The Brewing Process

Our ales are produced entirely on-site from the choicest grains, hops and yeast. Cereal grains, primarily barley and wheat, are cracked and then steeped in hot water to extract and break down starches into fermentable sugars. This sugary solution is separated from the spent grain -- which is recycled as feed for livestock -- and boiled with hops which contribute bitterness, flavor and aroma. This mixture, called wort, is then cooled to room temperature and yeast is introduced to initiate fermentation. Yeast are single celled organisms that 'eat' the sugars in solution which converts them to alcohol, carbon dioxide and a host of chemical compounds that combine to give beer its unique flavors. Lasting five to seven days, fermentation is followed by three weeks of aging, also known as lagering. The beer is filtered to remove excess yeast and other suspended solids, a process that enhances clarity. Each batch produces 1600 pints or 200 gallons of ale, which are carbonated and served at 42 degrees Fahrenheit. This temperature, slightly warmer than what you might be accustomed to, allows the beer's aroma and flavors to be best appreciated. Our ales do not contain additives, preservatives or artificial flavor enhancers. Check with your server for today's fresh ale draught selections.