In this phase the enzymic, mechanic, and thermal processes take place. Malt ground in the brewery mill is placed in the mush tub, and there – when mixed with hot water – releases the components necessary
to produce beer. Then, in the filter tank wort is separated from malt left after mashing, so called spent grain, that is handed over to local farmers as an ideal product to prepare feed. The wort is boiled and seasoned with hop in the brew kettle. In another tank boiled wort is filtrated and then cooled down to the temperature of about 12 oC. The wort prepared in this way is then undergoing fermentation.