Once this occurs, it is then dried and can be roasted to varying degrees from light to very dark. By using different malt varieties and in different percentages we can create a diverse variety of beer styles. Malt primarily is responsible for the color and body of the finished beer. It also provides a source of fermentable sugar for our yeast.
Water makes up the largest percentage of beer.
We are fortunate to have an excellent source of pure Hawaiian water that lends a distinctive flavor to our beers. Hops are usually added to the wort during the boil and are responsible for the bitterness and aroma characteristics of the finished beer. This is the process of adding whole dry hops to the beer, after fermentation, while it is aging to give additional aroma and a dry hop finish. Yeast is a living organism that is handled very carefully and used to convert the fermentable sugars from the wort into alcohol and CO2, making beer. We use two different types of yeast, an ale strain and a lager strain.