Brewing beer is like cooking, chemistry and alchemy all at once. With fresh, locally sourced ingredients, an exact science and the passion from our Head Brewer Ryan, we create great beer.
Just Brew It
Our brewery is state of the art and able to brew every batch to perfection. We brew many different styles of beer, all just steps away from the bar. From kettle to keg to pint, our beer is as fresh as can be.
Having our own grain mill means we’re able to get the best flavour and freshness from our malt.
Uncrushed grains are much fresher than crushed grains which have been exposed to the air and grow stale.
Once our grains have been pulverised in the mill they go through the conveyor system and immediately into our grist hydrator before going into the mash tun.
The automation aspect means Ryan’s recipes are made to precision, giving us a consistent great quality of beer.
Once in the mash tun we mix the mash and begin extracting the sugars.
Depending on which beer we’re brewing, this can take anywhere from 45 minutes to an hour or more before we move everything again, this time into our lauter tun which starts separating the husks and remains of the pulverised grain from our fresh new brew.
The remains of the grains, the husks, grist and other particles form their own natural filter for the beer to pass through.
Because there’s still sugars and even a few grains in here even at this point, we rinse everything with hot water in a process known as sparging. We repeat this process a couple of times until we’re left with a really clear beer that’s ready for boiling in our kettle.
Once in the kettle, we heat everything up to boiling. This is when we can start adding the hops to the mix and really begin to add the character of the beer, balancing the sweetness from the grain with a particular flavour from the hops.
From the kettle, we use sterilised pipes to move everything into our whirlpool and spin everything extremely fast to remove all the spent hops, proteins and polyphenols.
This whole cooking process takes between six and eight hours. What’s left in the middle, the brew, is ready to be fermented.
We pump the beer through our chiller into one of our fermentation vessels. We have five fermentation vessels and can hold as much as 4,000 litres – over 7,000 pints.
And then we wait. For how long depends on the beer, the recipe, and Ryan. Ryan will know when it’s done.
Once he’s happy, we transfer the beer to our serving tanks above the bar ready for our customers to try.
Any extra we can store in kegs or barrels.
When the fermentation vessel is empty, everything is then cleaned, sterilised and made ready for the next batch.
We’re always proud of the beer we brew, why not stop by and enjoy a pint or two?