Traditional German system
The Brewhouse
Our German brewhouse designed & built (By Kaspar Schulz in Bamberg, Germany) combines modern & old world technology allowing us to brew a wide variety of beers styles.
A direct fired copper bottom brew & mash kettle allows us to do more complex mash procedures such as decoctions & turbid mashes. This gives the beer more body and great texture.
old World Methods
Coolship & Baudelot Cooler
As we do not have a whirlpool like most modern brew systems, all of our beers have to go through our Coolship. The Coolship spreads the wort out really thin after the boil allowing one final blow off for “off” aromas from the grains prior to fermentation.
All our non sour beers sit in the Coolship for an hour prior to going over our Baudelot Cooler.
Open Counterflow Cooler
Baudelot Cooler
Our Baudelot Cooler (Open counterflow cooler) spreads out the wort into very thin streams that form rings as they cascade down the outside of the copper pipes. Cold water flows inside the pipes to cool the wort and then is recaptured as hot water for the next brewday.
Finally the wort falls into the trough at the bottom picking up oxygen along the way for a good fermentation. After this it flows downstairs into one of our open fermenters.
Unique Fermentation Profile
Open Fermentation
After cooling, the wort flows downstairs into tanks to begin it’s open fermentation. Wide bottom open fermentation tanks allow the yeasts to be very expressive and put very little stress on the yeast. Ales usually open ferment for 4 to 5 days and lagers for 7 to 9 days.
After the open fermentation the beers are moved over into closed fermentation for another 7 to 9 days.
Lagering
Both our ales & lagers are matured prior to packaging. Ales on average for 3 weeks but lagers take much longer average about 2 months of total lagering time.
Eccentric Methods
Oak & Stone Maturation
For our sour beers we implement a variety of different aging and maturating vessels and techniques. We have a large collection of oak barrels & foeders sourced from all over the world as well as several stone vessels. We currently have 2 granite maturation tanks (Austria) as well as 2 amphoras (Italy).
All of our beers pass through our Coolship and are open fermented, unfiltered & unpasteurized.
