Brewery: carbon dioxide effusion (6)

Sounds of carbon dioxide effusing through a valve in a fermentation tank. The recording was made in the Ursa Maior brewery in Uherce Mineralne (Poland).
Cooled wort is transported into a fermentation tank that contains liquid yeast. A fermentation process starts in the course of which yeast intakes monosaccharides contained in the wort and excretes alcohol and carbon dioxide. The process takes from a few to several days. This is the first time when you can call the liquid beer.
Carbon dioxide escapes through the valve for most of the process. It is only at the end of fermentation when the valve is closed in order to make yeast carbonize beer in a natural way.
Once the fermentation is finished, beer is cooled and yeast is removed from the tank. The next phase is beer conditioning – the liquid is cooled down to about 1 degree Celsius which helps clarify it and mature. Conditioning lasts for about one month. The last stage of brewing is pouring beer into bottles.

Ursa Maior is a microbrewery where beer is brewed according to original recipes. The entire brewing cycle takes over a month and beer is unpasteurized and unfiltered.

Sound recording: Monika Widzicka
Photographer: Ewelina Jędrychowska