Brewing

When the malt arrives in the mash tun it’s mixed, activating enzymes which change the malt starches into simpler sugars. From there the resulting mash is transferred to the lauter tun. The lauter tun is a strainer of sorts, separating the sugar and nutrient rich wort (the liquid that will become beer) from the spent barley malt. The wort created is then sent to the brew kettles where the European and American whole flower hops are added for their bittering and aromatic qualities. After this process the hops are removed and the whirlpool is used to sift out any remaining particles before the wort is sent to the “cellar” where fermenting occurs. Spent grain and hops are removed to a storage silo for use by a local cattle farmer who supplants his herd’s feed with these highly nutritious, natural foods.