The barley malt is taken from the raw materials storage room (F). After it is coarsely milled, the barley malt is poured in varying amounts and quality into the MASH TUN (A), where it is mixed with water.

The MASH is gradually heated to a temperature of 77° C. Afterwards, saccharification is verified (saccharification is the necessary transformation of malt starch into sugars. The yeast then turns the sugars into alcohol and carbon dioxide.)

After the SACCHARIFICATION PAUSE, the mash is transferred to the LAUTER TUN (B), where the liquid part, called WORT, is separated. The filtered and perfectly limpid wort returns to the brew kettle, where it boils for 90 minutes.

During this phase, called the BOILING AND HOPS phase, hops in pellet form are added (pressed flowers). After the boiling phase, the wort is cooled and transferred to FERMENTATION TANKS (C) where yeast is added, or "pitched". This starts the primary fermentation phase, and where most of the sugars turn into alcohol

After about a week, the "young beer" passes to the MATURATION AND FILTRATION (D) phase, at the end of which the beer naturally reaches the necessary carbonation and full-bodied taste.

From the MATURATION TANKS, the beer travels directly to the PUB TAPS (E). The continuous presence of yeast imparts an opalescent appearance that is different from industrial beers and gives the beer a full-bodied, concentrated flavor.

From a nutritional standpoint, due to the yeast and the fact that it is not pasteurized, the beer is particularly rich in vitamins and other nutritional supplements.