Yeast is added to the Fermentation Vessel to convert the sugars in the liquid to alcohol. Active fermentation creates a foamy, sudsy head on the fermenting liquid. The brew ferments for about 4 days. The beer is transferred to a conditioning tank where it rests for about 10 days at 36 - 40 degrees. During this time, sediment from the yeast settles to the bottom of the Conditioning Tank.
Yeast is recaptured for use in future brews.
The beer is passed through a filtering system to further clarify it. While most beer styles are filtered, some styles are not. The filtered beer is placed in a Serving Tank, similar to a Conditioning Tank. The beer in the tank is carbonated with the use of a carbonating stone and CO2. Beer is tapped directly from the serving tank.