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Malt
Malt is grain that has been specifically prepared for brewing. The grains contribute sugar which is later converted into alcohol.
Hops
Hops are flowers or cones, grown on a vine. Hops help to keep beer fresher, longer; help beer retain its head of foam—a key component of a beer’s aroma and flavor; and, of course, adds a “hoppy” aroma, flavor and bitterness.
Yeast
Yeast is the microorganism that is responsible for fermentation in beer. It eats the sugars extracted from the malt which produces alcohol and carbon dioxide and turns wort (sugar water) into beer.
Water
The key to a great beer starts with high-quality water. Water chemistry plays a large role in the final taste profile of the beer.Key Brewing Terms & Questions
The Brewing Process
Using a single-vessel for brewing is the definition of a simple Brew Day.
Milling
Whole grain malts are crushed with a grain mill on brew day.
Mashing
Crushed grains are mixed with hot water to create a mash. Mashing is completed at a specific temperature for roughly 1 hour, and the focus here is to convert malt starches into sugars.
Boiling
The basket is lifted from the kettle, allowing all wort to drop into the kettle. The wort is then brought to a boil. Boiling is necessary to pasteurize the wort, and this is where hops or flavor additions are added
Whirlpooling
After the boil, the wort is spun cylindrically for a short period of time to separate hops and trub from the wort before moving to the fermenter.
Cooling
The wort is then moved through a heat exchange device before moving into the fermenter.
Yeast Pitch
Once beer is cooled to the proper temperature per your chosen yeast, yeast is “pitched” on top of the wort. Fermentation begins.
Fermentation
Sugars from the wort are converted to alcohol.
Conditioning
Dependent on beer style, beer rests in the fermenter until unwanted by-products of fermentation diminish.
Carbonation
Carbonation is added to the fermenter or package under high pressure, forcing it to be absorbed into the beer.
Packaging
Beer is packaged and prepared for enjoyment!
Milling
Whole grain malts are crushed with a grain mill on brew day.
Mashing
Crushed grains are mixed with hot water to create a mash. Mashing is completed at a specific temperature for roughly 1 hour, and the focus here is to convert malt starches into sugars.
Lautering
Water is added on top of the grain bed, to separate the sweet wort from the grain bed.
Boiling
The wort is then moved to the boil kettle, and brought to boiling temperature. Boiling is necessary to pasteurize the wort, and this is where hops or flavor additions are added.
Whirlpooling
After the boil, the wort is spun cylindrically for a short period of time to separate hops and trub from the wort before moving to the fermenter.
Cooling
The wort is then moved through a heat exchange device before moving into the fermenter.
Yeast Pitch
Once beer is cooled to the proper temperature per your chosen yeast, yeast is “pitched” on top of the wort. Fermentation begins.
Fermentation
Sugars from the wort are convert to alcohol.
Conditioning
Dependent on beer style, beer rests in the fermenter until unwanted by-products of fermentation diminish.
Carbonation
Carbonation is added to the fermenter or package under high pressure, forcing it to be absorbed into the beer.
Packaging
Beer is packaged and prepared for enjoyment!
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