1 crushing
We crush the grains gently to break open the kernels and get access to the starches inside.
Brewing starts with crushing the grains, mostly malted barley and also wheat, rye and oats for some beers.
Ægir Brewery AS, PB 44, 5742 Flåm Norway | Tlf: + 47 5700 0400, info@aegirbryggeri.no