The Brewing Process
The mill cracks the grain to release the starchy inner kernel. Now it’s called “Grist.” We use betwen 1500 and 2100 pounds of malted barley for each 30- brew.
A note of Malted Barley…
Grain must be germinated & roasted before it can begin to achieve its beer destiny. AT what temperature and for how long a grain is roasted is the determining factor in the color of the finished product (has a lot to do with flavor too!).