The aged beer is transferred to the bright beer vessels behind our bar and served directly by the glass or put in kegs. The beer is aged in either tall fermentation tanks or conditioning vessels for 2 to 4 weeks. The hot wort is then cooled through a heat exchanger and transferred to a fermentation vessel where yeast is added. The fermentation takes 4-10 days.
Beer is the result.
The barley is run through a mill and the grain husk is cracked to make the grist. The grist is moved to the grist hopper above the mash tun. It's then funneled into the mash tun where hot water is added. This mixture is called the mash. In the mash starches the grain is broken down to various natural fermentable and non-fermentable sugars.