Malted barley and wheat are milled into a grist.

They are then augured up to the grist hopper.

The grist is infused with hot water in the mash tun for 90 minutes. The liquid is drawn off and sent to the kettle.

The liquid called wort is boiled for 90 minutes. Hops are added during this time.

The hot wort is sent through two heat exchangers where it is cooled to 65 degrees farenheight.

The wort is transferred into a fermentor where yeast is added to ferment the wort into alcohol and carbon dioxide.

After two weeks (or up to two months depending on the beer style), the beer is filtered then bottled and kegged.