Highlander beers were created in compliance with all regulations related to the production of food and demands in terms of equipment, production premises, hygiene and food safety, as verified by the Public Health Institute of the Republic of Srpska and PI Veterinary Institute of the Republic of Srpska “Dr. Vaso Butozan” Banja Luka.

All production processes (except fermentation temperature control in the fermenters) are governed by man, meaning that every bottle has been filled, capped, labeled, and packaged manually.

We use only the best natural ingredients by world’s leading manufacturers such as:

  1. Weyermann – malts, https://www.weyermann.de/
  2. Ireks Aroma – malts, http://www.ireks-malz.de/Malt-for-brewing.htm
  3. Yakima Chief – Hopunion – hops, https://ychhops.com/
  4. Fermentis – yeast, http://www.fermentis.com/

Production of craft beer consists of the following stages:

  1. Milling of grains and creation of water profile by changing the existing concentration of minerals in water depending on the style of beer.
  2. Mashing – mixing water and milled grains at temperatures from 65 to 69 degrees C in order to convert starches and proteins from the grains into simpler fermentable sugars and obtaining wort.
  3. Sparging – separation of the liquid (wort) from used malt, adding water at 75 degrees C and transferring to the boil kettle.
  4. Boiling of wort – usually lasts up to two hours during which hops are added according to a certain schedule. Hops added earlier into the boil release more bitter compounds into the wort while those added later in the boil release more aromatic and less bitter compounds. Besides that, hops are natural preservatives with a strong antibacterial action which is very important for healthy fermentation. Also, they have positive effects on foam stability.
  5. Fermentation and aging – after the boil wort is cooled down to room temperature and transferred to the fermenter. Then pure oxygen is introduced along with yeast initializing fermentation – the process in which yeast consume wort sugars and other fermentable compounds and produce alcohol, carbon dioxide and other compounds that determine the final flavor of beer. In other words – yeast make beer. Young beer is then aged in the fermenter for two to three weeks depending on beer style.
  6. Bottling – young beer is transferred from the fermenter to a special container where it is mixed with boiled water and sugar or honey so yeast could consume it in the bottle creating carbon dioxide, i.e. carbonated beer as we know it. This is also called re-fermentation or secondary fermentation. After additional two weeks to a month of bottle aging the beer is ready for drinking!

All beers brewed in Highlander Craft Brewery are unfiltered and unpasteurized, meaning they preserve all nutritional compounds from grains and also live yeast which makes them very nutritious and healthy.

They do not contain low quality substitutes for barley, wheat, or rye malts such as corn and rice, and they do not contain any artificial additives characteristic for commercial industrial lagers such as artificial enzymes for improved mash efficiency, fermentation facilitators, flavor enhancers and foam stabilizers, artificial colors, aromas, etc. All visual and flavor characteristics come from the blend of natural ingredients and one essential feature – love. This trade may be hard but at the same time it is a great pleasure because it is an honor and privilege to be able to continue the tradition of making beer in the way our ancestors did several thousand years ago, with the aid of more modern equipment of course.