We mature green beer at 0-2°. At this stage beer is saturated with carbon dioxide, gets clarified and forms full-bodied taste. We analyze and taste the product, and, if everything is fine, send it to filtration.
Natural clarification occurs during conditioning and maturation. But residual yeast and other substances still make the liquid hazy.
First of all, we use a separator to remove yeast cells. Then we filter smaller particles through kieselghur diatomaceous earth - a natural mineral with excellent absorbing properties. Finally we pump beer through carton filter.
Now we can pasteurize and bottle the beverage.
We use flash pasteurization to avoid spoilage of beer as a result of microorganisms' activity. The beer is heated to 67-72°C and then quickly chilled.
Strict control is engaged prior to bottling. Bottles are thoroughly cleaned both inside and outside. The damaged ones are taken out.
We fill bottles with carbon dioxide before pouring beer. This produces an effect of counter-pressure: no oxygen gets into a bottle, and beer fills the bottle slowly, evenly, with no overfoaming.
Finally we cap and label the bottles, sort out and remove improperly filled or labeled packaging, crate and send to a storage facility. Upon your first request the beer will be delivered to you from there.