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HOW IS ROSITA MADE?
This handcrafted artisanal beer is made with water, barley malt, hops, yeast, honey and sugar. We do not add any other preservative products that change its organoleptic properties.
 
THE COOK GROUND GRAIN MALTA
The process begins with grinding the grain of barley malt for later cooking water at various temperatures between 40ºC and 78ºC for a very specific times. This process results in a liquid containing sugar called the wort that is filtered and re-fired at even a higher temperature.   During this second firing, hops and honey are added to the wort.
 
REST AND FERMENTATION
After this phase of cooking is completed, we allow the batch to stand and decant the batch to reject the remaining hop precipitation. We then enter the phase of fermentation with the introduction of yeast which will convert much of the sugars into alcohol and converting the batch into beer.
     
INTO THE BOTTLE AND THE SECOND FERMENTATION
After the first fermentation, subsequent yeast levels are monitored in the drink for several days during the rest process.  It is then, after adding a small amount of caramelized sugar, packed in bottles and placed in the fermentation room. In this room, Rosita will take between 8 and 10 days to complete the second fermentation phase which is monitored by controlling the pressure of the bottles.
 
LABELING AND DISTRIBUTION
This is the moment when the bottles are labeled, prepared for shipment to distributors, and eventually find a happy home in your refrigerator.
 
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