File:WWS Brewerythesoundofescapingofcarbondioxide6.ogg

English: The sound of carbon dioxide escaping from the beer through a hole installed in the fermentation and seasoning tank. The recording was realized in the Ursa Maior brewery in Uherce Mineralne (Poland).

Cooled beer wart is deposited in the fermentation and seasoning tank, where yeast has previously been poured. Alcoholic fermentation process is inaugurated, in which the yeast eats monosaccharides contained in the wart and excrete alcohol and carbon dioxide. The process lasts from a few to a dozen days. Only at this stage the obtained liquid can be called beer.
For the majority of time carbon dioxide passes freely through the valve in the tank. Only towards the end of the fermentation process the valve is closed for the yeast to naturally saturate the beer with carbon dioxide.
When the fermentation process comes to an end, the beer is cooled down and yeast removed from the tank. Then the seasoning process is inaugurated – the liquid is cooled down to the temperature of ca. 1 degree Celsius, which favors its refining and maturation. Seasoning lasts about a month. Bottling the beer constitutes the last stage of the production process.
Ursa Maior jest is a microbrewery, where the beer is produced according to the brewery’s original recipes. The entire production process lasts about a month, the beer is unpasteurized and unfiltered.

Sound recording: Monika Widzicka