Our Brewing Process

Grain Storage

The main ingredient of beer is malted barley, stored in the 30,000 lb. silo on the patio and selected Specialty malts in 50-pound bags stored in our grain room. The malting process takes place before we purchase the grain and involves wetting and sprouting the barley, then dry roasting it. Dark “malts” have been roasted longer or at a higher temperature than light malts.

1. The Mill

To start the brewing process, bags of various types of malts are taken into the grain room and poured
into the “grain mill” which crushes the husks between two adjustable steel rollers.

2. Grist Hopper

The ground grain, called “grist,” is stored in a “grist
hopper” and then drops by gravity through a
hydrating collar into the “mash tun.” The hydrating
collar sprays hot water on the grist forming a porridge-like “mash.”

3. Mash Tun

In the mash tun more hot water is mixed with the mash and is stirred by the brewer with a wooden paddle. As the mixture steeps, the starches in the grist are converted to sugars. More hot water is sprayed on the bed, called “sparging,” and the liquid is pumped again through the bed of mash. This liquid, called “wort,” is sweet to the taste,

4. Brew Kettle

In the next step, wort is pumped from the mash tun to the “brew kettle” where it is brought to a rousing boil and hops are added to impart bitterness and aromatics to the beer.

5. Plate Heat Exchanger

The wort is next pumped from the brew kettle through a plate heat exchanger where cold water cools it from a near boiling temperature to approximately 65 degrees Fahrenheit.

Hot Water Back

In the process of cooling the wort, the cooling water becomes heated and is stored in the “hot water back.”

6. Fermentation Vessel

Wort is pumped from the heat exchanger through stainless steel pipes to one of the five large, tall stainless fermentation tanks. Yeast is introduced to the fermenter as the cooled wort enters, and the fermentation process begins. The primary
fermentation takes about five days with the temperature in the fermenter held at approximately 65 degrees Fahrenheit. When the primary stage is complete, the tank temperature is lowered to approximately 32 degrees Fahrenheit and the beer “conditions” for another seven to ten days.

7. Serving Vessel

After proper conditioning, the beer is transferred to serving tanks and is ready to be served. The end results are Ales and Lagers that have been handcrafted by our Brewmaster and talented staff, to the highest quality standards. We hope you enjoy them.