Adirondack Pub & Brewery

Step 1:
Malted barley is crushed in the mill and carried
upstairs to the hopper through the elevator. Step 2:
This grist is mixed with hot water in the mash tun to create a mash
where the malt's starches are converted into fermentable sugars. Step 3:
The resulting liquid, wort, is sprayed on top of the mash, called sparging,
to rinse out as much of the malt's sugars, color and flavor possible. Step 4:
The wort is transferred into the brew kettle, where it is brought to a vigorous
boil for two hours. Hops are added to provide bitterness, flavor and character. Step 5:
The hopped wort is cooled through a heat exchanger, and yeast
and oxygen are added as it is transferred to the fermenter. Step 6:
The yeast ferments the wort to create beer, which takes
4 to 7 days for an ale and 7 to 30 days for a lager. Step 7:
The beer is transfered to cold conditioning, where it remains for 7 to 10 days
in order for the beer to mellow and the hop and malt flavors to merge together. Step 8:
The beer is now filtered into the serving tanks,
where it is carbonated and served to our customers. Step 9 Results:
The freshest beer possible!

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