Mill the Grain- We crack open the malt just enough to get the sugars inside and use the husks as a filtering agent. The MASH – We make a kind of tea out of the cracked malt and water called the mash. Specific temperatures change to the mash mixture to create fermentable sugars as needed.

Filtration – The mash is transferred to the lauter tun or bistrenik where the mash is filtered and the wort/sladovina is separated from the spent grain. Cooking – We cook this sweet wort/sladovina for approximately 90 minutes at 100C. We add hops for bittering, flavor and aroma to compliment or contrast the malt profile that we filtered.

COOLING/AERATION into Fermenters- We cool the wort from 100C to 10-20C depending the beer style and the choice of yeast we will be using. We aerate inline after cooling. Aeration is needed for the yeast to begin eating the fermentable sugars. Add YEAST/ set control temperature for the fermenter. Primary/Secondary Fermentation – 14-25 days typically depending on the type of beer. This is where the yeast will eat all available fermentable sugars and make alcohol and carbon dioxide. Crash cool – Carbonate - Condition – We cool the “green” beer to 2C and pressurize the tank with CO2. Then we leave the beer alone for 1-4 weeks. The left-over yeast and hops in the beer will fall to the bottom of the tank and the beer becomes bright and clear ready to be served.

Filling- We finally fill 20L and 30L kegs as well as 0.33l and 0.75l bottles for our customers.