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.