4) Filtration: The pulp is transported to the strainer where the separation of the solids from the extract will be made. In the end the Bynoypoleimmata are given free of charge to breeders of the area as an additional feed.
5) Boiling: The grape must is transported to the kettle where it is heated to boiling temperature. In this stage is added the hops which will give the beer complex aromas and flavors as well as the characteristic bitterness. Another purpose of boiling is to concentrate the mash and sterilize it.
6) Centrifuge: At the end of boiling the must is transported in a container where it enters tangentially creating a turbine (Whirpool) resulting in the solid residues to be precipitates in the form of a cone.
7) Cooling and oxygenation: The wort is cooled through the alternator at the temperature of the yeast vaccination, air is added and sent to the fermentation tank.