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In our fermentation tanks, living yeasts convert
the malt sugars into alcohol and carbon dioxide. The type of beer
produced depends on the strain of yeast and the fermentation temperature.
To make our ales we use top-fermenting yeasts, which produce a robustly
flavorful and aromatic beer.
During this process, we allow the temperature
of the fermenting beer to climb to 68°F, hold it there for several
days, and then slowly cool the fermented beer. |
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The beer naturally
clarifies and the flavor matures during an additional period of
cold conditioning below32°F. Our lagers are produced by bottom-fermenting yeasts at temperatures
below 50°F. After fermentation, the lagers are cold-stored in
their tanks for up to eight weeks. Though expensive, this aging
time is necessary to fully develop each beer’s quality and
character. |
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