Definition: brewers' beer

Fermentation takes place in fermentation tanks for 5 to 6 days, at a temperature of around 20°C, which varies depending on the yeast and type of beer desired. During its transfer from the boiler to the fermentation tanks, the wort is cooled to the optimum temperature for yeast activity. During fermentation, the malt sugar is converted into alcohol and carbon dioxide and, at the end of the process, the wort becomes young beer. The young beer is stored at the end of fermentation by transferring it to storage tanks where it is brought to a secondary fermentation temperature of around 5°C. This second fermentation, which is slow thanks to the yeast remaining in suspension in the beer, allows the following quality objectives to be achieved: decanting and refining – saturation with natural carbon dioxide produced and maintained in the beer by placing the tanks under controlled pressure – maturation to obtain the finished beer. The beer is taken directly from the storage tanks to be served on site. The storage period varies from 7 to 10 days depending on the beer.