Beginning In the brew house, depending on the style of beer a recipe with different types of meticulously picked German malts are crushed together to break up the malted grain kernels in order to extract fermentable sugars to produce a milled product called grist.

The grist is then transferred into a mash/launter tun, where it is mixed with heated water in a process called mashing-in and then rested at a few mashing temperatures. The mashing rest process wakes up natural enzymes in the malt to convert the malt’s starch down into simpler sugars so that the yeast can digest it. The mash/launter tun then separates the sweet liquid known as wort from the grain husks. All the spent grain goes to our local farmers that feed there sheep, goats, and camels. 

The wort is then collected into the kettle/whirlpool, where it is brought to a controlled boil where the hop additions are added. Hop additions that are used in the beginning of the boil are for bitterness and last additions are for hop flavor and aroma.

After boiling, any malt or hop particles known as trub are removed through whirlpooling the wort in the kettle. After whirlpooling, the wort is ready to be cooled and fermented. This is all done in the brewhouse!