The Brew House
We are currently brewing on a 40bbl NSI brewing system with a Siemens Braumat automation package, allowing us to crank out the equivalent of 80 kegs per brew.
Base 2-Row malt and specialty malts are milled in our Kunzel 4-roll malt mill, allowing us to achieve the best grist consistency. Once milled, the first stop for the ground malt in the brew house is the lauter tun. This is where the malts are mixed with hot water to create an oatmeal like substance called “mash”. As the mash rests, the enzymes in the malt begin to convert all the starch into fermentable sugars. Once the sugars have been created, the sweet wort is separated from the spent grains and pumped into the boiling kettle. The spent grain is given to Hemlock Hill Farms to feed their growing heard of cattle. We’re very happy to provide this valuable food source to a local farmer free of charge.
Once the wort is in the kettle, we start the boiling process. This is where we introduce the hops, which will add flavor and bitterness. This is also when we add spices and any other interesting ingredients that we might want to add to our beers.
Once the boil is complete, we pump the beer into the Whirlpool and add the final charge of hops that will add both flavor and aroma to the finished beer. After the wort has had a chance to rest and settle, we pump it through a heat exchanger, cooling it to 68F on its way to the Fermenters.