Step 1: Malt Mill

  • Malted Barley is our 1st ingredient.
  • The majority of our malt comes from Armstrong, BC. Malts can vary along the color spectrum from a pale malt (as used in our Pilsner) to a chocolate malt (as used in our Spy Porter). Each different malt adds its own distinct colour and flavour to the beer.
  • The malts are poured into the malt mill and run through two sets of rollers which break open the malt and grind the grist into powder. The milled malt (now called grist) is then transferred to the mash tun.

Step 2: Mash Tun

  • The mash tun is where we mix hot water with the grist. The water grist mix is called mash. The hot water activates natural enzymes within the malt that will break down the starch into sugar. The sugar will go into solution.
  • We now separate the wort from the spent malts. The wort is pumped into the kettle and the spent malts will be sent to a local farmer for animal feed.

Step 3: Kettle

  • The kettle is where we add our 3rd ingredient- hops. We get our hops from the Yakima Valley Washington, USA. They produce a large array of hops, with many different aroma and bitterness varieties.
  • In each beer we will use several different hop varieties. The types of hops added and when they are added have a large influence on the final taste of the beer.
  • We boil the wort for 90 minutes. The earlier hops are added to the boil, the more bitterness they impart. The later hops are added, the less bitterness, but more aroma they add. The wort is then moved to the whirlpool for clarification.
  • The wort is then transferred thru a heat exchanger & cooled to have the right temperature for fermentation.

Step 4: Fermentation

  • The fermenter is where we add our 4th ingredient- yeast. Ale yeast is top fermenting and ferments at a slightly higher temperature than the bottom fermenting Lager yeast.
  • The yeast will convert the sugar into alcohol and carbon dioxide. This is where the wort turns into beer.
  • The main fermentation lasts between 3-7 days depending on the type of yeast and beer. When the fermentation is complete, we drop the temperature of the tank to 0°C. This encourages the yeast to fall to the bottom of the tank, so that it can be harvested for another batch.

Step 5: Age & Filter

  • Next we transfer the beer into a storage tank and let the beer age for 3-5 weeks at 0°C. Our Hophead IPA receives a special treatment called Dry Hopping in the conditioning tank. We add natural leaf hops to the tank and let the cold beer extract the aroma’s from the hops for 3 weeks.
  • Most of our beers are run through a two-stage filtering process. This clears out any yeast and large proteins that may remain in the beer. Once the beer is filtered, it is referred to as “Bright Beer”
  • Once in the bright beer tanks, we do a couple of tests to make sure everything is good and then it’s packaged into bottles or kegs.

Come see us in beautiful Kelowna, British Columbia!