Virtual tour of the brewery - Cylinder/conical tanks
Special vessels – cylinder/conical tanks – are used for the main fermentation stage. The result of the process is the transformation of the fermentable sugar into alcohol and carbon dioxide.
The boiled hopped wort is cooled down to the fermentation temperature, the brewing yeast is added, and the first stage of fermenting the beer starts. This is the main fermentation, and it takes approximately 10 days. During the main fermentation, the yeast processes the fermentable sugar into alcohol and carbon dioxide. Their mutual ratio has a significant impact on the taste and aroma of the resulting beer. After 10 days, the yeast settles down on the bottom of the fermenting vessel. It is then separated from the young beer, which goes to the lager cellar.
Our production process uses bottom fermentation. It is called bottom fermentation because the yeast settles on the bottom of the vessel. Our “Budvar” yeast (Saccharomyces cerevisiae subspecies uvarum) is really heavy – it is a cultivated resource of the brewery. The resulting taste of the beer depends on it.
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