Light beer

Preparation: It is produced for us by the "Birrificio di San Quirico", which has a production capacity of approximately 1200 liters per day. The preparation of the beer involves several steps. The first of these is the maceration of the barley malt. This is followed by the preparation of what is called "mashing", i.e., an aqueous solution of sugars and proteins, in which the malt is mixed with warm water and then brought to a higher temperature (75°C). This produces the wort, i.e., a sugary solution with a high protein content. Specifically, the wort is obtained by transforming the starch present in the malt into fermentable sugar. At this point, the whole mixture is filtered to separate the liquid part (called wort) from the malt husks (called dregs). The liquid component is placed in a boiler and brought to a boil. During this step, hops are added and a centrifuge (called whirlpool), which serves to deposit all the waste and proteins and be able to eliminate them. 

Once this step is complete, the must is cooled to about 20°C using a counter-current water system. Once cooled, it is sent to the fermentation vats, where the yeast is added.(Saccharomyces Cerevisiae), which serves to transform sugars into ethyl alcohol, releasing carbon dioxide.

At this point, it is kept at a constant temperature, based on the type of yeast used.

Finally, the beer is bottled and kegged, with the addition of a small amount of sugar, so that a second fermentation takes place inside the bottle itself.