The mash is then pumped to the Lauter Tun, which serves as a huge strainer to separate the sweet liquid 'wort' from the spent grain. During this long process care is taken so that the run-off is gentle, ensuring a clear wort. After lautering, the spent grain is removed by a local farmer as additional feed for his cattle. Throughout this step the collected wort has been transferred to the Mash Kettle for the boil to follow. Back in the Mash Kettle the wort is boiled with the third ingredient, hops.
Hops are the flower of a cultivated vine and serve as a bittering spice for the beer.
We utilize only whole hop flowers, avoiding any damaging and unnecessary processing, to infuse the beer with a more pleasant hop character. Hops from the America, Germany and the Czech Republic are selected for their bittering and aromatic qualities. Chilled wort is transferred to the Fermenters that you see behind the bar. Carefully cultured yeast is introduced to the wort to initiate fermentation. Over the course of 5 to 10 days this yeast will metabolize available sugars, and in turn yield alcohol and carbon dioxide gas.