The Brewery

All of our Beer is produced on a steam jacketed 15 Barrel three vessel brew house manufactured by Criveller in Niagara Falls, Canada.

The fermentation takes place in three 15 Barrel fermenters from Criveller and the beer gets carbonated and aged in two 15 Barrel Criveller bright tanks.

From the bright tank the beer is served to you by our awesome employees.  Beer on and enjoy!

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Beer is made up of four main ingredients, Malted Barley, Hops, Yeast and Water.  One important aspect of Craft Beer is the style of beer.  Craft beer is often discussed by style.  By learning the styles of beer one knows what to expect in terms of the flavor and characteristics. The Beer Judge Certification Program has currently established 81 styles of beer by different characteristics and flavors which are created from those four main ingredients.  Different combinations and uses of those ingredients can be measured by a variety of different values but there are three main parameters that are typically discussed. The three parameters are as follows:

  1. Gravity level
  2. Bitterness level (IBU)
  3. Percentage Alcohol

Gravity is the measure of the density of a fluid versus water.  In brewing, gravity refers to the sugar in solution that is obtained by the brewing process discussed below.  A higher original gravity means there is a greater chance of a higher alcohol level in the finished product. Gravity is increased by the addition of more malted barley in the recipe, which produces a higher amount of sugar in solution.  Malted barley is also the main contributor to the color of the beer.

Bitterness is obtained from the hops.  There is a direct correlation to the level of bitterness in beer and the time frame and amount for which hops are included during the boiling part of the process.  The longer a hop is part of the boil the more bitterness is contributed from that hop.  The shorter a hop is in the boil, the less bitterness extracted and a greater influence on flavor occurs. Therefore many beer styles differ in the way the brewer chooses to utilize the hops.  A couple of examples are, that the beer may be bitter with no hop flavor from longer boil times, and it may be bitter with a variation of hop flavor depending on hops added for both long and short boil times.

The percentage alcohol in a beer is determined by two gravity readings, the gravity reading right after the boil and the gravity reading after fermentation.  The percent alcohol is then calculated from the difference in those gravity readings.  The difference in those gravity readings is created by the yeast which uses the sugar in solution for its metabolic processes and produces ethanol, carbon dioxide and additional flavors as a waste product of those processes.

There are hundreds of different types of malts, hops and yeast available to the brewer.  Each one of those hundreds of different types adds its own unique characteristic and flavor to the beer.  Because of this, there is an endless number of ingredient combinations available that can produce a beer which can then be placed within those styles.


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