Top grade milled barley malt is poured into hot water in a mash tun, creating a thick cereal called mash. This wort is sweet to the taste, clear and the color of the final beer. The sugar sweet wort is then extracted from the mash. This clear wort flows from the mash tun to the brew kettle. In the brew kettle the wort is brought to a rolling boil and hops are added to impart bitterness, flavor and aroma.
Hops also act as a natural preservative.
The wort is then clarified and sent to the fermentation tank through a heat exchanger. As the cooled wort enters the fermentation tank, pure cultured yeast is added and the fermentation begins. Sugars in the wort are converted to alcohol. Following this conditioning, the beer is filtered and transferred to kegging tanks-where it awaits your pleasure. GRBC head brewer, John Svoboda, loves brewing beer because it combines all his interests.