There is a seemingly simple task at the tapping – to tap the beer into barrels or bottles. Beer cannot be improved with tapping, but many things can go wrong. It is important during the tapping to stop the access of oxygen and that we preserve the original sharpness, aroma and taste of beer!
In the barrel room the barrel must be thoroughly washed – both from the outside and especially from the inside. It often happens that also the lye and the acid have a field day. After thorough rinsing with water and final sterilisation with steam we pressurise the barrel with the inert gas – carbon dioxide. Then finally we fill the barrel with beer. Proper filling of the beer keg confirms both the flow meter and the correct weight of the full barrel. In an hour, we wash and fill 60 barrels.
At the bottling line, the bottles are cleaned with hot liquor, which simultaneously removes old labels. The bottles are then checked several times if they are clean and intact. Before filling they are pre-blown by carbon dioxide. After filling with beer we quickly close the bottles with crowns. After checking the correct filling of the bottles, we stick the labels, put them in the crates and send them to the customers. Just like that, after an hour we wash and tap 22,000 bottles.