3. Boiling
The aim of the boiling is to concentrate the wort and sterilise it. This is also the point when the brewer adds the hops that give the Tournay its distinctive delicious aroma.
Four aromatic, embittering hops are used, in very precise proportions and at exactly the right moment. The embittering hop will be added at the start of the boiling, while the aromatic hops, in the form of flowers or pellets, will be added later, in order to prevent the precious aromas from evaporating.
During the boiling process, the proteins from the malt coagulate (this is called the break).
In order to eliminate this "trub", as it is called, we start stirring the wort. This "whirlpool" effect concentrates the trub in the centre of the vat and allows us to extract a clear wort during the transfer to the fermenters.
The hopped and boiling wort then passes through a plate exchanger which cools it from 100 °C to 23 °C.
