Our Brewhouse Brews are handcrafted for your enjoyment right here on the premises. This ensures you of the freshest possible beer, as the brew you drink did not have to survive a journey from St. Louis, Chico, or even Paso Robles. In fact, it has never traveled more than a few feet. We brew in small, seven barrel (201 gallon) batches.
The two large copper vessels comprise what is actually known as 'the Brewhouse'. The taller of the two vessels is the mash tun. This is where the process starts. Freshly milled grain is mixed with hot water in a process called mashing. Mashing converts the starches found in grain into sugars. When conversion is complete, the resulting liquid, called wort, is transferred to the shorter copper vessel. This is the brew kettle. Steam is used to bring the wort to a boil, and hops are added. After the boil is complete, the wort is cooled rapidly and transferred to one of the five stainless steel fermenters.
Beer is born in 'the brewhouse', and beer grows up in the fermenters. Yeast is added to the fermenters, and the natural task of converting sugar into alcohol begins. In 'the brewhouse', the brewer strives to create a perfect batch of yeast food. In the fermenter, the brewer tries to maintain the perfect environment for yeast activity. A big part of this is temperature control. Using pipes and hoses our glycol chiller enables the brewer to precisely control the temperature of each fermenter.
Each of our beers require different lengths of fermentation. The fermentation period can last as little as one week to several. Once fermentation is complete, the beer is pumped from the fermenter into our serving tanks. The serving tanks then connect directly to the beer taps assuring you the freshest and finest quality.