Our Brew Process

• Imported German barley malts are ground into grist in the MALT MILL. (#1)

• The grist is combined with hot water in the MASH KETTLE. (#2)

• Natural enzymes in the malt are activated and begin converting starch into simple sugars.

• When sugar conversion is complete, the sweet mash is transferred to the LAUTER TUN. (#3)

• Slots in the Lauter Tun floor allow the liquid (called “wort”) to be separated from the spent grain.

• The sweet wort is collected back in the MASH KETTLE (#2) and the spent grain is hauled off to local farmers.

• The wort is brought to a boil and hops are added, balancing the malt sweetness with hop bitterness and spicy aromas.

• After a 90-minute boil, the wort is crash cooled through the HEAT EXCHANGER (#4) on its way to the FERMENTATION TANKS. (#5)

• Hot water from the Heat Exchanger is recycled back into the HOT WATER TANK (#6) for the next day’s brew.

• Yeast is pitched into the cooled wort and fermentation begins, creating alcohol and carbon dioxide as the yeast consumes the wort sugars.

• The new beer is cooled near the freezing point and allowed to mellow, or “lager,” for three to four weeks.

• The beer is clarified through the FILTER (#7) and sent down to the TAX DETERMINATION TANKS (#8) in our cellar.

• The finished beer is packaged into KEGS (#9) and served fresh through our draft system.