After the brewery had been taken over by the local collective farm, the nearly new technology, which was installed in the 1930s, ended up in the scrap. Almost nothing remained except for a few technological plans. By the reconstruction we tried to retain its original layout at least. And that is where the unique project came into existence. The heart of the brewery is the double-vessel brewing room with mash-hopped wort brewing kettle which has the capacity of 1000 litres. It is entirely made of copper in the traditional damascene technique with a direct wood heating. The beer ferments in open fermenting rooms and matures in stainless steel lagering tanks.