Grains are selected depending on beer style. The grains are milled into the grist hopper [A] to allow us to extract essential ingredients.
The grains are moved from the mill room through a feed auger [B] to the mash tun [C]. Hot water is added to form the mash. This process converts the grain starch to sugars.
Hot water is passed over the grains to remove all sugars. The solution, or 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 it is allowed to ferment, converting the sugars to alcohol and CO2. Depending on the type of beer, this process takes 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 directly to our taps for consumption. From start to finish our beers travel less than 65 feet. There’s nothing fresher!