This happens in something called a “lauter tun,” and it separates the grain from the new liquid mixture: the wort.
“From there, the liquid is drained out of the bottom of this vessel and the grain is left in there, the malt. And we have a local farmer who comes to pick up the grain and he feeds it to his cows. So that hot liquid is then transferred into our brew kettle where we start adding hops,” Biles explained.
Hops are flowers that add bittering, flavor and aroma to beer, and they’re added three times in roughly two hours before the mixture is ready for yeast…
“And then it’s transferred into huge, stainless steel vessels called ‘fermentation tanks,’” Biles said.
These towering tanks were installed just days before our visit, and it’s inside them that magic happens…
“The two byproducts of yeast eating all of the fermentable sugars in the beer are alcohol and carbon dioxide,” Biles said.
The beer is then quality tested in a lab before it’s sent for bottling. Some special batches are done by hand, but most of the beer is packed by machine - with pinpoint precision.
“So at this point in the process, the beer is in the bottles. The labels are on. They run down the conveyor belt and they’re dropped into the six-pack carriers and the cartons that hold the beer… and they are shipped out for the world to enjoy,” Biles said.
Or even better - if you’re one of the lucky ones who can visit the Flying Dog brewery - you can sample some of their quirky artwork and other, tasty offerings at the source.
最新
2013-11-25
2013-11-25
2013-11-25
2013-11-25
2013-11-25
2013-11-25