The first step in the beer-making process is mashing in which malt is steeped in hot, but not boiling water for about an hour. Mashing causes the natural enzymes in the malt to break down, converting them to sugars, which will eventually become alcohol by the yeast in the fermentation step. Once this is done the water is drained from the mash which is now full of the grain's sugars. This sticky, sweet liquid is called wort. It’s basically ''half baked'' beer.
Once the sweet wort has been separated from the grains, then boiling proccess begins. The purpose of the boil is to destroy remaining unwanted enzymes, remove harmful oxygen and to stabilize the wort by lowering pH, ultimately creating the perfect environment for the addition of hops. Hops provide bitterness to balance out all the sugar in the wort, flavor and aroma. They also act as a natural preservative, which is what they were first used for.
When the boiling stage is over, the wort is cooled via heat exchangers, strained and filtered. It's then stored into fermentation vessels and yeast is added to it. At this point the brewing is complete and the fermentation begins. The beer is stored for 21 days in cold temperatures (for Vegina Premium Lager) while the yeast breaks down the sugar in the wort to carbon dioxide and alcohol.
Filtering and Bottling
Once fermentation is completed the beer is filtered into a Bright Beer Tank (BBT). Filtering removes yeast, leaving the beer crystal clear. Vergina Premium Lager and Vergina Red are filtered, while Vergina XXX Black, Vergina Weiss and Porfyra contains their yeast. While our cans and bottles, are pasteurized, our kegs provide our fans with the opportunity to enjoy fresh, unfiltered and unpasteurized Vergina Beer at their favorite bars and restaurants. Pasteurization enables beer to endure longer periods of time and stops the growth of the yeast. In order to ensure the quality of our products, we consistently meet and exceed the most stringent international quality assurance standards (FSCC 22000).