Ever wonder how that tasty brew makes it to your glass? Well we’re here to help you understand the process.
Want to learn more? Come join us at Beer School, a detailed class on the brewing process, a brewery tour and samples of all the beers we currently offer. Don’t worry there won’t be a quiz.
Grains are selected depending on the beer style. The grains are milled into the grist hopper (A) to allow extraction of essential ingredients.
The grains are moved from the mill through a feed auger (B) to the mash tun (C). Hot water is added to create the mash. This process converts the grain starch to sugars.
Hot water is passed over the grains to remove all sugars. The solution, referred to as ‘wort’, is extracted from the mash tun and sent to the kettle (D).
The wort is brought to a full rolling boil and hops are added for bitterness and aroma—giving each beer its unique profile.
The hot wort is passed through a heat exchanger (E) where it is cooled to a temperature appropriate for the yeast to ferment.
The wort is transferred to a fermentation tank (F) where yeast is added and fermentation begins, converting the sugars to alcohol and CO2. Depending on the type of beer, this process takes anywhere from 14 to 30 days.
After proper conditioning, the beer is sent through a filter (G) to remove all traces of the yeast before it is transferred to the serving tanks (H).
Finally, the beer carbonation level is adjusted and it is ready to be sent to taps and bottles for consumption.