The next phase of brewing occurs in the cellars. Here the ales are fermented at about 68° with a top fermenting yeast. The lagers are fermented under 56° with a bottom fermenting yeast. In this process, the yeast naturally converts the sugars of the wort into alcohol and carbon dioxide. After fermentation, the lagers are stored cold in the tanks for as long as 8 weeks, while the ales are given significant aging in the bottle. This long aging time is expensive but adds greatly to the quality of our beers.
