Beer & brewing
We are brewers. Committed to brewing the best beers using the finest, natural ingredients.
We never compromise on quality. From our team of brewmasters working tirelessly to preserve our beers’ distinct flavors to our farmers growing the highest quality ingredients.
And we want to share our passion for brewing. Learn about our ingredients. Our brewing process. And about beer itself.
At the heart of our beers are our ingredients.
Barley: The “body and soul” of beer
“Germinated and kilned barley” or Malt Barley is to beer what grapes are to wine. During the brewing process, starch in barley is transformed into sugars, which is needed for fermentation.
Barley is responsible for the color, taste, aroma and head on beer. And it’s the dominant ingredient in all of ours.
Most barley used in beer is malted before brewing, giving beer a bready, toasted, caramel or roasted taste. We call this barley – malted barley. Malted barley is light or dark, depending on the temperature when processed.
There are many varieties of barley, but not all are considered to be malting quality. And for our beers, we have precise specifications and procedures for selecting the highest quality malt barley for brewing.
Water: The “integrity and purity” of beer
Water is the unsung hero of beer ingredients. It doesn’t get the recognition that the barley malt and hops get, but on average, beer consists of approximately 90% water. And just like any other ingredient, it affects the taste of the beer. That’s why it’s always filtered, tested and tasted before entering the brewing process.
Hops: The “spice” of beer
Hops are the cone-shaped blossoms that give beer bitterness, contribute to its aroma and foam stability. The unique aroma and bitter flavor of hops nicely counterbalance the sweetness of barley malt.
Hops are classified as either bitter hops or aroma hops for brewing. We often use a mix of different types of hops in our beers.
Hops are responsible for the bitter taste and impact the aroma of beer, for example creating fruity, piney, flowery aromas to name a few. Hops also work as a conservative.
Yeast: The “fermenter” of beer
Yeast is a living organism that is very important for beer’s taste. It has the ability to turn sugar into alcohol which transform the taste of wort into beer and brings the beer to life.
Brewers often keep their own yeast cultures safe in order to guarantee a consistent taste. We have more than 1200 yeast strains in our portfolio that are protected. Not all of them are currently being used, which gives our brewers lots of room to innovate and create new beers.
Yeast gives beer different aromas for example banana, rose, apple, aniseed, almonds, cloves and pepper just to name a few. There are two basic types of brewer’s yeast – Ale and Lager – with different general taste qualities:
- Ale yeast – more intense flavor
- Lager yeast – cleaner and crisper
Other grains, sugars and spices
Other grains, sugars and spices can be added to beer to enhance flavor or to create a more balanced beer.
Wheat: For a more refreshing and sour taste and to create a cloudy beer with a rich, thick head
Oats: For a milder taste and a silky, oily mouth feel
Rye: For a roasted, spicy, peppery character
Corn: For a softer and lighter taste
Honey: For a sweeter taste and higher alcohol content, without provoking the mouth feel
Sugar: For a sweeter taste and higher alcohol content
Fruit: For a sweeter and spicier taste, and a more fruity aroma
Rice: For a lighter, paler color and crisper taste
Spices: For a more spicy taste
The brewing process has four main steps and usually takes 4-6 weeks. Check out this short video that shows you how we brew our brews.