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Brewing Process / Purity Law |
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Everything you need to know about the Bavarian Purity
Law, the raw materials and the brewing process.
The Purity Law
The Raw Materials
The Brewing Process
Further information on beer can be found at www.realbeer.com
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The Purity Law
In 1516 Duke Wilhelm IV of Bavaria issued the so-called 'Purity
Law', decreeing that from then on beer was only allowed to be brewed
from malt, hops and water.
Since then, Spaten has brewed its beers in strict adherence to the
Purity Law - quality you can taste.
Take a look at the original
Purity Law Decree, ready to download!
Download (PDF file,
728K)
(To download this file, click on 'Download' above with the right
button of your mouse, then go to 'Save as'. To open the PDF file
you need Acrobat Reader from Adobe. You can download this program
free of charge here.)
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The Raw Materials
The special quality of our beers is a matter of great concern to
us. That is why we only use raw materials of the highest quality
to produce our beers.
Malt
lends beer its richness of flavour and its colour. Malt for Spaten
beers is obtained from barley grown primarily in Bavaria. We pay
very close attention to the purity of its strain.
Hops are the 'soul' of
beer, lending the beer its distinctive bitter aroma. Our hops are
grown in Hallertau situated north of Munich. They, too, are subject
to stringent controls.
Yeast supplies the fermentation
that gives rise to alcohol and carbon dioxide. Spaten exclusively
uses its own purebred strain of yeast.
90 percent of beer is made up of water.
The water for our beers comes from our own deep wells and is especially
noted for its purity.
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The
Brewing Process
First, the malt is mixed with water to form mash.
The mash is gradually heated to convert the granular starch into water-soluble
malt sugar.
The wort is then separated from the insoluble components of the mash
(the so-called 'trub') in the lauter tun. Once separated, the wort
is boiled in the wort copper and the hops are added, or 'pitched'.
The whirlpool separator is where the remaining solids are separated
from the wort, which is then chilled to room temperature.
Now yeast is pitched in the wort, turning the malt sugar into alcohol
and carbon dioxide in the fermenting tanks.
Finally, the yeast is extracted. The beer remains in the aging tanks
until it is fully mature. |
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