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Production


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Production


Each Carakale Brew is hand-crafted using only the best ingredients, imported from Europe and the U.S., in order to provide you with the perfect concoction of flavor and aroma.

Enjoy our beers out of a glass to experience the full sensory experience of Carakale. In addition to the rich smell and taste of these hand-crafted ales, Carakale’s inclusion of actual green hops – opposed to commonly used concentrate or essence – adds an extra element of flavor and aroma. 

Carakale is committed to keeping it natural, never using foam enhancers, malt extract, hop concentrate, enzymes, chemical preservatives or malt substitutes such as rice, corn or cheap adjunct. Each of our beers are made to be packaged and drank as they are produced – we do not practice high gravity brewing or cut our beer down with water prior to packaging.

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Brewhouse


Next up milling and mashing-in

Brewhouse


Next up milling and mashing-in

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millin


Raw Ingredients

Water + Malt + Hops + Yeast

millin


Raw Ingredients

Water + Malt + Hops + Yeast

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!

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Packaging


Brewhouse

Packaging


Brewhouse

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fermentation info


Fermentation

fermentation info


Fermentation

Once the cooled wort is brought to the fermenter yeast will be pitched into the tank. Fermentation begins when the yeast is introduced into cooled, aerated wort. The yeast quickly utilize the available oxygen and then switches to the anaerobic phase where the majority of wort sugars are reduced to ethanol, CO2 ,, aroma, and flavor compounds. The liquid in the tank at this point is also known as "Green beer".

After a week of fermentation we gradually reduce the temperature in the tank in two stage all the way down to 3 C. Yeast flocculates to bottom of the tank this process is called the conditioning stage. During this time the yeast continues to reduce various undesirable flavor compounds, flocculate and settle. At this point in the process, oxygen is one of the enemies to beer! 

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Filteration


 

 

 

Packaging 

Filteration


 

 

 

Packaging 

During the packaging process, Carakale protects its product from beer's three enemies: light, heat and oxygen. We use dark amber bottles to eliminate light. Oxygen is removed by double pre-evacuating the bottle with CO2 prior to filling it with beer and then using caps which feature an oxygen-scavenging lining to pick up any remaining particles. The last enemy, heat, is neutralized through the pasteurization process.
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The Canyon


Our VIEW

 

 

Blue Canyon 

Fuhays , Jordan

The Canyon


Our VIEW

 

 

Blue Canyon 

Fuhays , Jordan