the__photographer:
a craft beer brewery
the__photographer:
a father and son brewing team
the__photographer:
setting up the mash tuns, lauter tuns etc...
the__photographer:
malted grains largely provide the flavor and color of beer
the__photographer:
the malted grains need to be ground in a mill
the__photographer:
in many ways this is no different than the process of grinding coffee
the__photographer:
crushed grain
the__photographer:
once the grains are ready, the next step is heating up the water
the__photographer:
preparing to add the grain to the heated water
the__photographer:
unsurprisingly, the process begins to resemble making oatmeal
the__photographer:
a very viscous oatmeal
the__photographer:
waiting till the temperature reaches 170 degrees
the__photographer:
lid on. waiting for the porridge to heat up
the__photographer:
I believe the process began around 9 am or so.
the__photographer:
status update
the__photographer:
this is recirculation
the__photographer:
through a series of tubes and pumps the liquid (now called wort) moves from the mash tun to the brewing kettle
the__photographer:
the process is about 2 hours in
the__photographer:
moving the liquid from the mash tun to the lauter tun
the__photographer:
here water is added
the__photographer:
filling the brew kettle
the__photographer:
at this point, the filtered wort smells really good
