LA SOCARRADA 75cl Blog Detail

High fermentation beer, Winter Honey Ale style, made from barley malt, rosemary and rosemary honey, hops and yeast. Smoky shades, sweet with rosemary and honey aromas. We bottle the beer in 33 cl and 75 cl bottles. La Socarrada is only made with water, malts, hops, high fermentation yeast, rosemary and rosemary honey. It is elaborated without additives (true to the German 1516 purity law), filters, or pasteurization, the traditional way, which guarantees the quality of the product. The Beer making Process: The mix of malts is stirred together with water at different temperatures and speeds, the grain is separated from the sweet must inside the filter barrel, the must is boiled together with hops, and lastly the bitter must is cooled down using a heat exchanger. The yeast is added to the fermenter,which will convert the sugar into alcohol and co2 during 7 days at less than 22 degrees. Then, the green beer is decanted into the ripening tanks, which are closed with pressure, where the beer will remain ripening for at least one week at low temperature so that the beer absorbs the gas from the yeast and becomes clearer by sedimentation. Lastly, the beer La Socarrada is bottled the isobaric way. The top of the bottle and the label are put automatically, and right after they are put into boxes. From that moment on the beer La Socarrada keeps evolving inside the bottle while maintaining the typical activity of a non-pasteurized beer, in optimum cold and darkness conditions.where the beer will remain ripening for at least one week at low temperature so that the beer absorbs the gas from the yeast and becomes clearer by sedimentation. Lastly, the beer La Socarrada is bottled the isobaric way. The top of the bottle and the label are put automatically, and right after they are put into boxes. From that moment on the beer La Socarrada keeps evolving inside the bottle while maintaining the typical activity of a non-pasteurized beer, in optimum cold and darkness conditions.where the beer will remain ripening for at least one week at low temperature so that the beer absorbs the gas from the yeast and becomes clearer by sedimentation. Lastly, the beer La Socarrada is bottled the isobaric way. The top of the bottle and the label are put automatically, and right after they are put into boxes. From that moment on the beer La Socarrada keeps evolving inside the bottle while maintaining the typical activity of a non-pasteurized beer, in optimum cold and darkness conditions.From that moment on the beer La Socarrada keeps evolving inside the bottle while maintaining the typical activity of a non-pasteurized beer, in optimum cold and darkness conditions.From that moment on the beer La Socarrada keeps evolving inside the bottle while maintaining the typical activity of a non-pasteurized beer, in optimum cold and darkness conditions.