Like hundreds of breweries around the world, Nativity Beer started with a dream of one man, Our Uncle .. who dreamed 20 years ago to have a local crafted brewery in Bethlehem. BROTHERS AWAD make their uncle dream come true.
We are a brewery, it is what we do! Our beer quality is our absolute number one priority always and in everything we do we need to push for and strive to improve our beers.
Working from our custom built brewery space in Bethlehem we have a team of 3 professional experts helping to create a vast range or beers and deliver our customer experiences.
We offer excellent and welcoming service. Try to exceed customers’ expectations, and never ever over promise. If we say we will do something, we make sure we do it.
Founder of Nativity Beer
Experience in Beer Industry
Quality Assurance Pro
Fresh, Organic & Local
High Quality Ingredients
You are also welcome to have a tour at our brewery :)
This is the first step of the process and where the first two ingredients — water and malt — will meet. Hot water is mixed with cracked grain in a large vessel commonly known as a “Mash Tun.” Thanks to enzymes present in the malt, starches from the malt are converted into sugars. What brewers are creating in the mash tun is called wort: a sugar-rich liquid made from malt and other grains.
The mash tun is fitted with a false bottom, allowing the brewer to separate the liquid wort from the remaining malt solids. Through gravity (and sometimes a pump), the brewer can separate the wort from the malt and collect it in the boil kettle. As the wort is being collected, the brewer will typically rinse the malt with hot water to ensure all the sugars have been removed and assembled in the kettle.
With all the wort collected from the malt, the process of boiling begins. The boiling process achieves a few things for the brewer. First, it sterilizes the wort and ensures that only the yeast the brewer chooses will work in the fermenter. Second, the brewer will introduce the third ingredient, hops, into the kettle. The hops also act as an anti-microbial agent, but more importantly, impart bitterness, flavor, and aroma to the beer. Boiling also precipitates proteins from the wort, meaning the brewer has clear wort for the yeast and, ultimately, clear beer for the drinker.
The old adage goes, “Brewers only make wort; yeast makes the beer.” And this is very true. A brewer’s job is to provide the best food and the best home for the yeast, producing the final beer the brewer is looking for. The wort is passed through a heat exchanger from the kettle to bring the temperature down to a comfortable level for the yeast. Oxygen is often introduced at this stage as well. Yeast is a flavor that can be manipulated by the temperature of the ferment, the amount of yeast used, and how much oxygen is introduced.
We are always looking for new partners to share our beer with. If you would like to know more about the brewery, our beers and where to purchase them please contact us using the form on this page, alternatively, you can email email@example.com