01.
Highest quality malt is milled to recipe specifications.
![](https://picaroons.ca/wp-content/uploads/2020/06/AdobeStock_272460786-scaled-800x800.jpeg)
02.
Milled malt (called the “grist”) is mixed with brewing liquor (treated hot water – acidic and salted). This is called the “mash”.
![](https://picaroons.ca/wp-content/uploads/2020/06/AdobeStock_164528057-scaled-800x800.jpeg)
03.
Enzymes turn the starches into sugars – this liquid is called “wort”.
![](https://picaroons.ca/wp-content/uploads/2020/06/AdobeStock_189064244-scaled-800x800.jpeg)
04.
Wort is moved to the kettle where it is boiled and pellet hops are added.
![](https://picaroons.ca/wp-content/uploads/2020/06/AdobeStock_283056284-scaled-800x800.jpeg)
05.
The boiled wort is mixed with a “hop tea” that adds aroma without adding bitterness.
![](https://picaroons.ca/wp-content/uploads/2020/06/HopsPicForNL-1-800x800.jpg)
06.
The wort is then cooled – moved to an open topped fermentation vessel.
![](https://picaroons.ca/wp-content/uploads/2020/06/IMG_0440-1-scaled-800x800.jpg)
07.
Our Ringwood yeast is added.
![](https://picaroons.ca/wp-content/uploads/2020/06/AdobeStock_195888127-scaled-800x800.jpeg)
08.
Over 3 days the yeast ferments the wort into beer (eats sugar – spits out booze).
![](https://picaroons.ca/wp-content/uploads/2020/06/AdobeStock_164528871-scaled-800x800.jpeg)
09.
We condition the beer for 4 more days [7 Days total].
![](https://picaroons.ca/wp-content/uploads/2020/06/AdobeStock_262897655-scaled-800x800.jpeg)
10.
The beer is “racked” into a conditioning tank – finings are added to clarify the beer [Day 8].
![](https://picaroons.ca/wp-content/uploads/2020/07/AdobeStock_294817584-800x800.jpeg)
11.
The beer is filtered through our DE filter and then carbon dioxide is added (carbonation) [Day9].
![](https://picaroons.ca/wp-content/uploads/2020/07/AdobeStock_272984810-800x800.jpeg)
12.
The beer is put into package – bottle, can, keg.
![](https://picaroons.ca/wp-content/uploads/2020/06/AdobeStock_309098545-scaled-800x800.jpeg)