The careful, unhurried brewing process begins at the malt and cereal storage bins, where malt, made from quality barley, is precisely measured. Extreme cleanliness is vital to the whole process. In the mash tub, the malt is mixed with heated, sterilized and filtered water. This is stirred until the malt proteins are broken down. A cereal mash of other grains is boiled in the cooker and then is added to the malt mash.
Cooking changes the malt and grain starches into fermentable sugars.
After this mixture is filtered through the Lauder tub, spent grains are removed and are shipped out as livestock feed. The wort flows into brew kettles, where it is boiled with hops to give the beer or ale its pleasant, tangy flavor. The hops are then strained off. Distinctively flavored, the wort now is pumped to a wort-collecting tank. The wort then flows through coolers, where the temperature drops from about 212 degrees F. to about 50 degrees F. 8.