How delicious and fresh beer gets on the table
Milling the malt. Then it goes to a tank where it’s mixed with artesian water.
Wort cooking (two-threaded method, which is more expensive than "Infusion" but allows to achieve more complete and balanced taste of beer).
Bookmark the hops. We use only "Zhatec hops", which is considered the best in the world for the classic beers production.
Transfer the wort to the fermentation tanks and add the yeast. After that, the wort turns into beer gradually. We use not dry, but a special "pure culture" yeast for small breweries. We bring this special yeast, as well as hops, from the Czech Republic every three months. The life of such yeasts is limited, but they give the beer a delicious aroma and a proper foam cap. It is on such yeast, beer is considered useful.
Pumping beer for fermentation. After a week of fermentation, when the beer has gained the necessary density, it is removed from the yeast and pumped to the after-fermentation. This process lasts from three weeks to three months (depending on the type of beer).
Refueling in storage and bottling tanks. In these tanks, beer can be stored without loss of quality up for three weeks, in a comfortable temperature for it.
Beer is poured from the tanks into kegs and transported to restaurants, but beer in kegs no longer has that taste, as in the tank. Why? When pouring into keg, beer loses its own "proper gas" and it must be aerated to an artificial carbon dioxide. Beer in the tank is in a special sealed bag and does not come into contact with CO2 or any other gas. Not mixing with carbon dioxide beer in the tank always has a stable taste. It is not overgas and not oxidized. In the tank, beer is in a comfortable environment for living yeast and therefore they live longer. In other words, tank beer is a beer of the same quality as in factory. Beer from the tank is as tasty as at a brewery!
In the production of our beer, we use German malt, Czech hop and yeast, artesian water and never use preservatives.
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Large assortment of tank beer Hofmeister in Novorossiysk
The idea of tank beer originally appeared in the Czech Republic about a quarter of a century ago. Owners of Prague beer establishments, noticing the love of their visitors to unpasteurized beer, began to import it literally with cisterns and stored in tanks - stationary tanks in the institution itself. Just ten years ago Prague restaurants with beer tank - tankovny - were a real discovery for beer-lovers tourists. And if for the Czech Republic such beer ceased to be exotic, in Russia they appeared only recently, but immediately took a worthy place among real connoisseurs of froth.