The whole brewing process begins in the brewing house. One gyle is 250 hectolitres and it takes 12 hours to finish the whole process. Here you can see four copper vessels. The whole process begins in a pulping tank, where a particular amount of malt is mixed with 37 C water. The mixture is then pumped over to the mashing tank, where the mashing process is carried out. In the mashing process amyl is extracted from malt grain. Under high temperatures and using enzymes amyl is then transformed into fermentable sugar. The mashing process has two phases: in the first phase the mixture is heated to a lower temperature (over 60 C) at which sugar is generated and then, in the second phase, to a temperature of over 70 C. The mashing process lasts from 3.5 to 4.5 hours. After the mashing process is finished, the mixture is pumped through the pulping tank into a straining tank. This tank is equipped with a perforated bottom on which the scum the spent grain - is washed and is thus separated from malt wort sweet water which flows across a layer of settled malt and then through straining taps into the last tank the wort-pot. To improve the yield, the mixture is stirred by a stirrer and sprinkled by a revolving sparger. Hops are added into the mixture in the wort-pot. Nowadays, granulated hops and hop extracts are used. Then the mixture is boiled turbulently from 1.0 to 1.5 hours. During this boiling phase bitter substances are leached from the hops. The final product of the brewing house is wart. Wart contains fermentable sugars, bitter substances, proteins and other substances. The mixture flows through a whirling tank which is placed below the floor level and where solid hops parts sediment. Then the mixture is pumped into the cellars, where the fermentation process proceeds.