A. THE OLD MALTHOUSE

This activity used to take place in the building which is now used as a reception area. Here, the barley was prepared for the brewing process. The barley is sprinkled with water (sparged), so that it begins to germinate. Germination is stopped after 3 to 5 days by kiln-drying the barley at a high temperature. This temperature determines the type of malt that will be obtained - pale or darker - and thus determines the colour of the traditional De Koninck 5 ° alc vol.

The germinated and dried barley is called MALT.

B. THE OLD MILL HOUSE

The malt is then GROUND in the roller or kibbling mill: the malted barley grain is crushed so that the meal can be removed without crushing the husks. This is important since the husks have a filtering role at a later stage.

In the Mill house as well as the kibbling mill ( no longer in use ), two types of equipment that are still in use: the hop mill and the Weiner-system cylinder. The hop mill grinds the female hop flowers or bells.

The Weiner-system cylinder feeds the incoming hop bales with nitrogen to extend shelf-life.

C. THE OLD BREWERY

(IN USE UNTIL 1995)

The ground malt is mixed with pure water in a MASHING VESSEL. Through controlled temperature stages, the enzymes formed during the malting process are reactivated and the starch is converted into fermentable sugars. When the mash is ready, it is pumped into the FILTER VESSEL. This separates the sugar-rich liquid, known as wort, from the spent grains.

The wort then passes to the BOILER. During boiling, the Saaz hops are added. The hop is an exceedingly important raw material in brewing. The female hop flowers contain a yellow powder, lupulin. This contains highly aromatic essential oils and resins that give the beer its lively flavour and also have a preservative effect. The hop flowers also contain tannins that help to fine the beer.

Any micro-organisms in the wort are killed during the boiling process. Afterwards the hop residue is removed in the hop sieve, and the wort is cooled.

D. FERMENTATION

Fermentation must now be started in the cooled wort, using a pure culture yeast. Here there are two distinct phases:

1) the oxygen-rich phase during which the yeast multiplies while oxygen content reduces, and

2) the low oxygen phase, or actual fermentation, when the fermentable sugars are converted into alcohol and carbon dioxide.

The Brouwerij De Koninck beers are TOP-FERMENTED, which means that they are fermented at a higher temperature of 25° to 27° C (bottom fermentation = about 15° C) and yeast rises to the surface after some time (in bottom fermentation the yeasts fall). Top fermentation gives a greater range of character and aroma than bottom fermentation.

E. FILTERING

After fermentation the beer is cooled and conditioned at below 0° C. During conditioning the beer matures and stabilises. The beer is then FILTERED, using a kiezelgühr filter. To avoid any hygiene risks, the beer is then given an extra sterilisation treatment by passing over a plate filter. Once filtered the beer is STORED in cooled tanks and saturated with carbon dioxide to increase its stability and storage life.

F. PACKAGING

De Koninck is now ready for BOTTLING or STORING in kegs. After transport to your drinks warehouse or shop, you can enjoy a delicious glass of De Koninck....