Brewery

 

 

 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.  

Cheers!          

Brewer, Virgil Drayer-Reed, is a "self-taught" craft brewer who has acquired most of his skills the hard way, with a great deal of help from some of the most talented brewers in the Great Lakes Region.  He prides himself in creating orignial products by adhering to traditional brewing standards while adding his own unique ideas and character.

Many thanks to Kevin, Matt, Gary, Sean, Tim, John, and Dennis for all of your help and support.  Last, but not least, thank you Katina, for your patience!

Cheers!