The brewery is based mainly around a 1150 liter mash tun a 1200 liter stainless steel brew kettle and seven fermenting vessels producing 10 000 liters monthly, located in and old sausage factory, surrounded by the multi-cultural liveliness in the southern industrial part of Malmö, where producing highly expressive handcrafted ales will go hand-in-hand with the expressive neighborhood, accompanying the bread, confectionery and gasoline smells with aromas of green hops, fresh water, quality malt and lively yeast.
Grinding the Malted Barley before brewing
Labeling the American Pale Ale
Transferring the wort to the kettle
Working the mash