Quality control

We control quality of our beer in the strictest manner at all our production facilities.

We do not limit quality requirements towards our drinks by the current State Standard for beer. The latter describes only 7 parameters, while our internal control system embraces 25 indicators. Additionally, we constantly carry on microbiological tests of the yeast culture.

We implemented a broad system of organoleptic evaluation that includes 5 procedures:

1. Daily tasting of all semi-finished products (beer at all phases, 6 types of water, malt, hops, yeast etc.). This routine prevents discrepancies at early stages and allows to adjust boiling and fermenting.
   
2. Tasting of beer ready for distribution.
3. Tasting of same sorts of beer produced at different breweries. This allows to ensure the uniformity of product. Besides checking technical uniformity we carry out comparative analysis.
4. We check compliance of beer with its profile. Here profile stands for certain levels of distinct taste and smell unique to a particular variety.
5. Tasting of competitors' brands. It is a blind-tasting procedure, when tasters see only the sample number. Our brand is also present among others.

After each tasting our experts exchange opinions. In case of any discrepancies, we work out a plan how to obtain the sought after properties. We also evaluate position of our brand as compared to our competitors' products.

We intentionally pay much attention to tasting: our consumer uses exactly the same procedure when evaluating taste and quality of our brands.

We develop complex control procedures in order to obtain a high-quality product and to ensure stability of this quality. Hence, having tried our beer once, a consumer may not be disappointed next time.