Highest quality malt is milled to recipe specifications.
Milled malt (called the “grist”) is mixed with brewing liquor (treated hot water – acidic and salted). This is called the “mash”.
Enzymes turn the starches into sugars – this liquid is called “wort”.
Wort is moved to the kettle where it is boiled and pellet hops are added.
The boiled wort is mixed with a “hop tea” that adds aroma without adding bitterness.
The wort is then cooled – moved to an open topped fermentation vessel.
Our Ringwood yeast is added.
Over 3 days the yeast ferments the wort into beer (eats sugar – spits out booze).
We condition the beer for 4 more days [7 Days total].
The beer is “racked” into a conditioning tank – finings are added to clarify the beer [Day 8].
The beer is filtered through our DE filter and then carbon dioxide is added (carbonation) [Day9].
The beer is put into package – bottle, can, keg.