Brewhouse and cellar: The brewhouse is on the left, and is the “hot side” of the kitchen. The cellar is comprised of the 4 fermentation vessels on the right, and is the “cold side” of the kitchen.
Grain silo: It starts with the malted barley. Our silo is 30’ tall and 10’ in diameter. It holds up to 56,000 pounds of grain. One truck load of grain is about 40,000 pounds, which leaves headspace at the top to refill before it’s completely empty. Our grain comes to us directly from Heidelberg, Germany, and is of the finest quality.
The grain enters the building to the mill room, where the barley is gently cracked in our roller mill, and transferred to the grain hopper. The hopper holds it, weighs it, and then the grain is transferred to the brewhouse. We use about 1500 pounds of grain per brew.
The grain is received into the brewhouse at the Lauter Tun, on the left, where it is mixed with water into an oatmeal type consistency. The lautering process produces wort, which is later fermented into beer. From the Lauter Tun, the wort goes into the brew kettle, which is on the right. The kettle will boil the wort, and hops are added here. When done boiling, the wort is transferred to the whirlpool, where any remaining solids are removed.
This is the view of the brewing platform. Clockwise from left front are the cold liquor tank, the whirlpool, the brew kettle, and the lauter tun, which is open. Not visible is the hot liquor tank.
The view under the brewing platform. The valves and gauges here control and monitor the flow of the brew.
When the wort is ready, it is transferred here to our fermentation vessels. These are 60 barrel vessels, and will hold two brews, or 1860 gallons.
90 barrel fermenters. When our cellar is full, we will have 300 barrels of beer fermenting. This equates to 9,300 gallons, 600 kegs, or 74,400 pints!
When fermentation is finished, usually about 3 weeks, the beer is transferred to these “bright” tanks just before packaging. The beer, if being filtered, will be filtered here. We have one 60 barrel bright tank and 1 90 barrel bright tank.
This is our keg washer and filler. It uses steam to sterilize our kegs, and then fills them. We can fill between 20-30 kegs per hour on this machine.
Once packaged, the finished kegs and bottles of beer will be stored in our walk in cooler. Our beer is all natural and perishable, and must be kept cold to keep fresh and great tasting. The cooler is about 1300 square feet, and will hold up to about 1000 kegs. 
Finally, the beer will leave through this door on our wholesaler’s truck, on its way to your favorite store or pub. Cheers!
