How is beer with the South Tyrolean seal of quality brewed?
The production of beer involves several steps: First, malt (which is germinated and dried barley grain), water, and hops are mixed together and heated in a process called “mashing”. The liquid part, called “wort”, is boiled in a brewing copper.
Next, the whirlpool or “settling tank” comes into play, a smallish vessel into which the hot wort is pumped. A small whirlpool is formed in the process, and in the cone-shaped centre of that whirlpool, the solid particles such as plant matter from hops and malt residue will collect; the wort becomes clear and at the same time cools down to fermentation temperature.
Depending on the beer type, the appropriate yeast culture is then added. The main fermentation process takes approximately one week, followed by four to six weeks of conditioning, maturing, or ageing. Beer bearing the South Tyrolean seal of quality is neither heated nor filtered. It remains naturally cloudy, thus keeping its unmistakable taste.