1. The brewing process begins with the finest domestic
and imported malted barley available.
2. The malt is cracked by our grain mill, exposing the
starch while leaving the husk intact. This grain, or grist, is then lifted by a
small bucket elevator into the hopper located above the Mash Tun.
3. The grist falls through the hopper and is injected
with hot water. This mix, or mash, then rests in the Mash Tun where the starches
are converted to sugars by enzymes activated by the hot water.
4. Once converted, the sweet clear liquid, or wort (WERT),
is transferred to the Brew Kettle. The mash remaining in the Mash Tun is then rinsed,
or sparged, and transferred along with the remaining sugars to the Brew Kettle.
5. Once the wort is brought to a rolling boil in the
Brew Kettle, hops are added for bitterness and aroma. They also act as a natural
preservative.
6. The hot wort is chilled by a heat exchanger and transferred
to one of our fermentors. Yeast is then added to convert the sugars to alcohol and
CO
2 and add its own distinctive flavor.
7. After fermentation, which takes several days, the
temperature is dropped and the yeast is removed. The beer is then aged, or conditioned,
for 7-15 days, allowing the flavors from the malt, hops and alcohol to mix and form
the finished beer.
8. The beer is then filtered or clarified during transfer
to one of our 12 serving tanks, where it’s carbonated and pumped directly
to our bar taps. And poured fresh just for you. Cheers.