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.
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