Good, better, Paulaner.

The beer brewing process

Malt, mainly barley malt, is crushed and mixed with water (mashing). By maintaining certain temperatures during mashing, the starch contained in the malt is converted enzymatically into soluble sugar by means of amylases, leaving a residue of higher-molecular weight starch decomposition products (dextrins). After separating out (“lautering”) the husk components and extracting them with water, the clear liquid ("wort") is boiled with the addition of hops. Hops give the beer the appropriate bitterness and characteristic aroma.

The cooled, clarified wort is then subjected to top or bottom fermentation in open or closed containers with the addition of yeast. After main fermentation, the beer is pumped into storage tanks where it matures and carbonates. The beer is then filled into kegs or dispensing tanks.

The alcohol level achieved through fermentation varies between 3% and 7%, depending on the type of beer.