| BEER CLUB INTERNATIONAL |
| BEER: Cool and Refreshing - Anywhere; Anytime Remember, Always Drink Responsibly |
| The Boiler Room - Brewing |
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| The first view you usually have of the brew product is when the bartender pours you a glass of natures natural goodness. Have you wondered how the Boiler Room can come up with this quality time after time? Follow along. |
| The glass-walled public view of the brewing process hides the enticing aromas produced as the beer grains are cooked. The glass walls also keep you from getting splashed during the constant cleaning that takes place inside. Lets go behind the glass. |
| The brewing process starts in this Mash Tun. The grains are carefully measured for the type of beer being produced. Then water is added, the milled grain is thoroughly mixed so that the absorption of the water is even throughout the vessel. Temperature is critical at this stage. Brewers may immerse the grains in 170 degree water, or start at a lower temperature and increase the temperature over the mash period. The grains are allowed to soak for a period of time, usually 60 to 90 minutes. Once the mash period is complete, the grains are slowly rinsed. This rinsing, called sparging, pulls the malt from the grains. |
| The water mixed with malt is now called wort. It is transferred to a boil kettle. The wort is boiled and other ingredients are added depending upon the type of beer and the distinctive flavor desired. Additives are varied and can be fruit, honey, spices, and hops. The boiling also purifies the liquid. Once the solution, now called sweet wort, is removed, extreme cleanliness must be maintained so it cannot become contaminated by outside flavor influences. |
| The sweet wort is cooled and transferred to fermentation vessels. Here, yeast is added and temperature is set, again, consistent with the type of beer desired and the yeast used. |
| Following fermentation, the liquid, now called beer can go through several steps, or not, depending upon the brewer. At the left is the tank used to cool and carbonate the beer at the Boiler Room. |
| Yes, we have finally reached the end. Once the beer is cooled and carbonated, it is moved to a serving tank connected to the tap handles at the bar. It is ready for you to taste. The red marker and the glass tube on the front of the tank allows for an accurate measurement of the amount of beer made. It is this measurement that determines the amount of money sent to state and federal offices for taxes on alcoholic beverages. |
Head Brewer: Marshall Redmond
Restaurant Manager: Jackie Orth
Fermenters: 5
Mash Tun: Approx. 500 gallons
Standard Brews: 4
Seasonal Brews: 1
Restaurant Manager: Jackie Orth
Fermenters: 5
Mash Tun: Approx. 500 gallons
Standard Brews: 4
Seasonal Brews: 1