Our Brewery
Beer is the world's oldest and most widely consumed alcoholic beverage, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches; mainly derived from cereal grains€”the most common of which is malted barley. Wheat, maize (corn), and rice are also widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative. Other flavourings such as herbs or fruit may also occasionally be included. Alcoholic beverages distilled after fermentation, or fermented from non-starch sources such as grape juice (wine) or honey (mead), are not classified as beer.
The basics of brewing beer are shared across national and cultural boundaries and are commonly categorized into two main types €” the globally popular pale lagers, and the regionally distinct ales, which are further categorized into other varieties such as pale ale, stout, and brown ale. The strength of beer is usually around 4% to 6% alcohol by volume (abv.) although it may range from less than 1% abv., to over 20% abv. in rare cases.
Beer forms part of the culture of various beer-drinking nations and has acquired various social traditions and associations, such as beer festivals and a rich pub culture involving activities such as pub crawling or pub games such as bar billiards.
Our Microbrews
At our microbrewery we are proud to offer six distinctively different "beer experiences", at least four of which are available at any one time. All of our beers are brewed entirely without the use of chemical preservatives, additives, or pasturization.
Because we focus on the quality of the product instead of the packaging and marketing, there is no "corner cutting" in either the ingredients or the process. This means we can use the best possible malts and hops available and age each batch in the slow traditional way, resulting in the freshest, smoothest, and tastiest beers available anywhere.
The Brewing Process
Industrial beer brewing starts with malted grain, which is passed through a milling machine...
- This will crack the dried kernels and grind them into a coarse powder. The cracked malt is then steeped with hot water in a large, stainless steel vat called a mash tun...
- producing a thick, sweet liquid called wort. The wort is boiled, or brewed, for up to two hours in a large kettle
- After it is cooled, the wort is then transferred to a fermentation tank...
- where yeasts slowly convert the grain sugar to alcohol. The liquid (now beer) may then be passed through a filter
- to remove the yeast residue. The wort is pumped into a large conditioning tank to age
- where it undergoes another fermentation. During aging, the beer becomes naturally carbonated. Some brewers elect to filter the beer again after aging. The finished beer is then mechanically bottled, and may be pasteurized
- to kill any of the remaining yeast and any other microorganisms.