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Production
The brewing of products is an art. Only the finest quality raw materials are used. Water is provided by the Obuoba Ditilleries own collection system and desalination plant, so the entire facility is totally self-sufficient in this precious resource.

First, malted barley is ground and fresh water is added to make "mash". The mash is used to prepare "wort," a mixture that is combined with hops and boiled in traditional coppers in the brew house.

This gives the products' its full, bitter-sweet taste. The brew is then cooled and transferred to fermentation tanks. At this stage yeast is added and the brew is allowed to ferment for one week. After the yeast has been separated the young beer is transferred to cold storage tanks at constantly controlled temperatures and allowed to mature.

The final stage involves passing the beer through extensive filtration after which it is bottled or kegged. The entire process takes four weeks.

Obouba Distilleries 2010 | An A-Mole Initiative

 

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