FROM GRAIN TO GLASS

At the Power Plant Restaurant and Brewery, we begin the brewing process by crushing out select blend of malted barley in our roller mill (1). The crushed malt is called brewer's grist. The grist is transferred by our auger into the mash tun (2). In the mash tun, the brewer mixes the grist with warm water. The mixture is allowed to steep while the malt enzymes convert the starches to sugars. After the mashing process, the brewer draws a clear sweet liquid called Wort (pronounced 'wert') from the mash tun and transfer it to the Brew kettle (3). In the brew kettle the Wort is brought to a boil. Hops are added at various times to impart bitterness, flavor, and aroma to the beer. After the boil, the wort is channeled through a heat exchanger to cool the wort. The wort is then transferred to one of the fermentation tanks (4). Then the brewers add yeast. The yeast ferment the natural sugars in the wort into alcohol and carbon dioxide. The carbon dioxide is vented out of the fermenters, while the alcohol produced remains in the finished beer. After the fermentation, the beer is transferred to our conditioning tanks (5), where it is allowed to mature and develop its flavors. For certain beers such as our IPA, extra hops are added in the conditioning tank for additional hop flavor. We serve our beers straight from our icehouse serving tanks to your glass (6) Cheers!