Brewing

– an art and a science

Brewers are intensely jealous and protective of their own peculiar approach to the science of brewing. While certain processes always have to be followed, the passion and dedication of individual brewers are manifested in the taste and flavour consistency of their efforts. This is why brewing is considered both an art and a science.

All brewers at Nile Breweries Ltd are consistently exposed to the very latest developments, thanks to our direct access to SABMiller’s global think tank of master brewers.

Malting

Malting is a process that prepares barley for brewing. The barley is steeped in water, allowed to germinate and is then kiln-dried in carefully controlled conditions. During this process starches in the barley are made accessible, and enzymes are formed which convert starch into simple sugars during the subsequent brewing process. The selection and blending of different malts – pale, crystal or roasted – contribute to the ultimate flavour, body, colour and aroma of the beer.

Mashing

During mashing, ground barley malt is combined with specially conditioned water, creating a thick mixture called “the mash”. A specified heating programme continues the conversion of starches in the mash into simple sugars.

Varying the time and temperatures in the mashing programme influences the body and colour of the beer and determines the potential alcohol content.

Lautering

The mash is transferred to the lauter tun, which acts as a giant sieve and filter, separating the rich and fermentable liquid “wort” from the solid grain. As the liquid drains off the grain, it is sprayed by hot water to recover the maximum amount of fermentable sugars.

Wort Boiling

The wort is brought to a controlled boil to balance the ingredients precisely. Hops are added. The type and quality of hops, and the timing of their addition to the boiling wort, determine the distinctive bitterness and hop aroma of the beer. After boiling, the solids are separated and the wort is cooled.

Fermentation, Maturation & Filtration

Selected brewer’s yeast is added to the cooled wort, initiating the fermentation process under controlled temperatures. During fermentation, yeast converts the sugars in the wort into alcohol and carbon dioxide. This young beer is filtered, carbonated and transferred to the bright beer tank.

Perhaps the most important determinant of beer character is the living yeast. Brewers, therefore, give great attention to the integrity and vitality of their own yeast strains.

Packaging

Because beer is best when it is fresh, it is packaged as quickly and efficiently as possible on high-speed lines in bottles or cans. The bottled and canned beer is pasteurized during packaging to ensure longer shelf life.