Patrick Devaney

The artisanal brewing system consists of five basic stages: maceration, cooking, cooling, fermentation (the first in a fermenter and the second in the same bottle) and packaging. In order to guarantee the quality of the product, the batches of artisanal beer production have a maximum of 7500 litres per boiler. The gasification of the beer is done naturally during the second fermentation.

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Patrick Devaney

Artisanal beers are beers without additives or preservatives and without pasteurization. They are alive and are an evolving product, which changes a little every day, with the presence of live yeast (visible or not). They are produced by a natural process from grain, malt, without using extracts or products other than water, yeast, hops and grain to make the malt.

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