The malthouse is the place in the brewery where everything starts. This is where the so-called wort – a mixture of water, malt and hops – is prepared, and which undergoes fermentation later. To make the wort, the malt is run through a roller mill and cracked. Mash is prepared from it , then the mash is lautered to obtain a clarified wort. This is now known as “sweet wort” until the hops have been added. The boiling process continues, then the wort is filtered and chilled to a yeast favourable temperature. Once yeast is added, the fermentation process begins… but this is already happening in another part of the brewery – the fermentation house.
The impressive four-storey Warsaw Brewery brewhouse, is the largest preserved factory building. The main body of this historic building was built in the latter years of the nineteenth century. The rectangular, vast edifice was almost completely stripped of any historical details during the post-war reconstruction, but fortunately the layout of the windows and the partition of the façade continue to testify of its age. Moreover, the sheer scale of the building and the empty spaces left behind where the copper vats used to stand, gives a good glimpse of what was certainly an a we-inspiring production process.