Willoughby Brewing Company begins each batch of beer with the finest malted barley available. The Malting process, which occurs before the grain is delivered, consists of soaking the raw grains in water to begin germination. They are then kilned to stop growth and to create different flavors. The grain is crushed in a mill, creating what is called brewers grist. The grist is then transferred by an auger to the hopper, which is located above the mash tun.
Heated water is sprayed on the grist as it falls into the mash tun.
This begins the mashing process. The brewer stirs the thick mash and as the mixture steeps, malt enzymes convert the malt into a liquid sugar called wort. This wort is sweet to the taste and is the color of the finished beer. The wort flows from the mash tun to the brew kettle where it is brought to a boil and hops are added to impart bitterness, flavor, and aroma. The wort is then channeled through the heat exchanger where it is cooled and transferred to one of the fermentation tanks.