63 West Market Street Corning, NY 14830 (607) 936-Beer

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Brewing Process

The Brewing process

The Brewing System
7BBL system consisting of a brew house fabricated by Criveller Co. This unique steel design is imported from Italy.

The brew house consists of a brew kettle, a mash tun and the whirlpool. In this design the mash sits above the whirlpool.

7BBL = 14 half kegs = 217 gallons

Out of sight equipment:
grain mill
3 fermentors/conditioning vessels – which ferment the beer
6 bright beer tanks – for storing and serving beer

Simple description of the brewing process:
The malt is put through the grain mill where it’s ground.
As it shoots down into the mash tun it mixes with water, this is called MASHING
Hot water is then showered over and through the mash, this is called SPARGING
The liquid from the sparge called WORT (pronounced wert) is run into the kettle
The kettle’s capacity is in excess of 7 bbls.
The wort is then boiled for approximately one and a half hours.
While the wort is boiling hops are added for bitterness and flavor.
When boiling is over, the beer is transferred into the whirlpool to separate the trub from the beer (trub is hop and protein residue) its removable produces superior beer, the trub is discarded and the clarified wort is pumped from the whirlpool. The whirlpool effect can be seen quite clearly by stirring a few tea leaves around in a cup. The leaves settle in the middle of the cup as does the hop and protein material.
From the whirlpool the beer is transferred into the fermenting tank where specific yeast is added. The yeast is responsible for producing alcohol and many beer related flavors.
Once matured, the beer is filtered, carbonated and transferred into the bright beer tanks.
The beer is served directly from these bright beer tanks via draft lines to the bar.

The brewing process, from start (mill) to fermentation tank takes approximately 9 hours. Fermentation takes, for the most of our beer, one to two weeks. Most of the brewers’ time is spent cleaning and sterilizing the equipment and taking measurements such as ph levels, temperatures and specific gravities.

Original Gravity (OG):
is the density of the beer before fermentation has taken place. It gives the potential alcohol content of the brew. Example: Stronger, bigger beers have higher OG’s then lighter testing beers.

International Bitterness Unit (IBU):
measures the bitterness in the brew. Example: the higher the number the more bitter the brew.