ABC of Brewing at RTB!

Kolkata had opened the doors for Craft Breweries a few years ago. Among the ones who introduced craft beer in the city of Joy and conquered the brewery industry, Raize The Bar has got the first-mover advantage. Not just that, RTB is known for its persistent quality and introducing new flavors time and again.

While the breweries got us excited, we reached out to brewmaster and knowing the brewing the process has been fun.

How about you enjoy that too?

Step 1: Milling the grain

In the first step different types of malt are crushed together to break up the grain kernels. This is done in order to extract fermentable sugars to produce grist which is a milled product.

Step 2: Mash Conversion

The grist is then transferred into a mash tun, where it is mixed with heated water in a process called mash conversion. The conversion process uses natural enzymes in the malt to break the malt’s starch down into sugars.

Step 3: Lautering

The mash is then pumped into the lauter tun, where a sweet liquid (known as wort) is separated from the grain husks.

Step 4: The boil

Now, it is collected in a vessel called kettle, where it is brought to a controlled boil after which hops are added.

Step 5: Wort separation and cooling

After boiling, the wort separation stage comes. Wort is then transferred into a whirlpool. During this stage, any malt or hop particles are removed to leave a liquid, which is then ready to be cooled and fermented.

Step 6: Fermentation

To initiate the fermentation process, yeast is added during the filling of the vessel. Yeast then converts the sugary wort into beer by producing a wide range of alcoholic flavors. Finally, the carbon dioxide is used later in the process to give the beer its sparkle.

Step 7: Maturation

After fermentation, the young “green” beer requires to be matured in order to attain the full development of flavors and a smooth finish.

Step 8: Filtration, carbonation, and cellaring

After brimming with full potential, the beer is then filtered, carbonated, and transferred to the bright beer tank. The process then taking place is called cellaring which takes 3-4 weeks to complete. Once completed, the beer is ready to be served.

Pure water is inevitably essential to good beer – and brewers pay scrupulous attention to its source and purification. The brewing water used in brewing is purified to rigidly set standards for quality assurance. If it doesn’t have the proper calcium or acidic content for maximum activity of the enzymes in the mash, it is then consequently brought up to that standard.