A brew day begins...
...when we get up early and get started grinding grains. We heat water to a certain temperature and mash in the malt. The malt is heated and is allowed time to steep, possibly a few different times at a few different temperatures. We then transfer over the tasty, sticky wort to the boiler and allow it to cook for a while. At this time we add the hops at different timed intervals. More hops can be added later to the fermentor in a process called "dry hopping", if the style (or our palate) calls for it. Fast forward weeks and weeks, allowing the yeast to do its thing, and what do we get? Beer!
Here is a list of the regular beers that we have in our rotation:
Our brewery is considered a nano-brewery, meaning that the system can only brew less than three barrels (352 L). Ours makes about 180 L. Because of that low volume, we have the freedom to experiment with all kinds of beer styles. The brewery is fully electric and uses no gas in the beer making process.