HOT LIQUOR TANK
Brew days start here. The HLT keeps water at 180 degrees, ready for use whenever the brew day begins. The water is treated before entering the HLT to ensure we have the best quality water ready for brewing.
When we're ready to brew, we combine water and milled grains in the mash tun to create Wort–a sugary liquid that yeast loves to eat. This process can range from 30 minutes to multiple hours, depending on the beer being brewed.
After the Mash is complete, we transfer the wort over to the boil kettle. The boiling process removes unwanted materials from the wort, and sterilizes the liquid entirely. The boil process can range in length too, but generally lasts an hour.
After the boil, we cool the wort down and transfer it to fermenters where it will stay for anywhere from 2 weeks to multiple months. During that time, yeast eats most of the sugar out of the wort, converting it into alcohol and CO2. Once this process is done, we condition the beer and prep it for packaging in kegs, bottles, or cans for consumption.