Brewing

Grain selection & Mixing The Brewing process all starts with grain selection.  Our Brewmaster selects from an array of the finest malts.  The grains range in color from very pale straw to jet black.  They provide the goodness found in our beers by contributing color, body, and the fermentable sugars.  The mixture of grains is called the " Grist ".     Mash Tun Here, the brewer carefully mixes the grist with warm filtered water and it becomes the " mash ". When the mash is complete (about an hour) it is rinsed with hot water in a process called "sparging". The sweet liquid that flows into the the boiling kettle is called " wort ".     The Boiling Kettle Here the sweet wort is brought to a boil.  Our brewmaster then adds hops at the precise intervals to contribute aroma, flavor and a desired bitterness to the beer.     The Heat Exchanger After an hour or so of boiling, the hopped wort is pumped through the heat exchanger to cool the wort before it enters the fermenter.     The Fermenter We have two double stack fermenters, each vessel holds a hundred gallons each.  Here cultered yeast is added to start the fermentation process where the yeast consumes the sugar of the brew, creating carbon dioxide and alcohol.  After several days, the spent yeast settles to the bottom and the brew is allowed to condition for another 10 or more days.      After the conditioning process is complete, the beer is then transfered into our brite tanks in our cooler for further conditioning.......until ultimately unleashed to the the Tapper for your enjoyment. Cheers ! Enjoy....... Dave Johnson Brewmaster comments or questions Please email us ! Brewmaster@buffalobrewingstl.com