Mandrin beers are made with naturals ingredients.
Malt : Malt is made with barley or another cereal that is germinated and whose germination is stopped by “kilning”. The color of the beer comes from the roasting. The more grilled the grain is, the darker the beer will be. It’s the malt that provides the sugar necessary for the formation of alcohol as well as the body of the beer.
Hops : They will give the bitterness and flavor of the beer. Our hops comes mainly from Alsace.
Water: It’s the water from the Grenoble region. It is naturally pure and did was not subjected to any chlorination or adjustment of its chemical properties. These conditions are ideal for the production of a quality beer.
The Dauphinois ingredients : walnut, fir, plants of the Chartreuse, hemp, honey are the originals elements that gives the Mandrin its personality.
The hoips give the bitterness and flavor of the beer. After this step, the wort is put into the heat exchanger to be refreshed at 25°C.
The gas is not retained and, at the end of this step, the Mandrin has its final gas composition.
Fermentation takes a week.
The guard takes several weeks.
After re-fermentation, the yeast falls and remains stuck to the bottom of the bottle; even if some yeast comes off (with the transport or non vertical storage), it is not bad for your health, but it is better for the tasting to let it settle once again.
Unlike the Mandrin, an industrial beer is always filtered and pasteurized; there is no re-fermentation in the bottle: CO2 gas is injected during bottling. The foam resulting from this process is made by larger bubbles.
At the Mandrin brewery, all the production is done on site from the brewing to the bottling, labeling and the storage in boxes. One month and a half thus happens from the brewing until the tasting.