Pass a brewery of restaurant type allows to make up to
1500 litres of the "alive" unfiltered high-quality beer in days For manufacture
of beer the best grades of malt and hop are used. Beer contains young yeast
which are used in medical practice for normalization of a metabolism. In it
there are no preservatives, stabilizers and the fermental preparations accelerating
and cheapin process of its preparation and influencing flavouring qualities.
The water used for brewing passes three-stage system of preparation: extraction
of salts of rigidity, a ultra-violet irradiation, removal of salts of rigidity.
prigotavlenija beer you may observe process by the eyes.At once at an entrance in restaurant you see "heart" of a brewery - two big tubs polished up to shine. In them also there is a most important process. Beer here cooks.
All over again malt is milled and fallen asleep in the cooking boiler. Then there water - certainly, preliminary cleared and softened acts. Here there is a cooking of a beer mash.
Further in the next boiler - filtr tubs - the mash is filtered. The following stage - boiled mashes with hop. Then ohmelennoe a mash assert, cool and submit to fermentive branch.
Further all brewery process moves in the next room - here in the big fermentive tanks, after addition of yeast and saturation by oxygen, the mash wanders - turns to Beer...
Further Beer is wandering, cooled and maintained. Duration of wander and endurances depends on a grade of beer. For this time Beer is sated with carbonic acid, its taste and aroma is made out.
Well and then, from an easy hand of the barman, Beer let out on will - to you for a little table in one of firm glasses Rakovskogo Brovara. Only now air touches it. At all earlier - differently there will be a process of oxidation and beer will lose the color, taste and a smell.
The equipment of Austrian firm SaLm established at restaurant - brewery " Rakovsky Brovar ", allows to prepare for a drink of anyone, even the most original taste. Such, for example, is Wheaten - " white beer " top fermentation, very light, with feebly marked hop bitterness and aroma, harmonious taste with original acid, strongly sated with carbonic acid. The French name it "northern champagne ".
Our Beer was awarded with diplomas and medals of the international exhibitions and competitions of tasting "The industry of beer -97 ", "Beer - 97", "Beer - 98", " Beer 2000".
