 The beer is then decanted and cooled for an hour at 10 degrees Celsius.Finally, a type of mushroom is added as a leavening and fermenting agent; the beer is allowed to ferment for a full week, and excess carbon dioxide produced by the process is collected for the production of soft drinks and other carbonated beverages at the factory.The beer is allowed to rest in vats for several more days before being filtered once more and then bottled and pasteurized at 62 degrees Celsius for three minutes.