- Beer's main ingredient is malted barley. It's what makes beer tasty. Our brew master uses barleys from around the world: English, German, Belgian, French and Scottish varieties. The malt is milled, and then "augered" from our grain mill to the grist hopper.
- The Hopper holds the crushed grains, called the "grist," until our brew master is ready to work his magic.
- The grist is dropped from the hopper into the Mash Tun and is mixed with warm water. As the mixture steeps, the starch in the malt begins to convert into sugars. This is called the "wort."
- After the grain steeps, the wort is filtered and pumped into the Kettle and brought to a rolling boil. Hops are now added to balance the sweet wort. The boil lasts about 90 minutes.
- Following the boil the wort is transferred from the Kettle, through a heat exchanger (which rapidly cools it) and then into the fermenters. Our brewer now adds yeast which will convert the wort into beer.
- When fermentation is complete (about two weeks for ales; four to eight weeks for lagers) a final filtration occurs to "bright" (clear) the beer. The beer is then sent to our serving tanks to be "carbonated". It is now ready for your enjoyment.
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