1 | Milling
We mill to crack the grain in half so that water can penetrate the endosperm.
2 | Mashing
Milled grain is mixed with hot water at a specific temperature to form the "mash" and activates the malt's natural enzymes that break starches down into smaller, digestible sugars.
3 | Recirculation
After mashing, the "wort" is run out of the bottom of the mash through a screen and collected in an intermediate vessel called a "grant" and recirculated until it runs clear and glassy.
4 | Lautering & Sparging
The wort is strained out of the mash ("lautered") into the kettle. A hot water spray ("sparge") on the grain rinses out a maximum amount of extract.
5 | Boiling & Whirlpooling
The wort is brought to a boil and hops are added at varying times for bittering, flavor and aroma. The wort is pumped into a circle for clarity.
6 | Cooling
The settled wort is then cooled to fermentation temperature.
7 | Fermentation
Yeast is added to the fermenter where it converts the malt sugars into alcohol and carbon dioxide.
8 | Conditioning
The beer is aged or conditioned for a long period of time to smooth out the edges and develop its complexity.
9 | Filtration
Some of our brews are coarsely filtered to remove yeast from solution and produce a bright, brilliantly clear beer.
10 | Carbonation
Carbon dioxide is gently bubbled through the bright beer and absorbed into solution, slowly carbonating the beer.