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Milling

Whole malted barley is portioned and then milled to the proper granular consistency. The malt mill discharges to a large hopper in preparation for mashing.

Brewing Water Preparation

Two large tank  are used to properly prepare and store breweing water that will be used in the following mashing phase.

Mashing

A combination mash/lauter tun is used to steep the malted grain in hot water to extract the soluble goodness (wort) from the grain to prepare for brewing. Upon completion of this step the spent grains are discharged through the chute on the front of the brew house.

Brewing

Within the brew kettle the wort is then boiled for a prescribed time interval to precipitate unwanted elements and to infuse the addition of flavorful hops.

Cooling

The boiled and still very hot wort is then cooled by passing through a heat exchanger to condition the wort to the ideal fermentation temperature. The brewery’s abundant, cool water is ideal for use as a coolant.

Fermentation

Based upon beer style, the appropriate strain of brewers yeast is added to the wort inside conical bottom fermentation tanks. The yeast breaks down the malt sugars to produce alcohol and CO2, which then gives beer its familiar characteristics. Also significant flavor development and maturity takes place here.

Conditioning

The beer then ages and mellows in specific serving tanks for several weeks to achieve optimum taste and the ideal level of carbonation.

Tapping

The finished beer is then either directed to the in-house taps or packaged for consumption outside the brewery.

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