Grinding Each brew requires pale and specialty malts. Pale malt is stored outside the brewery in our grain silo, while the specialty malts are stored in the grain room on the second floor.
Conveyors carry the malt to the grain mill located on the second floor.
The mill gently crushes the malt to facilitate the conversion of the starch to sugar during mashing. The crushed specialty and pale malt, called grist, is moved by conveyor to the grist hopper hanging above the mash tun. Here the grist is weighed and then dropped into the premasher where it is mixed with water to form a mash. From the premasher the mash drops into the mash tun. All brewing water is treated to reduce the alkalinity and hardness to specific levels depending on what type of beers are being brewed.