On Tap

 

 

 

 


Golden Raspberrydos j's
Garnder State IPA
Warmer
Barley WineBarley Wine

Casked Conditioned
Bitter

Coming SoonIrish Red

 
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Brewing vessels
  • Brewing vessels
    The Brewing vessels are located on the third floor of the restaurant and can be seen from Main st.
  • Brewing Vessels
    Our Brewery is a 10 Barrel steam heated brewing system, manufactured by DME Brewing Services of Canada. The Brewery consists of a 10BBL Mash Tun, 10BBL Kettle, and a 15BBL Hot Liquor Tank.
  • Mash
    The brewing process begins when our Head Brewer, Brad Reninger, weighs out and mills the malt. The amount of grain used will vary with the recipe, but the grain bill averages around 550 lbs. As the grain passes through the roller mill, it is cracked open to make its valuble starch and enzyme content available to the mash. The crushed grain is then transferred via a pneumatic conveyor system that "blows" grain up to the grist hopper which sits in the attic above the mash tun. The Crushed malt is then mixed into the mash tun with enough hot water of the right temperature so that what is left is a thick, oatmeal-like, Mash (left) that is 154 Degrees Farenheit. Due to the presence of moisture and heat, natural enzymes are activated that will convert the starch in the malt to fermentable sugars. This takes place over 1 hour's time.
  • Kettle
    Once the conversion of the starches is complete, the sugars that are created are "washed out" of the grain with 170 Deg F. water and transferred to the the kettle (left) for boiling. This process is known as "Sparging"
  • Grain_out
    After the mash is complete the spent grain is shoveled out...
  • Off to the farm
    And down a chute on the side building. A dairy farmer then takes it away to use as compost and cattle feed.
  • Hops
    Once the kettle is full of this sweet liquid known as "wort" (pronounced 'wert'), it is time for the boil. The wort will be boiled for a minimum of 1 hour, during which hops are added at timed intervals. Hops are the flower that lend bitterness as well as spicy flavors and aromas to the brew
  • Adding hops
    The amount of bitterness or flavor imparted by each addition depends on what hop variety is used, how much is added, and how long it is boiled. Hops added at the beginning part of the boil impart more bitterness while hops added near the end of the boil impart more flavor and aroma. This is because the aromatic qualities of the hop are volatile and will be boiled off as a result of spending a long time in the kettle.
  • Heat Exchange
    The boiled, bittersweet wort is cooled as it is pumped through these Heat exchangers on its' way to one of the fermentation tanks waiting in the fermentation room located in the main dining room on the first floor
  • Fermentation Tanks
    It is here, in the fermentation room, that the final ingredient, yeast, is added to the cooled wort. Once the yeast is added, this liquid can now be called beer! The yeast consumes the sugars created during the mashing process. Alcohol and CO2 (Carbon Dioxide for carbonation) are the result of this fermentation of sugar by the yeast. The fermenting beer will remain in the fermentation tank between 10 days and 2 months, depending on the style of beer being brewed. Once the fermentation process is complete, the beer is then filtered into one of the six serving vessels (not pictured) in the cold cellar. This is where the "bright" beer is stored while it is being pumped by more CO2 up to the taps at the bar.

Brewing vessels