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Our Process

The brewing process begins when malted barley is fed into the GRIST MILL, where the grain husks are cracked, exposing the usable starches. The grist is then mixed with water in the MASH TUN, where natural enzymes convert the starches into fermentable sugars.

This sweet warm water, now called wort, is boiled in the KETTLE. Hops, which add bitterness, flavor, and aroma, are added to the wort at different times during the boil.


The boiling wort is cooled down in the HEAT EXCHANGER to a temperature suitable for fermentation. Yeast is now added to the wort where, over a period of days, it will convert the fermentable sugars into alcohol and carbon dioxide in the fermenter. When the fermentation is complete, the beer is chilled and run through the FILTER (with some noticeable exceptions), removing excess yeast and reducing haze.

After this process, the beer is then aged and carbonated. Finally, the finished beer is pushed directly from the SERVING TANK and dispensed promptly from the TAP, or kegged off to visit other bars, restaurants and special events.

Sit back and enjoy our fresh ales and lagers, craft-brewed with the world’s finest barley malt, hops, yeast and water.