The Brewery

We are a two barrel (64 gallon) brewery located within the restaurant. All of the brewing process takes place right here! Our beers are created to compliment the cuisine. The beer we serve is fresh because it is made with all natural ingredients. Malted barley is added to water and boiled for nearly an hour. Fresh hops are added throughout the boil to add both flavor and aroma. This un-fermented beer is called wort and is pumped from the boil room to one of the three fomenters we have in the restaurant.

Each vessel contains 64 gallons when full or 4 large kegs. At this time a top fermenting ale yeast is pitched (added) to the wort. In less than a week the sugars in the wort have transferred to alcohol and is now called beer. The beer will remain in the vessel for an additional week which allows the beer to balance its flavors and to clarify. This is the conditioning process. Finally after two weeks from ht brewing, the beer is racked into kegs for serving. The light carbonation of our beers is the result of natural carbonation. This is created by the addition of a small amount of corn sugar added to each keg prior to capping. The kegs are then aged another week to allow the carbonation to occur. The kegs are then placed in a cooler to chill and to be served for your enjoyment.

We brew a variety of beers, including: