Beer brewing

Water, malt, hops and yeastare the four core ingredients for beer.

Water is drawn from artesian wells that tap Jurassic and Cenomanian aquifers 290 meters deep. The best sorts of hops are grown in Ukraine, the Czech Republic, and Germany. Malt is derived from sprouted barley (or sometimes wheat) grains dried at specific temperature and humidity.

At the start of the production cycle crushed malt is mixed with water. The mixture is heated within a specific temperature range. At this stage the proteins and starch contained in malt turn to liquid and break down into sugars that are then fermented by yeast. The resulting solution, called wort, is filtered. With hops added, it is boiled for some time to give it an aroma and a pleasant bitterness. Then the wort undergoes clarification.

Clarified wort is cooled to fermenting temperature before yeast is added. Obolon meticulously selects only the best yeast strains to ensure optimum beer fermenting conditions. The sugars are fermented by the yeast, broken down into alcohol and carbon dioxide. Young beer is then kept in special tanks at minus one or two degrees Celsius till it matures. This gives it its one-of-a-kind flavor and aroma while also naturally saturating it with carbon dioxide.

Throughout the production cycle beer never comes in contact with air, as oxygen ruins the flavor of the beer. After fermentation, beer is filtered to make it transparent, and then decanted into bottles, cans, or kegs.