THE SOURCE OF THE ALE
Brewed and crafted in our small family owned facility located in Steðji farmstead in the historical upper Borgarfjörður region using the warm fermentation method.
This Ale is made from in small batches through a meticulously formulated recipe that carries through all flavours of our natural high quality hops and barley, all sustainably sourced raw materials to make a sweet, full-bodied and fruity taste.
The Icelandic glacial water used to make our Ale is sourced from water that comes from the Langjökull glacier, the secret behind every precious GlacierFire product. For more than 5000 years, this spring has provided abundance to its every visitor, filtered by an impenetrable barrier of lava. The spring is continuously replenished by rain, snow and melted ice from the mighty icebergs that pepper the area.
The resulting Ale is the finest batch of progressive Lager ever made, epically produced under the Northern Lights.
Ultra smooth, yet conceals a tantalizing hint of fire to allure even the most refined palate. It exemplifies the ultimate combination of exceptional ingredients presented in an exquisitely designed decanter. An extraordinary culinary complement.
EXPERTLY CRAFTED BY OUR GERMAN BREWMASTER
Unrivaled quality and consistently exceptional taste. Crafted from the finest non-genetically modified Barley then blended with the finest Glacial water, complemented with a hint of high quality Hops and Icelandic Ingredients.
Brewed to perfection, with a clean crisp, authentic Ale taste. Unadulterated.
All Natural Ingredients
Brewed with our proprietary blend of ingredients, perfected with GlacierFire Glacial Spring Water. Starts with a tantalizing hint of fire, and leaves a lasting impression of pure smooth luxury.
Epically Bottled & Certified
Icelandic water from springs originated from the Bláfjöll ranges, collected and processed in state-of-the-art processing facilities to create this special product in the brewery.
THE NUTRITIONAL INFORMATION
HOW WE MAKE IT
MALTED BARLEYTo begin, the brewer makes malted barley out of barley husks. To make the malt, the barley is immersed in water, where it germinates, or sprouts. The sprouted barley is then dried in a kiln.
THE MILLA mill cracks open the malted barley kernels with steel rollers, exposing the starches inside. Starches convert to sugar and later convert to alcohol. We call these broken kernels “grist.”
MASH TUNNext, the grist goes into the mash tun, where hot water is added to make “mash” with a porridge-like consistency. In just about an hour, the hot water has acted as a catalyst to convert starches to sugars. The result is called the wort, a mixture of barley husks and sweet liquid. It’s also known as sweet wort, because bittering hops haven’t yet been added. This water temperature plays a big role: 145 degree water makes for highly fermentable wort, for crisp, dry Ales, where 155 degree water creates fewer fermentable sugars in the wort, creating sweeter, richer Ales. Once the desired wort is arrived upon, the temperature is jacked up to 170 degrees, ending the conversion of starches to sugars completely. The result is a wort that is less viscous and easier to separate from the mash. This is what’s known as mashing out.
LAUTER TUNThe lauter tun acts like a big sieve, separating the barley kernels from the liquid that will become Ale. To increase the level of filtration, some of the first wort to be separated may be put back through a second time. This is known as recirculation. Additional water may also be added in a process called “sparging”. In an attempt to get every last bit of extractable sugar out of the mash. Sparging is sometimes done continuously through the lautering process, or done separately, creating two worts from the same batch of mash. The brewer can opt to combine the two worts into one, or keep them separate and create two types of Ales. Temperature has an effect in sparging: too cool and you won’t extract many more sugars. Go too hot and the wort becomes bitter.
WORT RECEIVERThis is an optional step in the brewing process that allows the brewer to increase capacity. The wort receiver holds the separated wort until it is ready to be transferred to the kettle for the next step. It allows the wort to be collected there before it is sent to the brew kettle, which, in a large brewing operation, would still be brewing the previous batch of wort to come through the lauter tun.
BREW KETTLEThe wort is collected from the lauter tun and is transferred to the brew kettle. The brewer checks to make sure that the sugar concentration is at the desired level. It’s measured as a sugar percentage by weight, and is known as the original gravity of the wort. The wort is boiled, and then hops are added. The boiling does three things: first, it sterilizes the wort so that later, when yeast is added, the yeast is the only microorganism in the wort. Second, it extracts the bitterness from the hops, flavoring the Ale to the brewer’s design. Lastly, it coagulates malt proteins so that they can be skimmed out along with the hops. After the first round of hops, additional hops can be added. The hops added later are typically for aroma, as these hops are not in the kettle long enough for the aromatics to be boiled away. The brew kettle step typically takes no more than two hours. After that duration, the wort could become more bitter than desired.
WHIRLPOOLWith the hops now added to the wort, it’s now called “bitter wort.” And the hops and proteins need to be skimmed off. Here, a whirlpool action draws all solid matter to the center of the tank and the wort can be drained off from the edges.
HEAT EXCHANGERAgain, active temperature management is a key consideration for the brewer. At this point in the fermentation process, the wort needs to be cooled. If cooled too slowly, unwanted chemicals can be released in the wort and you run the risk of microbial contamination. So a heat exchanger is used to cool the wort down fast. The heat exchanger runs cool water separated by a thin plate from the wort, which is piped in the opposite direction. Once the wort is sufficiently cooled (40-45°F for a lager, and above 55°F for an ale), it’s added to fermentation tanks, where the yeast is introduced.
FILTRATIONFresh out of the fermentation tank, as you can imagine, the Ale is full of yeast and particulate matter. When these are strained out here, rendering it a clear liquid, it’s referred to as “bright Ale.” But here again, the brewer must take care to not filter out what makes this Ale style what it is. The correct color and flavors must be preserved. Some brewers surpass the sterile filtering by pasteurizing their Ale, getting it just hot enough to kill the yeast and any other bacteria.
CONDITIONING/LAGERINGThis process is considered the secondary fermentation. Once the Ale is at the desired gravity, it’s cooled and conditioned in a bright Ale tank. Here, the flavor is refined. Ales take less time, lagers take longer and are conditioned at lower temperatures that are near freezing. The product then goes to the filling line to be bottled.
Volcania AleAle is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. Historically, the term referred to a drink brewed without hops.
As with most beers, ale typically has a bittering agent to balance the sweetness of the malt and act as a preservative. Ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. Later, hops replaced gruit as the bittering agent.
Our Ale is volcanically brewed from cereal grains and icelandic water in a microbrewery to create a work of art.
Typical Values Per Serving
TOTAL CALORIES 150 kcal
Total Fat (G)0
- Saturates (G)0
- Trans Fat (G)0
Carbohydrates (G) 13
- Fiber (G)8
Proteins (G) 1
Salt (G) 0
Contains Significant amounts of Magnesium, Selenium, Potassium, Phosphorous, Biotin, B3 (Niacin), B5 (Pantothenic Acid), B6 (Pyridoxin), B9 (Folate), with smaller amounts of B1 (Thiamine), B2 (Riboflavin), B12 (Inositol) and choline.