About the brewing process The Darmstädter Ratskeller Hausbrauerei
The Brewing means
It all begins with the malt. Grounded in a mill to groats, it will be poured by hand in the brewing kettle. Mixed with the best water, it turns to a mash – where the malt enzymes transform starch to sugar at a temperature of 80 °C. The firm malt components stay behind in the sieve of the lauter tun. The resulted wort will be cooked with hops for 90 minutes. Now the hot wort will be drained from the brewing means to the wort cooler..
Our master brewer at the brewhouse
At the fermentation cellar
At the fermentation cellar
Here the hot wort will be cooled down with ice water. Afterwards, the wort comes into the fermenting tuns. With the adding of yeast the fermentation starts. The sugar of the spice transforms into alcohol and carbon dioxide. Within a week, at a temperature of 6 – 10 °C, this process will be completed.
The mature cellar
After the fermentation is extensively concluded, the young beer reaches the mature tanks where it will be cooled lagered for approx. four weeks at a temperature of 0 – 3 °C. In this closed system the carbon dioxide – which is bound by the originating pressure in the beer – develops by post-fermentation. The now-ready Ratskeller Beer can be freshly served in a glass – temperatured with the average 8 °C, natural and naturally cloudy!
Our storage cellar
Serving in the brewery
