The crushed malt is mixed with the finest brewing water from our own springs. Most of the malt starch is transformed into malt sugar by the malt’s own enzymes. The special temperature range between 62°C and 72°C is maintained for this process. In filtration, the liquid elements are separated from the solids. The liquid elements – known as wort – undergo further processing. We pass the so-called draff, or solid elements, onto farmers as nutritious animal feed.