Since water is the primary ingredient of beer, it must be extremely pure. Variations in the composition, hardness and organoleptic properties of water affect the beer’s quality and style. Theresianer uses water from dolomitic springs located near the company’s plant in Treviso.
The female flowers of hops, a climbing plant, contain an aromatic substance called lupulin. This powder contains the characteristic bitter resins and essential oils that give beer its typical bitter flavour, and also has excellent antiseptic and preservative properties.
Depending on the point at which the hops are added to the must during the boiling stage, they can either have a bittering or an aromatizing effect. Hops also give the beer a persistent and stable head.
Malt is responsible for the beer’s body and is obtained by processing grains, including barley, wheat, oats, corn and others. The most frequently used malt is barley malt, which is produced through a process that has three main steps: germination, drying and roasting. The final step, roasting, is essential for giving malt its various qualities – darker malt for strong roasty notes, lighter malt for fresh vegetal flavours. Theresianer uses malts obtained only from the best barley – two-row summer barley.
Yeast is a substance composed of microorganisms that transform the sugars present in the must into alcohol and carbon dioxide. The yeast used for fermenting beer belongs to the Saccaromyces family, and can be either bottom-fermenting (S. Carlsbergensis) or top-fermenting (S. Cerevisiae).