Mini Brewery Majer

Majer Lager
There are four fundamental ingredients in beer producing recipe: the hop, the malt, the water and the yeast.
Taking care of the highest quality of the ingredients and the brewery master skills itself allows to produce an unique flavoured beer.
This is the way Majer Lager is produced. The four main ingredients create features that
are presented only by the best sorts of beer.
– The malt brings falvour and delicate caramel-honey aroma.
– The hop (entitles the soul of the beer) makes
sophisticated and charachteristc bitter taste.
– The water the key ingredient of the real beer, gives it crystal-clear taste
and provides the balance.
– Yeast the component which makes the beer alive.
The bitter taste cause that the beer is excellent as a aperetif with meat dishes.
It goes on well with all dishes with firm and expressive taste.

Majer Wheat Beer
Thanks to the wheat malt and the technology of the upper fermentation it is known by its extraordinary, intensive taste. Delicate sparkling meets with the tart taste which makes our Majer Wheat Beer go along with a gentle dishes and it is a perfect additive to the fish or poultry dishes.
The Majer Wheat Beer is a great choice with salads and light sauces dishes.
According to an old Bavaria tradition the wheat beer is an excellent suplement to breakfast as it ephasise the breakfast croissant taste as well as boiled sausages.

Majer Brown Ale
Marks out as a very sweet with strong aroma beer. Dark, roasted and burnt malts are
used to produce our Majer brown Ale and that is why this beer has got a caramel aroma with a delicate bitter flavour.
Thanks to the complex taste of Majer brown Ale is an excellent choice for your desserts such as ice creams, chocolate cakes or a chocolate soufflé.
The complexity of the taste makes our beer specially delicious with grilled meat or dishes served with heavy, roasted sauces.

Seasonal beer

We are presenting a process of brewing.

The Grinding
The aim of grinding is to facilitate the extractif ingredients of malt in water and stimulation enzymes as well as producing the ground for building a filtration layer of wort in the filter vat.
It is important to lead the process in such we can not allow a huge desintegration of the shell and to desintegrate as much as possible the leucoma.

The obliteration
The obliteration is the first phase of beer and lasts about half an hour.It is done in brewery vat.
The main ingredients of the mash is water and malt (barley or wheat). The mash is heated so that the starch in the grains could easily convert into plain sugar.

The Filtration
As a consequence of the filtartion prepared earlier masch a specific kind of liquid emerges which is called a wort. Apart from a wort , there is a distiller’s dried grain which is the shell of grains leftovers with some insoluble remains.

Boiling and the clarification
A Clarified wort first leaves the filter and after it is poured into the brewery pot, where the boiling phase is happening, the next ingredient added- the hop. The amount of the hop as well as the time has an influence on the aroma and a hint of bitterness .At the beginning of the boilling process a  part of the hop is added and the rest at the end so that the biterness could properly strenghten in the beer. The clarification is taking place in whirlpool, where the sediments are separated. Then the clarified wort is cooled from 100°C to about 10°C or 20°C.

The fermentation process
The next phase lasts about 3 to 8 days and takes place in tuns.
The fermentation process is initiated by yeasts which transfere sugar into alcohol and carbon dioxide. There are two types of the fermentation upper and lower, depending on the tempreature.

The seasoning
The next phase after the fermentation. The aim of this process is to obtain a stability, saturate beer with the carbon dioxide, and clarify the beer by gaining a correct amount of aroma. Our beer seasones in the special reservoirs for 2 to 6 weeks.

Tavern
The ripe beer flows into intermediary containers which goes directly to the taps on the bar.