The brewing process begins when the barley grain is soaked in water, thereby facilitating germination, and then drying and curing the grain through kilning. The barley has now turned into barley malt.

The mill uses steel rollers to crack the grain open before it enters the mash tun. After the mixture of malts are cracked open by the mill they are mixed with warm waters in the German built mash tun. The mash is then pumped sparged (sprayed) with hot water; this helps extract all the sugars from the malt as possible

New Brew House 1967

The base of beer, or "wort", is then pumped into the brew kettle where it is boiled, concentrated and clarified

An inside view of barley house

The wort is now cooled before it is moved to a fermentation cellar where it will become beer. In order to speed the cooling process it is passed through a heat exchanger (Whirl pool).

Beer fermentation Room

After the wort is cooled it is pumped into a fermentation tank located in the tun room, where specially cultured yeast, Saccharomyces cerevisiac, is added to induce fermentation at 20-21º C over the next 48 to 56 hours.

After the beer has been cold cellared and matured in the fermenter it is passed through a filter.

Murree Brewery's bottling line is made up of serveral components. At the heart of the system is a counter-pressured filler which is capable of filling 500 bottles per hour. Filled bottles then enter into a pasteurizor, where hot water is sprayed on them. This ensures elimination of microorganisms, if any, in the beer. A Modern packaging machine, SAMOVI, packs the beer bottles automatically in specific beer cartons. Beer is then shipped out to the final consumer through proper channel by the sales department of Murree Brewery Co. Ltd.