Without any artificial additive, AUSESKEN simply uses water, malting barley and/ or wheat, yeast and hops.
Our products bear a proportion of raw material significantly higher than that usually found in industrial beers, which also contain non-natural preservatives. The beer is traditionally produced from barley malt, an ingredient of high quality, notable cost and with this principle is also produced in craft beers. Large industrial producers, in order to reduce costs, integrate less expensive additives in the maceration load such as rice, maize and millet, which do not need to be malted and from which a proportionally inferior quality beer is produced.
Water is the most important element in beer making. More ore than the 90% of the beer is water.
Malt is the ingredient par excellence in the elaboration, the care we take in choosing the malts quality contributes to obtain a craft beer with an unbeatable flavor, aroma and texture. The typical malting process is carried out as follows:
- Fresh grains are washed and soaked until germination begins.
- A constant degree of humidity is provided to stimulate germination and growth of the small stem coming out from the grain.
- The stem is allowed to grow to a length similar to that of the seed, or a little less. This process takes about 4 or 6 days for barley.
- After this, the green malt is heated to a temperature of 38 ° C to 49 ° C for twenty-four hours and after 60 ° C to 71 ° C until the moisture content is less than 6%. Dark malts are sometimes heated in different ways to enhance different characteristics (roasted, smoked, caramelized …).
In craft beers, yeast is responsible for the fermentation, consuming and metabolizing the sugars from the must, obtained in the maceration, converting them into alcohol and CO2.
Hops are responsible fo granting the classic bitterness to beer, also providing aromas and resins that will contribute to the formation and retention of the foam. In turn, they act as antiseptics and preservatives.
El entero proceso de elaboración se desarrolla manualmente, con una mínima ayuda de maquinaria desde el molido de las maltas hasta el embotellado.
The whole making process is developed manually, with a minimal help of machinery, from the grinding of the malts until the bottling. There is no filtration or pasteurization process that reduces the organoleptic qualities of the product, which is the usual handling in the case of industrial beers. These conditions allow AUSESKEN to be a completely different beer, more attractive in taste, generally somewhat murky, something that first sight may seems strange to consumers used to industrial beer, but that really means a quality guarantee.
The carbonation, is obtained from a secondary bottle fermentation. The gas, naturally synthesized by the yeasts themselves, is preserved for a longer period of time and better assimilated by the organism than the CO2 artificially injected. This second fermentation can be appreciated by the consumers, in the residue that remains in the bottom of the bottle, this is nothing else than the yeast that “has finished working”, is totally harmless and even flavor enhancer.