A whirl of history

The history of Grudziądz Brewery dates back to 1850, when it was founded in the Fijewo manor. In 1851, it came into the hands of the Chales de Beaullieu family and became a part of the Kunterstein property.

The plant was expanded and modernised in 1876, as the production grew into industrial scale. Since then, the Brewery existed under the name of Kuntersztyn Brewery and existed until the Second World War.

In 1960, it became a part of the Bydgoszcz Breweries. Unfortunately, the brewery was closed in 2001.

After several years of absence, Browar Grudziądz enter on the local market and it started in RAD Hotel – Restaurant in Grudziądz. For this occasion, the Amber Hall was transformed into a cosy room with a scent of freshly brewed beer.

How we brew beer


Beerophile – beer enthusiast

Wort – sweet (and sometimes, with bigger density, very thick) substance being the result of malt mashing

Hop – a twining plant of the Cannabaceae family. Currently, in the most part, it is used in the form of a granulate from processed cones. Responsible for the bitterness and scent of the beer, but also a narural preserving agent, as it has anti-septic properties.

Decoction – malt mashing method. It consist of taking a certain part of the mash, brewing and adding it again to the main mash. The process is often repeated several times for the same brew. This is what we use in our brewery.

Maturing – the time when beer gets its entire taste and flavour after fermenting.

Yeast – fungi responsible for creating alcohol in the beer. They decompose malt sugars into alcohol and carbon dioxide.

Fermenting – decomposing of sugars fermented by the yeast. The by-products of this process are, in equal proportions, alcohol and carbon dioxide. We can distinguish two methods of fermenting: upper (Ale) and lower (Lager).

Wort filtering – separating wort from brewing waste (solid malt waste) before boiling the wort

Filtering vat – a container in which the wort is filtered. It consists of separating liquid from solid elements of the mash.

Boiling pan – a container in which grain mashing takes place on the first stage and, after filtering, it is also where the wort is boiled.

Wort airing – providing oxygen to the wort in order to allow for better yeast fermenting.

Malt – pre-germinated and dried grain, most often – barley or wheat.

Blasting – malt grinding in order to allow for better mashing and filtering. It is important that the shell remain intact.

Fermenting tank – a container where fermenting takes place.

Brew – amount of wort, and beer, obtained from a single brewing process.

Brewing – cooking the wort in a brewing pot. During the brewing process we add hop (not always). Brewing removes unwanted proteins and other substances from the wort and sterilises the beer.

Whirlpool – whirl pot in which the wort whirling takes place after cooking, having the purpose of gathering sludge in the form of a cone in the middle of the pot. As a consequence, clear wort is obtained for fermenting.

Heat exchanger – a device used for quick cooling of the wort after brewing.

Sugar extraction – adding boiling water to the filtering vat in order to remove the remains of the sugar from the brewing waste. This results in increased performance.

Mash – mixture of malt extract and hot water from which the wort is made.

Mashing – decomposition of polysaccharides by enzymes contained in the malt. It takes place in temperatures ranging from 62-72 Celcius degrees.

Feeding – an amount of malt used for brewing a given amount of beer.