The hops come from Washington state in the U.S. and only Fuggles are used. The yeast is a German lager strain and reused for at most five batches. The Canadian 6-row barley arrives not by train but by small trucks. Deliveries are scheduled well in advance since two dozen temporary laborers are required to unload the specially sacked grain and carry it up to the top of the six meter high mill. No augers or elevators in use here.
Local water is used and no treatment is required.
Propane burners heat the 60 barrel batches which are combined to match the larger size of the fermenters. After the bittering hops no aromatic hop additions are used. The equipment here is from forty to fifty years old. CO2 produced during the fermentation process is collected by pumps, scrubbed, and reused to provide the desired final carbonation levels. A porous carbonator stone is used to ensure that proper gas content is maintained in the liquid.