Brewing beer is tasting beer
There is a saying; baking and brewing does not always work. Brewing beer is now easier than before, because then a brew would sometimes fail. Yet making beer is a relatively simple process. Making beer consistently is, however, much more difficult.
The brewing process of Alfa Bier is still the traditional brewing process. The recipe, the way of brewing and the raw materials have never changed. We do not want to change that either, because we do not compromise the quality of our beer. Every day we are passionately committed to brewing the best beer.
Harry and Michelle Meens taste the beer
Four ingredients are used for brewing; the unique spring water that is so pure and fine that it is used directly in the brew kettle, barley that is vermouth, hops and finally yeast.
In addition to the bitter value shop, we use a lot of aroma hop for our beer, because we want to brew an aromatic, accessible beer. Unique is also the Meens yeast that we have been using for more than 100 years and that gives us beer that has characteristic tastes. This yeast is safely stored in a safe in Cologne, so that we can fall back on it when necessary.
Spring water, malt, hops, and yeast are combined in the brewing process. First the unique spring water with the best malt, which is then heated in steps. After the brew has been brought to a boil, it is filtered. The filtered brew is called wort and is cooked together with the hops for an hour. The brew is then cooled to seven degrees and the yeast is added. The yeast then has to do its work for a few days before the beer is set.
Good beer needs time. We let our beer mature here for a long time. Because only by setting the beer for four to six weeks, you get nicely accessible beer that is distinguished by quality and delicacy. Because only after four to six weeks you taste that full, round, accessible taste with those beautiful nuances and aroma.
Finally, tasting beer. Because we all do this every morning. Do not drink but taste. Like Tante Wies tasted the beer every morning for many decades, we still do that every morning. Because only the best beer can leave the brewery.
