Cooking Saccharification
Cooling Yeasting
Animated diagram
Tourist formulas

Cooling Yeasting

The malt will be cooled while descending by gravity in the plated exchangers (8 plates are floating in 3 exchangers). The purpose of that cooling is to add yeast of which the optimum active temperature is 28°C. Rakes as stirrers, set in motion by means of belts and pulleys rise and descend in the plates to maintain the homogeneity of the malt.

The malt at 65°C is then poured into the 24 plates of the exchanger. Cold water from the water tower is poured into the exchangers containing the plates. The plates, due to the cold water, are cooled to 35°C.

Two brass containers collect, still by gravity, the cooled malt. The residual liquid of the previous distillations, called clair, is added the malt (700 l), together with cold water (800 l as an average) coming from the water tower. In total, 1500 l of clairs and cold water are collected in each container. The temperature of the malt is then optimal to add the yeast (28°C). Remarkable is the fact that on Thursdays and Fridays, the temperature of the malt is deliberately lowered at 25°C instead of 28°C, in order to stretch the duration of fermentation (3 days instead of 2).

1 kg of bakery yeast (Saccharomyces cerevisiae) is added for each 2500 l of substance contained in the yeasting tank, or a total of 2 kg per 5000 l. The whole is continuously mixed by means of a large wooden pallet (called "touilleau") manually operated by a workman.


Animated and commented scheme of the production process (Flash)

  Distillerie Claeyssens de Wambrechies
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