Beer and brewing

We are brewers. Committed to brewing the best beers using the finest, natural ingredients.

We never compromise on quality. From our team of brewmasters working tirelessly to preserve our beers’ distinct flavours to our farmers growing the highest quality ingredients.

And we want to share our passion for brewing. Learn about our ingredients. Our brewing process. And about beer itself.

Barley: the 'body and soul' of beer

Germinated and kilned barley, or malt barley, is to beer what grapes are to wine. During the brewing process, the starch in barley is transformed into sugars, which is needed for fermentation.

Barley is responsible for the colour, taste, aroma and head on beer. And it’s the dominant ingredient in all of our beers.

Most barley used in beer is malted before brewing, giving beer a bready, toasted, caramel or roasted taste. We call this barley – malted barley. Malted barley is light or dark, depending on the temperature when processed.

There are many varieties of barley, but not all are considered to be malting quality. And for our beers, we have precise specifications and procedures for selecting the highest quality malt barley for brewing.

Water: the 'integrity and purity' of beer

Water is the unsung hero of beer ingredients. It doesn’t get the recognition that the barley, malt and hops get, but on average, beer consists of approximately 90% water. And just like any other ingredient, it affects the taste of the beer. That’s why it’s always filtered, tested and tasted before entering the brewing process.

Hops: the 'spice' of beer

Hops are the cone-shaped blossoms that give beer bitterness, and contribute to its aroma and foam stability. The unique aroma and bitter flavour of hops counterbalances the sweetness of barley malt.

Hops are classified as either bitter hops or aroma hops for brewing. We often use a mix of different types of hops in our beers.

Hops are responsible for the bitter taste and also impact the aroma of beer, for example creating fruity, piney, or flowery aromas, to name a few. Hops also work as a conservative.

Yeast: the 'fermenter' of beer

Yeast is a living organism that is very important for beer’s taste. It has the ability to turn sugar into alcohol, which transforms the taste of wort into beer – bringing the beer to life.

Brewers often keep their own yeast cultures safe in order to guarantee a consistent taste. We have more than 1200 yeast strains in our portfolio that are protected. Not all of them are currently being used, which gives our brewers lots of room to innovate and create new beers.

Yeast gives beer different aromas, for example banana, rose, apple, aniseed, almonds, cloves and pepper, just to name a few. There are two basic types of brewer’s yeast – Ale and Lager – with different general taste qualities.
Ale yeast delivers a more intense flavor, while lager yeast results in cleaner and crisper qualities.


Other grains, sugars and spices

Other grains, sugars and spices can be added to beer to enhance flavour or to create a more balanced beer. Examples include:


For a more refreshing and sour taste, and to create a cloudy beer with a rich, thick head


For a milder taste and a silky, oily mouth feel


For a roasted, spicy, peppery character


For a softer and lighter taste


For a sweeter taste and higher alcohol content, without provoking the mouth feel


For a sweeter taste and higher alcohol content


For a sweeter and spicier taste, and a more fruity aroma


For a lighter, paler colour and crisper taste


For spicier taste profiles

The process


The brewing process has four main steps and usually takes 4-6 weeks. Checkout this short video that shows you how we brew our brews.