Übersetzung für "Gärkeller" in Englisch

A new fermentation cellar and a larger warehouse went into operation.

The vat-room, with a capacity of 10 000 hectolitres is equipped with:

The fully automatic cleaning lid in the open fermentation area as well as the 20 Liter-Keg- for wheatbeer were developed by us.

Its famous holes are formed during the 4 to 8 week drying period in a warm cellar.

Once again, the reactivity of our 8-strong sorting team in the vatting room allowed us to retain only the best grapes.

Only 1 brewer per shift is needed to run the semi automated fermentation cellar.

You can taste this superb beer at the Na Spilce Restaurant – the largest Czech beerhall – which is located in the former fermentation cellar.

The present invention relates to a method of recovering beer from fermentation-cellar or lager-cellar yeast in breweries, whereby the yeast introduced into the intake of a centrifuge is separated into a concentrated solid phase and a liquid phase that contains beer.

The previously known method is limited to concentrating the fermentation-cellar or lager-cellar yeast by means of centrifuges, presses, or filters in order to recover beer from the yeast.

The solid phase leaving the centrifuge will accordingly, although it contains the same proportion of liquid as in the known method, contains less beer in accordance with the particular ratio between the extraction liquid and the proportion of liquid in the fermentation-cellar or lager-cellar yeast employed in the mixture.

While in the brewhouse of a brewery the wort is produced from malt, water and hops, the preparation of the wort for the following fermentation is performed in the downstream fermenting room.

The enlarged vatting room, the underground cellar where we work by gravity, the old vintages cellar, form a new face to Clos du Clocher, in harmony with the surrounding vines.

Our guide will take you to our malt house– which is one of a few unique and unrivalled ones in the world, situated in the heart of the brewery – in the brew house you will taste sweet wort just in the middle of the production process, you will learn about the beer fermentation process in an open fermenting room and most importantly you will get a chance to visit an absolutely exceptional 800-year-old rock cellar where Chodovar beer matures for weeks to become a first-class lager.

The vintner and his team are busy at work in the vat room, which becomes the beating heart of the estate.

Used back in the 19th century as the fermentation cellars, the basement has been redesigned to hold special unique events.

In order to keep the loss of wort on its way to the fermenting cellar as low as possible, the pipes are chased with water at the end of the wort run.

In the past it served as the fermentation cellar, and today it opens on to the most beautiful and panoramic terrace of our little borgo.

A new fermentation cellar was also constructed and outfitted with more than fifty new Taransaud upright French Oak fermenters.

Which is no accidental process; it is accurately directed and controlled via the fermentation temperature in the fermentation cellar.

The Pilsner Urquell Brewery invites you to visit the largest beer pub in Bohemia with a capacity of 550 seats, which can be found in the former “spilka” fermentation cellar.

In the old fermentation cellar the brewery one of the three pools is for a dip in beer 12.000 liters of water and filled with 300 Liter Biergeläger enriched, that is the yeast, that settles.

The wine, from the first vintage produced in our new vat room, now has an extra dimension with more precise and generous lines.

Its seat is in the former fermentation cellar of the previous Vinohrady Burghers Brewery, which was in operation until mid-20th century when it was converted to a storage facility and, in 2001, burned down under somewhat mysterious circumstances.

Visit the uniquely preserved open fermentation room, where you'll learn how beer fermented in the past.

The shoe had to be placed in a new pot together with clay from under the vat, from the floor in the fermenting room and from the area in front of the doorsill and then burnt to dust in the pot.

The museum, in a former bomb shelter at Humboldthain, spreads out over 4 floors and informs about civil bomb shelter during World War II, blind subway tunnels, the tube mail apparatus as well as the historic fermentation cellars of the breweries.