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Find out about Saturday
Afternoon Brewery Tours |
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The HOPPER and the MASH/BREW KETTLE
We use different brewing techniques for each of our beers. The
technique (either a form of decoction or rising temperature infusion
depending on the style of beer), is chosen to extract the desired
elements from the malt. | |
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BARLEY
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The brewing process starts out by milling the malt, then mixing
the specially-cracked malt with water to make a malt porridge. The
mixture is heated through the desired temperature ranges and then
moved from the mash kettle to the lauter kettle. |
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HOPS |
Lautering is a process which separates the spent malt from the liquid, called wort.
After the wort is clarified, it is moved to the brew kettle and
cooked to enhance its flavor and to sterilize it. During the process
hops are added to balance the malt sweetness with the bitterness of
the hops.
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After cooking, the wort is spun in a whirlpool to remove spent hops and
excess protein. Then the wort is passed through a heat exchanger to
cool it to the correct fermenting temperature. The level of cooling
is dictated by the type of yeast used. The starting temperatures are
around 17 degrees Celsius for ales and around 9 degrees Celsius for
lagers.
The HEAT EXCHANGER |
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The cooled wort is sent on to a fermenter, where a special strain of yeast is
added, again depending on the type of beer. Whether the beer is an
ale or a lager a vigorous fermentation marks the beginning of the
fermentation cycle. Once the beer is fermented out (a point where
almost all of the fermentable sugars are changed to CO2 and
alcohol), the temperature of the new beer is chilled to near
freezing to get the yeast to drop out of suspension.
The FERMENTATION TANKS |
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When the aging and settling process
is complete, the beer is double-filtered to remove the remaining
yeast. In our restaurant, our beers are drawn directly from special
brewery tanks and served under ideal conditions at the peak of their
flavor.
Less than 150 feet from our brewery to your glass! ENJOY!
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