The brewing process starts in the brewhouse, where the crushed barley or wheat malt is mixed with clear water. Then an enzymatic process takes place during which the micro and macro nutrients of the malt are dissolved in water, this is called mashing. In the brewery two mashing technologies are applied: infusion and decoction mashing. The next step is wort separation where the wort is separated from the non-water soluble particles, the spent grain.
Thereafter the wort, which consists mostly of sugars, is boiled with hops. Hops give the beer bitterness and a unique, characteristic aroma according to the type of the beer. After hop boiling the hot trub is separated in the whirlpool.
Afterwards the hopped wort is cooled down to fermentation temperature and inoculated with brewer’s yeast. In case of bottom fermented beers (lagers) the temperature is around 8 °C, while in case of top fermented beers (ales) this is around 16-18 °C. Lagers contain less, while ales contain more yeast-derived secondary metabolites, esters, aromas.
There are two fermentation techniques used in the brewery, one being the uni-tank where the main- and secondary fermentation takes place in the same tank, and the other one, which is used in case of the Pécsi Prémium and Craft products, is open fermentation where the main fermentation takes place in open tanks and the ageing in the lager tanks located in the basement of the brewery, where the final character of the beer is formed.