Bière des Alpes
Bière des Alpes

About Brewing process

La Brasserie Luc & Lionel Alphand

Our story | Brewing process

Brewing process

Alphand L&LThe beer is one of the oldest beverages humans have produced. It has existed almost for about 9000 years. Brewing technique was used in most emerging civilizations including Mesopotamia and ancient Egypt. At that time the beer was considered as a sacred drink dedicated to the gods.

Brewing is the production of beer through steeping cereal grains in water and then fermenting with yeast. Traditionally a beer is seen as an infusion of cereal grains that are meticulously selected by a brew master to obtain the beer of his choice. Cereals are crushed in a grain mill then they are soaked in the hot water. This process called mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create malty liquid called wort. The wort is moved into a large tank known as a "cooking tun" or kettle where it is boiled with hops. Hops add flavour, aroma and bitterness to the beer. Boiling lasts 1 hour. Alphand L&L

Fermenting. The beer is then rapidly cooled to about 20°C for warm fermentation and 10°C for cool refmentation by moving into a temperature controlled cylindrical-conical "fermenter", where yeast is added. There are about 2000 yeast strains for beer.

Maturing = Lagering. The main fermentation process of the young beer, which intermediate is called green beer, follows the process of the maturation of beer in the maturation tanks. During this production phase, the beer matures, or saturates with the carbon dioxide, which is formed of the remaining activity of yeast. This way the beer acquires savour. After several days of maturing (which can be various for each type of beer) the beer is finally ready to be drunk!