80% of water, 15-20% of Malt, 0.1% of Hop and 1% of Yeast are used to make the beer.

- Extract the sugar from the malt grains with warm water in the beer kettle.

- This sweet water is then transferred to the lauter tun and is separated into malt and sweet liquor.

- Sweet liquor is pumped into the adjacent kettle again where it is boiled and flavoured with hops and changed into Wort.

- The wort is then pumped to the back side fermentation tanks where yeast is added to start fermentation and beer production.

- Weiss is produced using top fermenting yeast

- Pilsner & Dunkel are produced with bottom fermenting yeast.

- After approximately three to four weeks Weiss is then ready to drink. Pilsner & Dunkle take approximately five weeks.

- At the end of fermentation the beers are pumped into the beer dispensing tanks for the maturization which is controlled at 0 degrees centigrade.

- Castle Oktober is using the “ECOLAB” brand for CIP to ensure total cleanliness of the brewing equipment.

- Weiss beer;

An unfiltered and cloudy wheat beer refreshingly crisp and creamy aroma with a well-rounded, delicate bitter dryness.

- Pilsner beer;

Has a rich amber color, a smooth light malt accent with corny aroma, otherwise grassy.

- Dunkel beer;

A dark, unfiltered beer, excellent quality, impressive great tropical-malty aroma flavors start out malty and finish sweet with hints of warm spice.