The brewer calls the mixture out of malt grist and water mash. 4,160 kg of ground malt are gradually heated together with 14,500 l of water until, after around three hours, the mash reaches a temperature of 78 degrees C. Meanwhile the malt's starch has been turned into fermented malt sugar. The generation of the original wort takes time. It takes eight hours until the beer wort has developed. With one brew 23,000 l of beer are produced at Fohrenburger. The weekly amount accounts for 410,000 l and the yearly output lies at around 200,000 hectolitres of beer.
The brewer calls the mixture out of malt grist and water mash. 4,160 kg of ground malt are gradually heated together with 14,500 l of water until, after around three hours, the mash reaches a temperature of 78 degrees C. Meanwhile the malt's starch has been turned into fermented malt sugar. The generation of the original wort takes time. It takes eight hours until the beer wort has developed. With one brew 23,000 l of beer are produced at Fohrenburger. The weekly amount accounts for 410,000 l and the yearly output lies at around 200,000 hectolitres of beer. 
