Fermentation is the transformation of sugar into alcohol and carbondioxid with the help of yeast. The fermentation takes place in the wash backs which are made of wood or steel.

The used wood is Douglasie, Larch, Cypress but the most used wood is Oregon Pine because it has small pores and it is high grown. At first the mash has to be cooled down to max. 24 degrees and the wash back is filled to a maximum heigth of two third. The added yeast doubles in about two hours and the wash start to foam very heavily. The temperatures rises up so the wash has to be cooled permanently. Rotating knifes cut the foam.


In the next phase which lasts about 12 hours starts a bacterial lactic acid fermentation. Multiple aromas develop and the pH drop. After more than 60 hours develop unwelcome aromas. The fermented wort is now a dark cloudy beverage like a beer with about 5 to 8% alcohol. 85% of the mash has been transferred into alcohol, yeast cells and carbondioxid. With the fermentation where alcohol is produced the customs officer has an eye on every following step.