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We begin with plump two-row malt (1) milled coarsely (2) and transported via auger to the grist hopper (3) in the brew house. The grist is then hydrated (4) with brewing water as it drops into the mash/lauter tub (5). A two-step infusion yields fermentable sugars from the malt. |
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This
extract or "wort" (pronounced wert) is transferred to
the kettle (6)
where it is boiled and three helpings of hops are added.
At the end of the boil, the contents of the kettle are whirlpooled
and the sediment is allowed to settle out. The contents are then transferred to the
fermenter (7) through a plate and frame heat exchanger, which cools
the wort.
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Yeast and sterilized oxygen are added as the wort enters the temperature-controlled fermenter. After a period of time (dependent upon the style of brew), the beer is filtered through a diatomaceous earth filter (8), which removes yeast and other sediments. |
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After filtering, the final product is transferred to the serving tanks (9). | |
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| And from the tanks it is served to directly to you, as fresh as possible! | ||
