1. Malt is taken from the grain silos and augered into the mill room where it is crushed between two steel rollers. The crushed malt is now called grist.

2. The grist is mixed with hot water in order to break down its starches and convert them to sugar. The resulting porridge-like mixture is called mash.

3. The mash is moved to the lauter tun where sprinklers cause hot water to run through the grain to extract the maximum amount of sugars as the water passes through. This sugary liquid, called wort, goes directly to the brew kettle while the leftover grain, called spent grain, stays behind in the lauter tun for disposal. We give our spent grain to a local farmer who recycles it by feeding it to his cows.

4. The wort that gets pumped into the brewkettle is brought to a boil. Hops are then added at various stages of the boil to extract their flavors and aromas.

5. At the end of the boil, the wort is whirl-pooled to remove any residual hop leaves, proteins, and sediments.

6. The hot wort is sent through a heat exchanger where it is instantly cooled.

7. The cooled wort is moved to the fermenter tank where yeast is added to convert the sugars to alcohol and carbon dioxide. The wort is now considered beer.

8. After the beer has matured for the appropriate amount of time, it goes through a series of filters to remove all traces of residual sediment and to ensure clarity.

9. After the beer is filtered it goes to a storage tank, also called a bright beer tank, where the CO2 levels are adjusted and where it waits to be kegged or bottled.