Traditional beer brewing is done through open tank fermentation. The optimal fermentation requires the decoction to be constantly 8.5 °C. It is checked every two hours with a submersible hand thermometer made from copper. Thanks to this care, the tank fills with a continuously 10-15 cm thick foam crown. All this while standing beside the fermentation tank, creates a fantastic view and vibe – the living history of our Pécsi Beer brewing itself!
After the seven-day main fermentation process, the beer ends up in the aging barrels with the help of a centuries-old method: gravity. Why is it important?
Because of this gentle process, the bound carbon dioxide that is already present in the beer will not release, which is an important factor in the development of the unique character of Pécsi Beer.
The barrel aging takes a long time, perhaps three to four weeks. This is when the velvety full-bodied taste, sparkling carbon dioxide and special character of the traditional Pécsi Beer develop.