The Brewing Process

The Mill

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!).

Grist Cage

Here’s where the brewing begins!  Water heated to just the right temperature saturates the grist, turning it to mash.

Mash Turn

The mast spends about 70 minutes resting here before lautering can begin.  Temperature here is key.  Water too hot or too cool will throw off the whole brew.

Twister Creek IPA

Single Engine Red

Mother Ale

Chuli Stout

Mash Tun

Lauter Tun

Here the mash turns to ‘wort’ when the grain particles are separated from the liquid.  The grain particles are rinsed with 172° water to release any remaining sugars.  This process is called “sparging.”

Spent Grain

This bi-product of brewing is an especially useful one, making an excellent composting agent or animal feed.  It can be dried and pressed for clean-burning heat, or even baked into delicious bread!

We donate ours to many local businesses for a variety of uses.

Brew Kettle

Here the wort is brought to a boil, and hops are added to impart flavor, bitterness, and aroma to the brew.  When, how much, and what type makes all the difference.

The right blend of the right kind of hops is necessary for every style of beer.  But of course when you think, “Hops,” you think, “IPA.”  Our Twister Creek IPA takes over a pound per barrel of columbia and cascade dry hops to achieve its distinctive flavor.

Whirlpool

Here the wort is spun, using centrifugal force to separate out remaining hop and protein matter (collectively called “trub”).

Now, free of any particle matter, the brew is ready to undergo some seemingly magical changes…

Heat Exchanger

The heat exchanger rapidly cools the wort to create an environment where the temperature-sensitive yeast can thrive.  This process takes about 8 hours.

Glycol Insulated Fermenter

Here we add the yeast, and let it do it’s thing.*

After about a week, the IPA is ready to receive yet another dose of hops – 27.5 pounds!  This is where those pungent floral and citrus aromas come into play.  This process is called “dry-hopping.”

When the brew is just right, it comes directly out of the fermenter.  This is called “uni-tanking”.

*For centuries, brewers didn’t know how exactly their mash became a delicious, intoxicating beverage, and attributed it to divine sources.  Now-a-days, we know this to be the effect of yeast, which breaks down sugars into carbon dioxide and alcohol.

Canning Line

And presto! 7,680 delicious pints of beer!