Hale's Brewing
Process
1.Barley and/or
Wheat Malt
Malts are crushed
and augured into the GRIST HOPPER which funnels the crushed malts into
the MASH TUN
The crushed grains are sprayed with hot WATER which activates enzymes which converts the starches into sugars. We now have "Sweet Wort".
2. We now "Sparge
the mash"
Drain the sweet wort out of the mash tun and into THE KETTLE where it
is boiled. This clarifies and sterilizes the wort. This is also when the
first HOPS are added, imparting a bitterness to the beer. Once
hops are added, brewers will refer to the batch as "Bitter
Wort".
3. The wort is
drained
After an hour of boiling, the wort is drained into a whirlpool tub called
a HOP BACK. Liberal amounts of hops are added here, giving the ale a floral
aroma or "nose".
4.
Fermentation tanks
Now the wort is quickly cooled and pumped into gleaming stainless steel
FERMENTATION TANKS. Top fermenting yeast in an open fermenting tank is the
traditional method for fermenting Ales, whereas Lagers employ bottom
fermenting yeasts in closed tanks.
The brewer now carefully skims the yeast from an actively fermenting batch and pitches it into the new batch of wort. All brewing yeast possess their own unique aromatic qualities which are imparted to the beer.
Fermentation now begins ... This is a naturally occurring process whereby yeast cells consume the sugars in the wort, producing alcohol and CO2 as by-products.
5. The Bright Tank
After 72-96
hours, when fermentation is complete, the beer is quickly filtered into
the BRIGHT TANK. At this point the ale is is carbonated for either bottling
or kegging. Ale that is destined for bottles is given a small final
"dosage" of yeast that will act as a natural preservative and a finish to
the conditioning of the beer.
6.
The Kegs and Bottles
The kegs
and bottles are then distributed to local pubs and retail outlets to insure
that the freshest possible beer is served.
7. The Most Important Phase....YOU, Dear Ale lover, consume with gusto....
CHEERS!