Where the action takes place. This is where we extract and runoff the fermentable liquor that is the main building block of the final beer product. It consists of a mash tun, lauter tun, whirlpool, kettle and hot liquor tank.
COPPER / KETTLE:
This is where the wort is boiled up with the hops (or any other funky infusions!). Our direct fire kettle gives our beers a highly distinctive caramel taste. Often called a Copper in the UK as it was traditionally made of copper.
Is simply the milled and crushed grain (coarse flour) ready for the mash tun.
The spice of beer. They contain alpha acids that act as antibacterial agents but also add flavour and bitterness. The oils and resins also found in hops add greatly to the aroma and taste that can define each different beer enormously.
Is the process of separating the sparged wort from the spent grain / grist. This can be done via a perforated plate bottom that holds back the grain but not the wort.
(Generally barley) is a semi-germinated grain that has started an enzymatic process of converting insoluble starch to sugar. It is also likely to be kilned which halts the germination process resulting in different malt qualities with regards to colour and extractability.
The vessel where the grist is mixed with the hot water liquor to produce wort.
Is to spray the grains / grist with more hot water liquor to ensure that all fermentable sugars are extracted and washed through.
As it sounds. We whirlpool (spin) the wort after the boil to separate the whole hops, protein break (trub) and any other insoluble infusions we want separated prior to fermentation. A hop back can also be used to sieve the clear wort off.
The thin malt syrup that results from the extraction of converted starch (into sugar) and dissolved in solution.
The yeast is a living organism (microscopic fungus) that feeds on the fermentable sugars to produce the by-products of reproduction, alcohol and C02.