Our beer and the brewing process

Brewing process

At the Novosad Brewery, beer is brewed using traditional methods that have been in use for centuries. The beer is brewed from four basic ingredients: barley malt, hops, and water; after brewing, brewer’s yeast is added to the fermentation tanks. We do not add any preservatives, flavor enhancers, colorants, foaming agents, or diluents to our beer. We do not filter or pasteurize our beer, which is why we say: “OUR BEER IS MEDICINE!”

We grind the barley malt in a mill and pour it into the brewing kettle, where we have pre-filled it with water at a temperature of 36°C. We sparge the water with the ground malt using hot water up to a temperature of 51°C; during this phase, we break down the proteins contained in the malt. After mashing, we transfer 1/3 of the mixture to a preheated lauter tun and continue mashing the remaining contents (breaking down the sugars). After saccharification, we bring the mash to a boil and transfer it in batches to the lauter tun. There, we maintain the temperature at 78°C. Once the temperature has stabilized, we refer to the mixture as wort. We then strain the wort, separating the solid components of the leached malt (spent grain) from the clear wort. We then sprinkle the spent grain with hot water and mix this so-called “spent grain wash” back into the wort. We repeat this process twice and strain it each time. We then drain the spent grain out of the lauter tun through a drain and do not process it further. Even after mashing, however, the spent grain is rich in nutrients and makes excellent feed for livestock, fish, or game. In the past, bread was even baked from spent grain.



We bring the strained wort, rich in extracted sugars and proteins, to a boil and add hops. Once added, the hops serve as a natural preservative and also impart a characteristic flavor and aroma.

We add hops a total of four times during the boil. We boil the wort with the hops for approximately 90 minutes, and the resulting solution after boiling is called wort.

After boiling, we transfer the wort to a lauter tun and allow the precipitated proteins and hops to settle in the center of the vessel. After settling (30 minutes), we rack (drain) the clear wort into a cooler, from which the cold wort flows into the fermentation tanks. We add brewer’s yeast cultures to the fermentation tanks and allow the sugars to be converted into alcohol (10°C) until the desired fermentation level of 70% is reached. Once this level is reached, the young beer is cooled to 2–3°C; the yeast settles to the bottom of the vat, and the green beer is drawn off into lagering tanks, where the beer matures for approximately 70 days. Once matured, the beer is ready and can be transferred to transfer tanks, from which it is bottled, kegged, or served directly in the brewery restaurant.