The boiling kettle is filled with the wort and further ingredients are added: hops, possibly also sugar and herbs, depending on the recipe. We use two varieties of hop: Hallertau Magnum to add the bitterness and Kent Golding to produce the specific aromas. The wort is boiled for approx. 90 minutes. Through centrifugal forces, the whirlpool separates the solid particles from the wort. The heavier particles are pushed towards the centre of the kettle so we can harvest the wort, which is lighter in weight and clings to the walls of the whirlpool. The boiled wort is quickly cooled down to a temperature of approx. 24°. As all of our beers are top-fermented, this temperature is quite a bit higher compared to the brewing process of pils or other bottom-fermented beers, where the wort is cooled down to between 10 and 14°. We start off with cold water that gains heat through this process. This water is then recycled for use in the warm water tank and used for the next brew.