From the Brewmaster.... We have a rotating brewing schedule that allows us to provide variety in our locally brewed beer and gives us a chance to present special seasonal brews as well. The rotation includes: Red Ale, Grand Cru, Pale Ale, Stout, Honey Wheat, Blonde Ale, Porter, and special seasonal brews.

The Brewing Process from Grain to Glass

Brewing

Malted Barley is combined with water in the mash tun. Enzymes convert complex carbohydrates into simple sugars and dextrins. Water soluble sugars are pumped to the kettle where it is boiled for 1 hour. Hops are added at the beginning of the boil for bitterness, the last 20 minutes for flavor, and at the end of the boil for aroma. The wort is cooled to 70 F by pumping it throughthe wort chiller to one of the 3 fermenters. This process takes 9 - 10 hours.

Fermenting

Yeast converts the sugars in the wort to alcohol and CO2 to produce beer. The beer is allowed to mature for a few days then the temperature is reduced to 35 F to force the yeast to flocculate and settle out. The clear beer is then transferred to one of the serving tanks. This process takes about 12 days.

Serving

Pressurized CO2 is used to force carbonated beer to the appropriate level. The CO2 pressure is also used to push the beer to the taps located at the downstairs bar and the upstairs bar.

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