From Grain to Glass
We use only the freshest ingredients while crafting our beer. No additives, preservatives or artificial coloring are added to the brewing process.
Hops, Barley Malt, Water & Yeast
How we brew our beer
Our brewer begins the day by milling the malt to expose the extractable material within. Only German, English, and Belgian malts are employed in our brewery.
This process, which lasts about 90 minutes, extracts fermentable sugars and other important compounds from the malt. The ground malt is mixed with hot, brewing-quality water and allowed to rest at various times and temperatures. After this, the sugar-rich water, called wort, is drained off and rinsed with hot water to extract as much sugar as possible.
The wort is then returned to the mash/kettle and boiled for a period of up to two hours. During the boil, hops are added at various times to impart bitterness, flavor and aroma.
Hops are then separated in the whirlpool. The hot wort is cooled and aerated in preparation for fermentation.
The beer is then passed through the heat exchanger, where it is cooled to an optimal temperature. This is followed by the most critical phase in the process, where the sugars in the wort are converted to alcohol, carbon dioxide and other flavor compounds. After fermentation, the young beer is cooled to near freezing temperatures for a minimum of two weeks. During this period, the beer matures in flavor, begins to clarify, and develops natural carbonation.
Once the conditioned beer has reached its optimum maturity, it is passed through a filter to clarify and stop any further changes in the beer.
The finished, filtered beer is transferred to our serving vessels located directly behind the bar. It is then drawn and served to the distinguished palettes of our ﬁne guests.