Brewing Process

Brewing Process

Hops. Yeast. Grain. Water. That’s it. The ingredients that go into beer are simple. It’s bringing them together that’s the tough part – but also the interesting part. Below is a step by step illustration of how we brew each of our beers at all 17 of our locations.

1. Milling

Grains are selected depending on beer style. The grains are milled into the grist hopper [A] to allow us to extract essential ingredients.

2. Mashing

The grains are moved from the mill room through a feed auger [B] to the mash tun [C]. Hot water is added to form the mash. This process converts the grain starch to sugars.

3. Lautering

Hot water is passed over the grains to remove all sugars. The solution, or wort, is extracted from the mash tun and sent to the kettle [D].

4. Boiling

The wort is brought to a full rolling boil and hops are added for bitterness and aroma – giving each beer its unique profile.

5. Cooling

The hot wort is passed through a heat exchanger [E] where it is cooled to a temperature appropriate for the yeast to ferment.

6. Fermentation

The wort is transferred to a fermentation tank [F] where yeast is added and allowed to ferment, converting the sugars to alcohol and CO2. Depending on the type of beer, this process takes 14 to 30 days.

7. Filtering

After proper conditioning, the beer is sent through a filter [G] to remove all traces of the yeast before it is transferred to the serving tanks [H].

8. Serving

Finally, the beer carbonation level is adjusted and it is ready to be sent directly to our taps for consumption. From start to finish our beers travel less than 65 feet. There’s nothing fresher!

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