ELABORATION OF BEER

The barley grains, which have been selected, cleaned and moistened, are
transported to the germination room, which is conditioned at 18-20ºC, intervited
by a current of air at 25ºC that dries the grains (green malt), toast in special ovens,
and grind them until they are turned into flour. The maceration ( water is added
and the right amount of hops where the malt is, it is boiled and cooled).
In maturation they rest for a few months, where antioxidants, acids are added, to
avoid the change of flavor. In the packing, they are placed in pasteurized bottles.