We brew our beer according to the German purity of law from 23rd April 1516 and it is the only official Food and Beverage law in the world and still applies to date for brewing beer in Germany. There are only 4 natural ingredients used:
* Water
* Hops
* Malt
* Yeast
The brewing process is divided into four different stages in the (I) Mill, (II) Brew house, (III) Fermentation Room and (IV) Storage Cellar.

I. MILL
At L?wenburg Shenzhen, we use five types of barley malt for production, Vienna, Wheat, Pilsner, Caramel and Roasted malt. Malt corns, which are malted from barley, are cracked during the milling process. The end product is grist which is easily soluble in water.

II. BREWHOUSE
In the brew house, four processes take place:
(1) Mashing; (2)Lautering; (3)Boiling; (4) Whirlpool.
1. Mashing:
* Grist and water are mixed in the copper kettle and the resulting liquid is called mash.
* Ingredients of the malt are added and the enzymes convert the starch of the malt into soluble sugars.
* Thereafter, the solution is kept at varying temperatures between 35° and 78° Celsius.
2. Lautering:
* As the husk of the malt ingredients are insoluble, mash is passed through a sieve.
* The remaining liquid is called wort.
3. Boiling:
* The wort is boiled for 70 minutes at 100° and hops are added for bitterness.
4. Whirlpool:
* The wort is then pumped into the whirlpool where the proteins are separated by centripetal force.

III. FERMENTING ROOM
Here, the wort is chilled down from 100° to 9° Celsius and pumped into a fermentation tank. Yeast is then added and during the 6-7 days of fermentation, the yeast converts the malt sugar in the wort into alcohol and CO2. This fermented liquid is called green beer.

IV. STORAGE CELLAR
Green beer is pumped into a storage tank where beer starts to develop its aroma for three weeks and flavour through a process also known as "ageing".
* The natural CO2 is tied to the beer (bunging apparatus).

V. DISPENSING TANKS
The ready-to-serve beer is then transferred to dispensing tanks where they flow to the bars to be served on tap.