RUBIU BEER PRODUCTION
What does it really mean to be an artisan brewery? It means creating beer using water, cereals, hops and yeast. These ingredients are expertly blended to produce a sugary liquid called ‘mash’, which is fermented by the yeast in special fermenters and, after a few weeks, transforms into the healthiest and tastiest drink that there is, after water. The journey from our hands to your glass is a long one, but the final satisfaction is priceless!
Here is our typical day:
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06:00 |
Weighing and grinding of the malt and any cereals required by the recipe |
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06:30 |
Preparation of the mash (malt and water are blended and brought to a precise temperature) |
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07:30 |
Transformation of the starch, present in the mash, into sugar (saccharification) |
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08:00 |
Separation of the mash from the malt threshers (filtration) |
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11:00 |
Boiling of the mash and its hops |
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12:00 |
Separation of the mash from the hops (whirlpool) |
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12:30 |
Cooling and oxygenation |
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13:00 |
Transfer to fermentation tanks |
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13:30 |
Injection of yeast and start of fermentation process |
(click to enlarge)
Several weeks later, the beer obtained is skimmed and bottled, before being finally tasted after a further maturation period.
The final result is Rubiu: we do what we love best and offer it to you honestly, authentically, without additives or added aromas! And when we feel that our “vision” has infected you…we are happy, and always try to do better and to do more.
The Facility
