History Design Taste

Our Brewery is a small  batch single step infusion 10 barrel system. One barrel is 31 gallons or 2 full kegs of beer. We can produce 310 gallons per brew cycle.
The lower level of the brewery is known as the “brewhouse” where wort ( pronounced WERT -a brewers term for unfermented beer) is produced, fermented, conditioned and filtered.
The upper level brewery is considered the “cellar” where filtered beer is pumped into the “serving tanks” and conditioned for a brief period before being released to kegs and the bar taps!
Due to the small batch size of our brewery we will occasionally sell out of a beer style. Notice I said “SELL OUT”. We prefer the term sold out over ran out!
One of the benefits to having a small brewery in a brewpub setting is that the beer is turned over very quickly, thus ensuring its freshness!

Ale vs. Lager

Ale-  An ale will ferment at temperatures between 65-70 degrees using an ale strain of yeast.  This causes shorter fermentation times (3-5 days).  Because of the warmer fermentation, ales tend to have more of a fruity type flavor and aroma. 
Lager-  A lager will ferment at temperatures between 50-55 degrees using a lager yeast strain.  This causes longer fermentation times (7-10 days).  Because of the cooler fermentation, lagers will have a cleaner, crisper flavor and aroma.