Lautering | Paulaner Brauerei München

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"Beer is a Bavarian way of life." - Robert Schwarz Robert Schwarz
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Robert Schwarz

Hobbies to ride a motor bike and music
Favourite beer Münchner Hell
For me, the art of brewing means … ...to create a great product out of pure ingredients.
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The wort – seasoning of the beer
The wort – seasoning of the beer

Master brewer Robert Schwarz stands in front of the lauter tun in the brewhouse and checks the clarified wort. When mashing finishes, what is left is a malt sugar solution with remainders of malt and the husks of the grain kernels. During lautering, the solid components have to be separated from the liquid ones. "The wort gives the beer its body," says the master brewer. It's no surprise that beer wort is harvested both slowly and carefully.

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The gentle path to taste
The gentle path to taste

During lautering, the brew flows through the mass of spent grains at the bottom of the lauter tun. Schwarz watches the liquid that oozes slowly out of the tun. "Our lautering process is very Bavarian," jokes Schwarz, "because the Paulaner brewers take their time doing it." But suddenly the flow stops. Too many solids from the spent grains have settled on the bottom. "Time for the chipper," says the brewer. The wort starts flowing again.

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Water and wort
Water and wort

It's not surprising that Schwarz attaches so much importance to gentle lautering, because the process has a big impact on the quality of the beer. "This is where the spice of our Paulaner is born," explains the master brewer. After the first wort, as it is known, has drained from the tun, the so-called digest of hot water follows. This washes the remaining malt sugar from the spent grains.

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The brewer and the beast
The brewer and the beast

As Robert Schwarz is standing at the brewery exit that evening, a tractor with a big trailer passes by. But the driver is not delivering any goods – he's picking some up. Sitting at the steering wheel of the bulldog is a farmer who runs a dairy. What is the farmer doing at the brewery? He feeds spent grains – that is, the malt residue left after lautering – to his cows. They make a nutritious animal feed.

» About the master brewer