The lauter mash sparged with even hotter liquor to rinse free trapped extract. The protein rich brewer's grains are drained and shoveled out by John Kleptz as feed for his Black Angus cattle. In the kettle, hops are added to the boiling wort in a specific sequence that creates a balance of bitterness and aroma. The brewer judges the wort break, clarity, density, flavor, and aroma. When the moment is deemed just right, final addition of aroma hops is made, and the wort is struck from the kettle.
Bitter wort is run through the wort chiller to the closed primary fermenter .
Brewer's yeast is pitched into the wort to ferment the sugars. Ales ferment under a frothy head of yeast barm for seven days, before being racked to the lager cellar to cold condition and naturally carbonate. They are fined in the traditional manner, allowed to settle clear, and then racked to the bright beer cellar . Lagers ferment colder and slower, so that they will mellow and age, for six to ten weeks. The beer that we serve from the bar is tapped unfiltered from the Bright Beer Tanks directly below.