Beer School: The Brewing Process.
Ever wondered how it is that grains grown on a farm, have the good fortune to end up as beer? It’s a complex process that requires 5 ingredients (hops + water + malt + yeast + love). Their journey on the brewery floor looks a little something like this…
Before anything, the water is carbon filtered to remove impurities, including chlorine & flouride.
Malted barley is gently crushed in our mill to create ‘grist’, then combined with hot water and added to the mash tun.
- MASHING & LAUTERING
Once combined in the mash tun the hot water (66.5-67⁰C) activates enzymes that convert malt starches into fermentable sugars, known as wort (pronounce wert). As the sweet wort is drained off the grain and pumped across to the kettle, we wash, or sparge the grains to gather as much fermentable liquid as possible.
Once in the kettle, the wort is boiled for about an hour to evaporate any water and destroy any remaining enzymes. Hops are added during boiling
as a source of bitterness, flavour and aroma. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remains in the beer.
After boiling, the hopped wort is cooled to room temperature, ready for the yeast.
As the fermenter fills, we add the yeast to consume the sugars in the wort and produce alcohol, flavour and bubbles (CO2). Fermentation can last days or months depending on the type of yeast and desired strength of the beer.
- MATURATION & FILTRATION
After it’s time in the fermenter, we transfer the beer to the maturation vessels in which it continues to develop its flavour for up to three weeks. It is then filtered or left unfiltered (depending upon the beer style) and…
- VOILA! SERVED CHILLED!