How long does it take to make a beer?

The time required to produce a craft beer depends on many factors, not least the style: we asked the brewers for some specific info.

Some time ago there was a commercial on television that declared that it takes ” at least 300 hours ” to have a quality beer . Obviously, the commercial was referring to an industrial beer, a lager that you can find in all supermarkets.the time it takes to brew a craft beer depends on many factors, not least the styleAccording to the advertisement, this beer therefore needs to rest around 13 days to get that taste. And a craft beer? How long does it take for a brewer to make a craft beer? There is no precise and unambiguous answer and, if it seems simple to you to establish what affects the brewing process, know that it is not. Typically, the amount of time it takes to brew a craft beer largely depends on the yeast used, how it is used and the style. For this reason it cannot be generalized , but driven by the competition with the mustache brewer we could not try to give an answer. I asked “ How long does it take you to make your beer?”To two Italian craft breweries and a brewery cellar, each of them specialized in a different type. The first is from the Lodi area, and is known and loved for all its beers, but above all for its high fermentation and for its exemplary work on barley wines. The second is a very young brewery in the province of Treviso, much appreciated, which focuses its production on low fermentation. The third is not a brewery, but an aging brewery that holds extraordinary and curious mixed fermentations on the outskirts of Bologna.

High fermentation – Brewfist


A normal grain to glass cycle for our top-fermented beers can range from 23 days for low-alcohol beers such as a Session IPA to 30 days for a high-strength beer, such as an Imperial IPA. For important beers such as a barley wine, where the alcohol content exceeds 10%, we have a production time of about 45 days , before proceeding to packaging or putting the beer into barrels.

Low fermentation – Birrificio del Doge


The batch lasts between 10 and 13 hours (double batch of 500 liters, as the vats are 1000 or 2000 liters). Regarding the part in the vat, the beer ferments in isobaric , therefore we do not referment in the bottle and in the keg, the carbonation is given by the final part of the first fermentation (the yeast eats the sugars and produces co2). This allows us to get a nice cleaningin our low fermentations, which would not be possible with the refermentation. The fermentation is followed by a part of decanting, in which the yeasts flocculate and decant. At this point we carry out regular purging of the yeasts. It is very important to lower the temperature gradually and always purge the yeasts through the same timing, in order to keep the quality constant between one batch and another. After purging the yeasts, we transfer the beer into horizontal maturation vats in order to precipitate the yeasts, proteins and any other solid part inside it faster and more effectively. In these ripeners, the beer remains at least 2 weeks at very low temperatures, below 5 ° C. After that, the beer is ready to be bottled or kettled.

Mixed fermentation – Ca ‘del Brado


A cotta lasts about 8 hours (but we acquire the wort on our recipe from an external brewery). Then, in the case of our brett ale, there are approximately 5 months of gestation of the product (fermentation, aging in wood and refermentation). In mixed fermentation beers after fermentation with Saccharomyces, it takes 6 to 12 months of aging (always in wood) for the work of the bacterial flora and Brettanomyces . For IGA, fruit sour ale and blended projects, our times are within those indicated above or may be further extended.

We had no doubts that craft beer was a slow product , but reading these three short interviews makes us even more aware of how big the difference is between a supermarket product and one from a small producer. It seems obvious, right? Well, to hear certain advertisements it would seem not.

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