One hour before bottling, we add a little sugar and sometimes special yeast to the fermentation tank so that carbon dioxide can form in bottles.

Fermentation sugar is prepared.
Fermentation yeast is added to a small extract of the finished beer. We do not normally use this method, but it may occur.

When the fermentation and maturation process is over, it is time to bottle the beer. We use 0.5 liter bottles, and recycle as many used bottles as possible, new bottles also cost money. However, it is a condition that there are no impurities in the bottle that can not be removed. We fill the bottles, with approved detergents, in the boxes. The bottles are cleaned individually with bottle cleaners, checked that there is no dirt inside, and then rinsed. The boxes are high-pressure cleaned inside, and the bottles are put to drain. Immediately before bottling, the bottles are pressurized with 80-100 ° C hot steam to ensure that they are completely sterile. We have experienced that unclean bottles make sour beer - #!**#

Bottles are steam cleaned to disinfect them. Bottles stay above 80°C inside.

We can now tap 300 liters in 1½ hours when the sugar for fermentation has dissolved.

The capsule is mounted with a simple press intended for the purpose. When the capsule is pressed, the label is mounted. We are so lucky that we have acquired a label printer so that we can design the label for each brew. It's a huge help.

Labels are checked.
Labels are mounted.
Labeling machine










When the bottles are full, they should stand at approx. 20 ° C for a few weeks to create carbon dioxide.

Then there is BEER whith taste.