Beer glossary

Secondary fermentation takes place in the storage cellar, when the “green beer” matures at about 0 °C. This process gives rise to additional carbonic acid that binds with the beer. Large pressurised tanks are therefore used. In the Andechs monastery brewery, secondary fermentation takes up to six weeks.

Procedura di acquisizione del mosto pulito

Enzymes break down the starch in the grain into sugar that fermentation later converts into alcohol.

Steeping the grain in water causes it to germinate.

The storage cellar is where secondary fermentation takes place, when the “green beer” matures for several weeks at about 0 °C.