Mashing is the term given to the start of the brewing process, where crushed grains are mixed with water to form a porridge-like mixture called the “mash.”

Lautering is a process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain. Lautering usually consists of 3 steps: mashout, recirculation, and sparging.

The boil is an essential step to the beer creating process. As the boil begins the proteins in the wort begin to coagulate and build into a nice fluffy head and too often boil over the kettle. The other critical thing the boil does is isomerize the alpha acids in the hops.

There are reasons other than yeast health for wortchilling. Wort cooling causes solids, called the cold break, to form and fall out of solution.

Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas — giving the beer both its alcohol content and its carbonation. To begin the fermentation process, the cooled wort is transferred into a fermentation vessel to which the yeast has already been added.

The first step in filtration just before packaging is the removal of sediment, suspended particles and bacteria for initial stabilization of the beer. Removing these particles and larger organisms reduces the amount of material that could create off flavors and aromas.

Now, all that is left to do is can the beer and get it on the shelves for you to drink. We quality test each and every can before it leaves the brewery.