A bit of history...
The first records of beer making come from the Sumerians, some 5.000 BC. Their technic was rudimentary, with beer served with the grains of barley, so a straw was used to suck the beverage... The Egyptians improved the process, developing the clarification of the wort.

During the middle ages the brewing activity remained restricted to the monasteries, and a lot of stuff was mixed with the barley, resulting in poor quality beer. But in 1516, the Duke Wilhelm the IV, of Bavaria promulgated the Reinheitsgebot (The Purity Law), who ruled that beer could be made only of water, barley and hop (yeast was only known after Luis Pasteur work).

AstraBier, the draft beer of the Vice-Rey is produced IN THE RESTAURANT, in accordance with The Purity Law, being Premium Quality. Beer is kept at 0º C in oxygen free tanks, going straight to the glass
Two varieties are available: Pilsen e Amber Ale.

2-MASHING. Barley starch is transformed in a syrup with several sugars, named WORT

3- CLARIFICATION OF THE WORT. Where insoluble materials are retained .

5-COOKING THE WORT
One and half hour simmering .

6-GOING TO THE BREWING TANK
Yeast addition, brewing and maturation for 15 days

7- FINAL FILTERING. A tricky procedure, using fossils diatom powder.

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