100% MALT, FRESH, LOCAL CRAFT BEER

Malt mashing 

Malt mashing is a key step in brewing where crushed malted grains, known as grist, are combined with hot water in a mash tun. This process activates enzymes that convert the starches in the grains into fermentable sugars, essential for producing alcohol and flavor in beer. The mash is held at specific temperatures to optimize enzymatic activity, and after a resting period, the resulting liquid, or wort, is separated from the spent grains, ready for the next steps in brewing.

Boiling

Boiling is a crucial brewing step that sterilizes the wort, extracts flavors and bitterness from hops, and develops aroma and color. The wort is boiled at about 212°F (100°C) for 60 to 90 minutes, with hops added at different stages for bitterness, flavor, and aroma. This process also forms a “hot break” to clarify the beer by coagulating proteins and excess sugars. After boiling, the wort is quickly cooled to prepare for fermentation with yeast.

Fermentation and cooling

Fermentation and cooling are crucial stages in brewing that follow boiling. After the wort is rapidly cooled to the appropriate temperature, yeast is added to convert fermentable sugars into alcohol and carbon dioxide, a process that lasts from several days to weeks. This fermentation produces compounds that enhance the beer’s flavor and aroma. Rapid cooling is vital to ensure the wort reaches the yeast’s optimal temperature, typically between 60°F to 75°F (15°C to 24°C) for ales, while preventing contamination from unwanted microorganisms. Together, these steps produce safe and flavorful beer.

Kegging

Kegging and CO2 (carbon dioxide) are essential steps in the final stages of brewing that facilitate beer storage and serving. After fermentation, the beer is transferred to a keg, minimizing oxygen exposure to prevent spoilage. The keg is sealed, and carbonation occurs either naturally with priming sugar or through forced carbonation by injecting CO2 gas, which creates bubbles and enhances flavor. The beer is dispensed by releasing CO2, allowing it to flow through the tap while maintaining the desired carbonation level. Together, these processes ensure the beer is flavorful, carbonated, and ready for serving.