The rear of the mashing units. Here the water is added to grain and heated to allow enzymes in the malt to break down the starch in the grain into sugars.
Amazingly the brewery uses tap water for the beer as there are no natural springs in the area, purifying it through reverse osmosis.
All images © 2004-2024 by Walter Otto Koenig, Images may not be copied, downloaded, or linked. All rights reserved.
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