Malted barley is gently crushed in our mill and then added to the mash tun by gravity.
Milled malted barley and purified hot water combine as they enter the tun. The hot water, or brewing liquor, activates enzymes that convert malt starches into fermentable sugars.
Our mash tun is specially designed to separate the sweet, malty liquid, called wort (pronounced wert) from the hot porridge-like mash. To extract as much of the malt flavours, colours and aromas as possible, we wash (or sparge) the grains with hot water as the wort is pumped across to the kettle.
4 THE BOIL.
We boil the wort in the brew kettle for around 90 minutes. This is when we add hops to boost flavours and aromas and to contribute to a beer’s unmistakable bitterness.
The boiled wort is whirlpooled inside the kettle for 10-20 minutes. This allows the spent hops (trub) to collect at the bottom so we can remove them.
The hot, hopped wort is pumped through our wort chiller and rapidly cooled to room temperature while being transferred to our fermenters.
As we fill the fermenter, we add brewing yeast. The yeast consumes the sugars in the wort and produces alcohol, flavours and carbon dioxide. On average, our ales take three to five days to ferment. Lagers can take 5 to 7 days or more.
We transfer the fermented beer downstairs to our aging tanks. Aging allows our brewmaster’s carefully crafted aromas and flavours to fully develop. We age our ales and lagers for up to four weeks.
The beer is ready to be sipped, savoured, analyzed and enjoyed. We package our beer in-house in bottles, growlers, and kegs.
Stop by our Tasting Room to sample our small-batch artisanal ales on tap, or pick some up to enjoy at home.