Our Brewing Process

The process of making beer consists of a few complex steps; brewing, fermenting, conditioning, filtering, and packaging

Our brewing process begins with cracked malt barley and warm water...These are combined in the mash/lauter tun for the sole purpose of extracting all the sugars from the barley. A sweet sugary mixture called wort is produced and pumped into the kettle, ready for boil. During the boiling process of the wort, hops are added at intervals to add bitterness to the amber liquid. This hopped wort is then cooled and transfered to the fermenting tanks, where yeast is added.

For approximently a week the yeast ferments the simple sugars in the wort to produce alcohol and carbon dioxide. The conditioning or aging process takes from two to four weeks during which time the temperature of the beer is slowly reduced. This helps reduce the harsher secondary products of fermentation, while clarifying and mellowing the beer.

Beer, still slightly cloudy after conditioning, requires filtering to remove any remaining yeast and other microscopic particles. Two seperate filters are employed to ensure a brilliant clarity to the beer

We finally have finished beer, which we package into kegs for use in pubs and restaraunts, and bottle for distribution.