The hot water activates enzymes in the malt which convert complex sugars and carbohydrates into simple sugars. Different recipes will call for different grains to add color, texture and flavor. Each batch he brews is approximately 620 Gallons, and will be enjoyed at the Elysian, as well as other area establishments, such as The Break Room, The Crocodile Cafe, Bandaleone, and The Latona Pub. Each batch fills 4 drums with grain to be sent out. Essentially, beer is the combination of yeast and wort.
Yeast is added and it is time to ferment the beer.
While Dick does this, he keeps checking his recipe to insure accurate proportions. He also is very concerned with purity throughout the process. Everything the water touches after it is boiled, we clean with a soap similar to lye and an acid solution. Purity is essential to great beer. Ales actively ferment with yeast for two to three days.