Ripe Achievement from the Fermentation to the Storage

By adding selected yeasts – approx. 1 litre of beer yeast per 100 litres of wort, the alcoholic fermentation is triggered in the fermenting cellar. Alcohol and carbonic acid develop out of the malt sugar as well as more than 100 different meaningful fermentation by-products. They give the Fohrenburger beer specialities the typical aroma and taste.

The exact steering of the temperature and the daily checks provide information about the individual fermentation stages in the 6 fermentation tanks. The yeast takes about 7 days to convert the whole malt sugar. At the end of the fermentation the wort has developed to the so called "young beer."