How do we Brew

Milling Malted barley is gently crushed in our mill and then added to the mash tun

Mashing Millled method barley and purified not water combines they enter the mash tun. The hot water (brewing liquor), activates enzymes that convert malt starches ito fermentable sugars.

Lautering Our mashtun is especially designed to separate the sweet malty liquid called wort (pronounced wert), from the hot porridge-like mash. To extract as much of the malt flyovers, colours and aromas as possible. We wash or spurge the grains with hot water as the wort is pumped across the kettle.

The Boil We boil the wort in the brew kettle for around 90 minutes. This is when we add the hops to contribute additional flavors, aromas and beer's unmistakable bitterness.

Whirlpooling The boiled wort is whirlpooled inside the kettle. This allows the spent hops (trub) to collect at the bottom so we can remove them.

Cooling The hot hopped wort is pumped through our wort chiller and rapidly cooled to room temperature while being transferred to our fermenters.

Fermentation As we fill the fermented, we add yeast. The yeast consumes the sugars in the wort and prodcues alcohol, flavors and carbon dioxide. On average, our ales take three to five days to ferment, lagers seven to ten days.

Aging We age our beer for upto four weeks. Aging allows our brewmaster's carefully crafte aromas and falvors to fully develop.

Packaging The beer is ready to be sipped ad savoured, analyzed and anjoyed. We package our beer in-house in bottles, cans and kegs.