How is beer with the South Tyrolean seal of quality brewed?
As a first step, malt (i.e. germinated and dried barley), water and hops are mixed to mash and heated while stirring constantly. The liquid part, known as the wort, is boiled in the brew pan and then cooled down to fermentation temperature. Depending on the type of beer, the appropriate yeast culture is then added. The main fermentation phase lasts about one week, the maturation four to six weeks. Beer with the South Tyrolean seal of quality is neither heated nor filtered. It remains naturally cloudy and thus retains its distinctive taste.