Process

Selection

At our brewery, we take pride in sourcing only the finest barley for our craft beers, ensuring a foundation of exceptional quality. Meticulously selected from renowned maltsters who prioritize sustainable and responsible farming practices, our barley undergoes a carefully monitored malting process, culminating in a rich and flavorful base for our brews. By maintaining a commitment to excellence in ingredient selection, we aim to deliver a premium beer experience that reflects the superior quality of the raw materials we use.

Malting

The process begins with malted barley, which is soaked in water and allowed to germinate. During germination, enzymes are activated that convert the starches in the barley into fermentable sugars. The germinated barley is then dried in a kiln to produce malt.

Mashing

Next, the malt is mixed with hot water in a process called mashing. This activates enzymes in the malt, which break down the starches into sugars, creating a sweet liquid known as wort. The temperature and duration of the mashing process can influence the characteristics of the beer.

Lautering

The wort is separated from the spent grains through a process called lautering. The liquid wort is drained off while the solid remnants of the malt are retained. Water may be used to extract any remaining sugars from the spent grains in a process known as sparging.

Fermentation

The cooled wort is transferred to a fermentation vessel, and yeast is added. Yeast is a microorganism that consumes the sugars in the wort and produces alcohol and carbon dioxide as byproducts. This primary fermentation stage typically lasts from a few days to several weeks, depending on the type of beer being brewed.

Conditioning

After primary fermentation is complete, the beer is often transferred to another vessel for conditioning or maturation. This allows the beer to develop its flavors and mellow out any harsh characteristics. Some beers may undergo a secondary fermentation during this stage.

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