Our Brewing Process
Mash: Grain, consisting of varieties of malted barley, is soaked in hot water where starches are converted to fermentable sugars.
Sparge: The grain bed is showered with hot water to collect the fementable sugars needed for fermentation.
Lauter: The sweet liquid, called wort (pronounced wert), is separated from the grain bed.
Boil: The wort rought to a boil where hops are added. Hops impart flavor, aroma, and bitterness.
Cool: The hot wort is then pumped through a heat exchanger and is cooled to room temperature (sometimes cooler) on its way into the fermentor where yeast is added and the magic begins.
Fermentation: The yeast consume the fermentable sugars, produing alcohol and carbon dioxide. Once fermentation is complete (usually in about 3-5 days), the BEER is cooled, carbonated, and kegged.
Aging: Since our beers are unfiltered, they can age or mature in the keg. This can take anywhere from a few weeks to several months, depending on the style of beer.
Finally, the kegs are tapped, and our craft beers are proudly served to you by our dedicated staff.