After a storage time of two to six
weeks depending on the process,
the beer which has meanwhile
clarified is transported to the
bright beer tanks'. From there it
goes to the filling machines in the
bottling departmen t.
9
Fermentation
The initial fermentation lasts about
one week and converts about three-
quarters of the sugars into alcohol and
carbon dioxide. Most of the carbon
dioxide escapes, but the alcohol re
mains in the fermenting wort. After the
fermentation the brew can already be
described as beer. In the brewery they
call it 'young beer'. This beer is not yet
very appetising; it contains too little car
bon dioxide and still too many brewing
lees. Young beer has to ferment in full,
then mature and clarify and this has to
be done in the storage cellars.
Storage
Depending on the required taste,
young beer has to be left to rest for two
to six weeks. The temperature in the
storage tanks is around freezing point.
Some of the yeast has remained behind
in the young beer and this ensures a
very slow secondary fermentation,
which benefits the flavour of the beer.
Because of the fermentation the produc
tion of carbon dioxide also continues at
a slow speed. Carbon dioxide is what
creates the collar of foam on the glass
and gives beer its tingling taste on the
tongue.
Filtering
lb guarantee perfect clarity the beer
is passed through kieselguhr filters as
it flows on the final leg of its journey
to the bottling department. Kieselguhr
is obtained from algae (diatoms) which
are found on pebbles on the bed of fresh
water lakes. This fine filter powder en
sures the removal of all particles which
might cloud the beer or activate fermen
tation in the bottle. The result is a
sparklingly clear beer which is then
taken to the thirsty consumer in kegs,
bottles or cans.
THE WORLD OF HEINEKEN