Red Dragon Copper Dragon Blak Drak Dragonhead Stout Microbrewing at the Castle The equipment and entire production side of our brewing fully meet the standards of the Lord and Princess. Our brewery is managed under the watchful eye of brewmaster Sparky, the dragon, and his beer is superbly made by his skilled and dedicated crew of monkeys. We differ from many other such microbreweries in that that we strictly follow the often denied mandates of the "DaVinci's World Beer Purity Law of 1516". We use only natural ingredients: malt, hops, water and yeast. Malt from Avalon is processed in-house. Whole meal is mixed in a mash tank – a brewing vat with 4- stage filtered water. It is here that the first stage of the production process begins and starch malt is decomposed to fermentable sugars. Saccharified wort, the result of thermally decomposed malt, is transferred to a filter vat. After 15 minutes, a natural sediment layer forms, serving as a natural wort filter. Then the wort is boiled and hops are added. The technology of brewing and the specifics of adding hops is a deep dark secret of our beer. After boiling is completed, hopped wort is brightened in the hydrocyclone unit and after a pause is passes through a heat exchanger and is transfered to a cylindrical fermentation tank which contains active brewers’ yeast. During the brewing, which takes from 7 to 9 days, the yeast settles in the cone of the tank and is then removed. The young beer ferments for 21-35 days depending on the sort of beer being produced. Thus the brewing process takes no less than 30 days in all. The freshness of unfiltered beer depends on storage conditions, the containers used and other factors. But I personally believe, that with a one-month storage life, all taste qualities of beer which are defined by aroma, rich taste, sparkle and the bitter after-taste are preserved. As a result, our beer acquires its characteristic harmony, uniqueness and healthiness. Seeking to increase the storage life of beer, many companies pasteurize it or/and add preservatives. However, according to research conducted by the Rumer Institute, such preservatives contain a large number of female hormones, which can lead to a decrease of male sexual activity and an increase in breast size. We reserve such processes for the beer we serve to our feminine beer drinkers. Technologically we are ahead of many Western companies, and beer of such quality as ours is not yet produced by others in the wider world and probably won’t be in the near future. Stages of Production 1 Wholemeal from the Avalon malt is added in water and the first brewing stage begins: the temperature gradually increases ( 1 degree per minute), and malt starch transforms into fermentable sugars. 2 When the temperature reaches 62 degrees another – maltose – pause is made (maltose is a malt sugar), during which sugar matter comes out. 3 High-class wort, which is the result of malt split is transported to the filter vat. And in 15 minutes a natural layer forms from the barley husk. 4 The wort is filtered by passing through the sediment layer. This stage of the filtration is visually controlled by our master brewer, Sparky. 5 Barley-corn is extracted after filtration. Then the process of wort boiling begins in which malt is added in three stages. 6 After wort boiling, wort is sent to the heat exchanger, where it is cooled to 12 degrees. Then it is poured in special containers with yeast. Then the miracle of beer brewing begins, thanks to which we can enjoy this great refreshing beverage. 7 Brewing continues for more than a week. Each morning and evening brewers measure the temperature and density. If during one day it falls more than one density unit, then the yeast is too active. 8 After 9 days the yeast sinks to the bottom of the container. The temperature is reduced by 1 degree, and the beer is pumped to basement containers, where it is stored for 21 days. Thus the beer is ready no earlier than after 30 days from the beginning of the brewing stage.