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In compliance with Organic Law 15/1999, of 13 December, under the Personal Data Protection Act, we inform you that data collected will form part of an automated file, under the ownership of BARCELONA ACTIVE SPM S.A., with registered office at 162-164 Calle Llacuna, Barcelona, with the aim of managing enrollments and of informing of the company's activities and services within its field of action. You will be able to exercise access rights, rectification, cancel cancellation and/or opposition via written communication to the Legal Services of BARCELONA ACTIVE SPM S.A. at the aforementioned address.

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The brewery is the factory where all the spaces, tanks, tools, machinery, products and raw materials necessary to be able to brew are located. Inside this factory, the heart is the workshop or brew-house (hot zone), where the barley (or other malted cereal requested by the recipe) is macerated and washed. Then the bagasse (the used cereal) is separated from the must, which comes to a boil, where hops are added if we want to make the beer bitter. The pH and density measurement will reveal if it is necessary to rectify acidity, density, etc. When the boiling ends, the must is cooled and transferred to the fermenter (cold zone), where thanks to the action of the yeast, the sugar is transformed into alcohol.
To achieve the desired style for about 8/15 days, the parameters of the beer are controlled and other elements (fruits or spices) are added and, in three more days, it is clarified. Once packaged and depending on the fermenter system (atmospheric or isobaric), it will be ready to do a last cold conditioning and put the product on sale.

Brewers are in charge of planning and supervising this entire brewing process. However, the specific functions of these professionals will be determined by the size of the brewery and the number of fermenters. In small breweries they will be in charge of all the tasks, while in the larger brewers there is a professional specialization in the different phases, and the master brewer is the one who coordinates the production team and all the processes in order to ensure the good practice in the facilities and the quality of the final product.

The trend towards the consumption of food with more and more natural blows means that, in recent years, craft beer has been in increasing demand. Even more and more it is common to find breweries that also work as a point of sale or that offer the option of guided tours and tastings.


  • Take care of the brewing process and ensure that it is carried out in the best conditions.
  • Supervise the reception of raw materials in accordance with the established with the supplier, controlling quality, analytical tests and certificates.
  • Carry out the cooking of the cereal in order to extract the must and its arrival at the fermenter, where it will inoculate with yeast.
  • Manage the constant cleaning and sterilization of the equipment, guaranteeing hygienic and sanitary security.
  • Ensure the correct environmental conditions (temperature, humidity, light) and the equipment where the fermentation and maturation of the product takes place, applying the correct deadlines for each type of beer to be brewed, with the aim of acquiring the virtues and characteristics that will give it quality and make it unique.
  • Proceed to pack the beer so that it continues its process of improvement.
  • Control the commercialization process of the different products that are produced in the brewery, whether in direct sales, distribution, etc.
  • Assume the sales and marketing functions associated with economic and territorial promotion phenomena such as beer tourism, school visits in the workshop, the organization of tasting workshops, among others.
  • Ensure compliance with analytical tests established by regulations in order to ensure the quality and food safety of the product and comply with the associated administrative control processes.
  • Attend audits of official regulatory bodies.

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