Brewery Tour - Brew House

The brewing process starts in our hydrating malt mill, where we crack the malted barley grains. Spraying the grains with hot water before crushing softens them, yielding a more intact husk. The resulting grist is then mixed in the mash tun, activating naturally present enzymes to convert the barley’s starches into fermentable sugars.

In the lauter tun, hot water is run through the mash, extracting the sugars, color, and flavor components into a sweet, nutritious syrup called wort. For the next hour and a half, the wort is boiled with hops in our brew kettles. While some breweries brew their wort into “high-gravity” concentrate that they then water down before packaging, we adhere to the time-honored brewing traditions that shun this cost-cutting practice.

 

Tour - Pouring the Perfect Pint  
1.
Start with a perfectly clean glass.  
2.
Holding it at a 45-degree angle, begin pouring beer down the inside of the glass, holding the bottle about one inch above the rim of the glass.  
3.
When it is about half full, gradually bring the glass to an upright position and pour the remaining beer straight into the center of the glass, producing a perfect 3/4" to 1" head.  
4.
Enjoy!  
 
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