Slow and gentle cooling of the entire volume of fermented wort does not allow the yeast to overheat. This creates a comfortable environment for the processing of sugar into alcohol and effectively counteracts the formation of chemical compounds, undesirable for the taste and aroma of beer. This slow process happens in open vats. Non-fermented sugar compounds in the wort give us a beer of deep and noble taste.

During the conditioning at low temperatures the beer goes through maturing process. There is a silent fermentation that allows the natural saturation of beer with carbon dioxide, and the components of the flavored bouquet arise . The stable temperature (2 ° C) and long resting time contribute to creating another excellent product of our brewery. Conditioning is the most important process - it takes time, but we know that it should not be shortened. The effects are well worth it. It is this long aging that translates into the quality of our product: noble color, refreshing scent, dense foam and bitter unique taste.

During slow mixing of milled grain and water, the enzymes in the malt break down proteins and carbohydrates. This stage has a decisive influence on the nature and sustainability of the beer. Thermometer and clock are allies of this slow process...

In the boiler our brewery brings out the best features of our beer. During brewing they pass the most valuable ingredients of hops into the wort, which create a unique composition of noble bitterness and beautiful hop aroma. Thanks to this method we guarantee increased beer durability and incomparable taste. We do not rush our beer, we give it the time it needs.