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The Brewing process
There are seven distinct phases of brewing. Scroll down to learn more about each phase.
Mashing:
Different types of malted barley (depending on the recipe) are milled and transferred to the top of the mash tun via the auger. Heated water is then both underlet from below and poured into the grain from the top and this mixture (called the mash) is stirred as it flows over the false bottom of the mash tun. The temperature of the water activates enzymes which break the grains down into a sweet, fermentable liquid, called wort (pronounced wert). Depending on the style of beer being produced, some mashes are simple single infusion temperature recipes, other beer styles require a more complex multi-step infusion technique.
Sparging:
After about 90 minutes, hot water that has been stored in the hot liquor tank is pumped into the top of the mash tun and sparged (sprayed) into the mash. This water flows through the grains, extracting the sugars and is then filtered through the false bottom. It is then pumped into the brew kettlefor the boiling process.
Boiling:
The wort is boiled for 75-90 minutes, during which time hops are added at various times. Hops used toward the beginning of the boil are primarilyfor bittering, hops added near the end are more geared for flavor and aroma.
Transfer:
After the boil, the wort is centrifuged to concentrate any ‘hot break’ material and then pumped through the heat exchanger on its way to the fermenter. Simultaneously, cold water from the cold liquor tank is pumped through the heat exchanger. Although the water and wort do not mix, the wort is chilled to approximately 18° C.
Fermentation:
Yeast added to the wort in the fermenter begins converting sugars into carbon dioxide and alcohol, thus producing beer. The temperature is closely monitored and adjusted according to yeast type and style of beer. Ale fermentation usually lasts 8-14 days, depending on the style being produced.
Conditioning:
Upon completion of fermentation and depending on the type of yeast used, some beers are filtered on their way to the conditioning tanks in the cooler. Other yeasts ‘drop bright’, and require no filtering. After proper aging, the beer is then ready for packaging.
Packaging:
After the beer is cold-conditioned, it is kegged for use at the tasting bar or sold to other outlets, or sterile filtered and bottled. This is why bottled beer isn’t as tasty as when it’s served in draught form from the tap. It does give it a longer shelf life though, without having to use any artificial preservatives of any sort.
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