The Brewing Process

. After being harvested, barley is turned into malt by being given just the right amount of moisture and warmth for its kernels to geminate. The malted barley is then dried – and for some brews roasted.

• Malt is mixed with other grains (such as corn or rice) and hot water in a “mash tun” until the natural enzymes change the starch into maltose sugar producing what is known as “mash”

• Mash flows into the “lauter tun” which looks like a huge cylinder and contains strainers that remove the empty barley hulls. When the grains are removed what is left is called “wort”

• The wort is then run into a giant copper kettle to b brewed with hops that are added at various times during the process to impact different levels of bitterness flavor and aroma.

• Once the hops are strained off the wort, it is pumped to cooling tanks and poured over refrigerated coils.

• The cooled wort is then sent to a “fermenter” where yeast is added

• After the yeast has done its proper amount of work it is removed from the brew and the beer is pumped into aging tanks

• Once aged the brew is given a final filtering and a bit of carbonation

• Finally the beer is packaged and sent on its merry way to be drunk.

BREWING INGREDIENTS