Here's some more detailed information about the brewery itself and the brewing process...
History: Our 10-barrel (310 gallon) brewhouse was constructed from equipment found in various places. The roller mill was used for grinding corn for feed on a farm in Ashfield. The now defunct Newman's Brewery once used the mash tun as a brew kettle in upstate New York. The fermenters and bright beer tanks were imported from England. They were originally 7 barrels (217 gallons) and were expanded to 10 barrels by a stainless steel fabrication company in Canada. These same people constructed our brew kettle. It was the only piece of new equipment in the brewery until we moved to our new location and purchased a new fermentation vessel.
Process: The brewing process begins with malted barley (MALT=barley that has been sprouted, then dried) that is crushed in our roller mill, then mixed with hot water as it falls into the mash tun to form a thick porridge. During mashing, malt starch is converted into natural, fermentable sugars. The sweet wort (pronounced "wert") is then pumped into the 350-gallon brew kettle.
The wort is boiled with carefully chosen hops to produce a balance between hop bitterness and malt sweetness, and to add hop aroma. After boiling for one and a half hours, the brewmaster determines that the wort should be struck from the kettle. From there, the wort is run through the wort chiller to cool it down, and into a "closed" primary fermenter. Cultured brewer's yeast is pitched into the wort to produce fermentation. During this process, yeast consumes simple sugars in the liquid and produce carbon dioxide and alcohol. Ale ferments for approximately seven days, at a temperature of 68-72 degrees. Ales then undergo a week or two of conditioning at temperatures in the low 40s. Lager beers ferment in the tanks for two weeks at temps of 52-54 degrees, and then they condition ("lager") for up to six weeks. The beer is then transferred to a serving tank. From there it goes directly to the taps and into the patron's glass.
Just remember the 8 "...ings" of beer: Milling, Mashing, Sparging, Boiling, Chilling, Fermenting, Conditioning, and Serving!!!
Food: Porter and stout are excellent with fish, red meat, and desserts, and are generally all-around good beers with food. Amber colored beers are good company with meats and vegetarian dishes, starchy meals, or foods that are not especially spicy. Lighter gold beers generally suit light or hot/spicy foods such as fish, Mexican, and Italian dishes.