The brewing house, partially modified at the end of 2008, includes two new stainless steel tuns (mashing and filtration) and two copper boilers dating back to 1920.
We had to stop working with our old lauter tun dating back to 1844 because it deteriorated considerably during 2008. However, it remains on the brewery premises as testimony to our past.
Mashing and filtration
In the mash kettle, we combine the barley malt crushed in water from our wells (pumped from 80m below the surface).
The barley malt comes from our other concern: the malting plant. At the malting plant, the barley starts to germinate, releasing enzymes. It is then dried at a high temperature: 80°C to obtain a pale malt (light ale) or 100 to 130°C to obtain a dark malt (brown ale).
In the mash tun, the mixture is slowly heated to 72°C, allowing the enzymes from the grain to convert the starch into sugars.
Once saccharification is complete, the mixture is transferred to the lauter tun to separate the sweet liquid (wort) from the solid grain particles (spent grain). The wort is pumped into a boiler. The first wort collected is very dense (high in sugar). The spent grain is then washed several times in hot water to collect the residual wort.L'ancienne cuve d'essayage, remplacée en 2008 par une cuve en acier inoxydable
Once filtration is complete, the content of the boiler is brought to the boil using the traditional technique of heating over an open fire: the copper tun is heated in direct contact with a flame. This means that a small area of the base of the tun is heated to over 110°C and this phenomenon is responsible for the slight caramelisation of the sugars and the very specific convection movements within the tun. The hops is added during boiling to give the distinctive bitterness and aromas of the end product.
The boiling time depends on the type of beer. For example, brown ale is boiled for 2½ hours to obtain its colour and caramelisation. Next, the wort is sent to the fermentation cellar.
The volume of a mash tun is 55 to 60hl.