Brewing cylindroconical vessels, through open stone vessels, to wooden vats. After the wort is cooled and aerated – usually with sterile air – yeast is added to it, and it begins to ferment. It is during this stage that sugars won from the malt are converted into alcohol and carbon dioxide, and the product can be called beer for the first time. Most breweries today use cylindroconical vessels, or CCVs, which have a conical bottom and a cylindrical top. The cone's aperture is typically around 60°, an angle that will allow the yeast to flow towards the cone's apex, but is
G. Heileman Brewing Company Heileman that same year. Throughout the 1930s, the company continued to expand their facilities to accommodate increased production needs. There was a major upgrade in the mid 1930s following the creation of Special Export, Heileman's second house brew. Whereas Old Style Lager was only around 4% alcohol, Special Export was over 6%. There was a brief slowing in production during World War II, when the company was impacted by the rationing going on in the country. It was also during WWII, the company took a different approach to brewing and marketing. Heileman began producing several new labels, none of which