or German Purity Law method of brewing, meaning that only the four core ingredients of water, hops, yeast and malted barley are used – no additives or chemicals. We just allow the natural, biological process to happen.
- Water – accounts for up to 95 percent of beer’s content.
- Hops – grown in many different varieties.
- Yeast – responsible for fermentation.
- Grain – mostly malted barley.
Various processes are required in order to produce this delicious beverage we know as beer.
These processes are: Milling, Mashing, Lautering, Boiling, Fermentation and Maturation.
step one Milling
Beginning In the brewery, different types of malt (grain) are crushed to break up the grain kernels in order to extract fermentable sugars to produce a milled product called grist.
step two Mashing
Mashing involves mixing hot water with the grist in a mash- tun in order to create a porridge-like mixture. This process uses natural enzymes in the malt to break the malt’s starch down into sugars. This ultimately gives you the amount of alcohol in your beer. Malt is the also the single most important factor that influences the colour of your beer.
step three Lautering
Lautering is the re-circulation and pumping of the mash mixture into the lauter-tun in order to separate the sweet, clear liquid, known as wort from the residual grain husks.
step four The Boil
The wort is then collected in a vessel called a kettle, where it is brought to a controlled boil before the hops are added. Hops provide bitterness to balance the sweetness of the malt, as well as flavours and aromas ranging from citrus and pine to earthy and spicy.
step five Wort Separation and Cooling
After boiling, the wort is transferred into a whirlpool for the wort separation stage. During this stage, any malt or hop particles are filtered leaving a liquid that is ready to be cooled and fermented.
step six Fermentation
To start the fermentation, yeast is added during the filling of the vessel. Yeast converts the sugary wort into beer by producing alcohol, a wide range of flavours, and carbon dioxide (used later in the process to give the beer its sparkle).
step seven Maturation
The amount of time a beer needs to ferment depends on the style and type of beer being made. This time makes a big difference on how the beer looks and tastes in the end.
We at Dos Santos Craft Beer patiently leave the young ‘green’ beers to undergo a maturation process in order to allow both a full development of flavours and a smooth finish.