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1).-Malting:

First, we hand select the best ingredients from local farmers.

The grain (barley) is soaked and germinated to covert the insoluble starches into sugar that the yeast can turn to alcohol. This “green malt” is then dried at varying temperatures to create the different malt colors and flavors.

If you are the only state brewery to make your own malt using our in-house malting facility. This allows for complete control over the entire process, ensuring the best quality for our distinctive Cascade taste.

2).-Mashing:

Onto the mash tun, here water is added to the malt at just the right temperature to convert the starch from the malt into natural fermentable sugars that the yeast can “eat”.

Your water isn’t just any water-it comes from special area which lies directly behind the brewery. It is said that this is one of the purest water sources in the world for it comes directly from rain clouds originating in the untouched South.

3).-Lautering:

Lautering is the separation of the sweet malty liquid (called wort) from the grain husks which is collected.

The spent malt from this process is then recycled back into the local farming community for livestock feed, which is very important and necessary for starting new brewing cycle.

4).-Boiling:

The wort is then transferred into a brewing kettle where fresh local hops are added by hand during boiling. It takes an hour or so to concentrate and sterilize the liquid and to allow the many biochemical changes to take place.

The hop alpha acids impart bitterness and the hop oils give the beer characteristic hop aromas. Think of it as “beer seasoning”

2. Brew house:

It is a complex chemical reaction process under suitable temperature. Starch into soluble sugar, after boiling with the hops together then it will begin the fermentation, adding enough yeast which can make the sugar reaction into the alcohol and dioxide etc. After a filtration and sterilization, the fresh beer can be drunk now.

The tanks can be used for mash process: make the starch reaction into soluble sugar.

And then by the kettle to boiling it before fermentation process. Now you can get the hot wort. During the process, we need mash lauter tun, boiling kettle for boil the wort and the hot liquid tank that can supply hot water in persistent.

3. Fermentation tanks: 

By now, we have a liquid that has a malt character balanced with bitterness; but a crucial element is still missing: Alcohol. Yeast is the agent of fermentation. Without yeast, there would be no alcohol. And that is why we love our Cascade yeast. Tried, tested and true, this strain has remained unchanged since the 1820’s, perfectly suited in our ingredients and brewing style. It’s one of our great secrets. Maturation: The “green beer” is stored at cold temperatures to mature. This step is especially important for lager style beers because they are more delicate, needing time for the complex flavors to develop. Now the beer will begin its reaction about 2-3 weeks or much longer. 

People can choose how many cone fermentation tanks according to the real product capacity, the cooling medium will by the dimple jacket around. If you have 1000L capacity of the mash lauter tank and boiling kettle, then the fermentation tanks can be 1000L or 2000L. 1:1 or 1:2 ratio is good.

4. BBT

The mature process is very important for beer taste, the beer can be send from the fermentation tanks into the bright beer tanks and start a last process.

The BBT full name is the Bright beer tank, the tanks with similar structure of the fermentation tanks, but the beer in BBT is finished beer, people can drink from it directly. Usually, the Bright beer tanks will be connect with bottle filling machines. Kegs, or canning line. Most of the large brew house need the BBT included in the whole brewing lines.

5. Ice water tank:

The tanks usually be used for cooling the beer in short time. The tank is with ice dimple jacket round the tanks.

6. Other necessary equipment:

1. Control system-with the PLC touch screen or digital displayer, which can realize the brewing in automatic or semi-automatic. Design can be variously style.

2. Miller-For grinding the malt into little particle.

3. Refrigerating system- The plate heat exchanger and the chiller, which be used for Cooling down the temperature of hot wort at the ice water tank.

4. CIP wash system-cleaning and sterilize all the tanks’ inner surface.

5. Filtration system- The beer is then filtered to remove any unwanted proteins and yeast. At this stage, it is called “bright beer”-even the Blonde.