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Our brew process begins when our premium 2-row pale malted barley is drawn from our massive
storage silo out back to our cellar mill where it is crushed with other specialty malts depending
on the brew. After cracking, the grains(now called grist) are then transferred upstairs via the
grain elevator into the grist hopper. Where they are mixed with filtered boiling water in the
grist hydrator and pumped into the mash tun. The brewer lets the starches convert into sugar
and then pumps the liquid (now called wort), into the kettle while he rinses the grain to extract
the rest of the sugars. The wort is then boiled for 90 min. during which time he adds hops for
bitterness and flavor. The wort is then whirlpooled and rests to allow all the hops to settle and
be extracted. It is then transferred into a fermenter via the heat exchanger where it is cooled
from 212 to 60 F. In the fermenter, brewers yeast and oxygen are added and the wort ferments
for about 4 days. It is now beer, the “nectar of the gods”!
After the beer has aged & matured for approximately 10 additional days it is
transferred to one of our fourteen, 550 gallon serving tanks from where it is served fresh to
you. We then watch in amazement at how quickly our vessels empty. This process is repeated
over 156 times per year at capacity depending on “the thirst”.
When our brewer is available, Brewery tours are available upon request. Just ask your
server. However, your inclusion on the tour requires you to agree with Ben Franklin who
said, “Beer is tangible proof that God loves us” and to believe that our brewer is a practitioner
of the ancient art of alchemy!
Enjoy!
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