1. Malt is manually poured into a bucket elevator from 50 lb sacks. The bucket elevator carries the malt to a mill on the third story of the brew house.
  2. The malt enters the two roller mill and is racked, exposing the starchy interior, while leaving the husk intact. It is now called “grist”.
  3. The grist is transferred into the mash tun through an auger. In the mash tun, the grist is mixed with 120 degree Fahrenheit water to produce the "mash". The temperature of the mash is gradually raised to 168 degrees. Between 120 degrees and 168 degrees, enzymes convert starch in the grain into sugars that the yeast will eventually ferment.
  4. At 168 degrees, enzyme activity stops and the mash flows into the lauter tun on the second story of the brewhouse. The lauter tun acts as a sieve, separating the “wort” (unfermented sugar liquid) from the “spent” grain – grain that no longer has use in the brewing process.  
  5. The wort flows out of the lauter tun to the brew kettle. Once full, the wort is boiled for up to 120 minutes. At this time, hops are added for bitterness, flavor and aroma.
  6. After boiling, the wort is pumped over to a whirlpool. In the whirlpool, hops and coagulated proteins have separated and settled.
  7. The hot wort is passed through a heat exchanger cooling it to 52 degrees.
  8. Next, the cool wort enters the fermenter where yeast is added and fermentation begins. Depending on the style, anywhere from 11 days to 5 weeks will pass.
  9. The beer is then pumped from the fermenter through the filter, which removes the residual yeast, leaving the beer clear and "brite".
  10. The filtered beer now enters the brite tank, where it is stored at 32 degrees until it is packaged in bottles or kegs and sold to a distributor.
  11. The finished product: a delicious hand-crafted lager or ale to be enjoyed at the Draught House, at your favorite fishin’ hole, or around a Montana campfire. 

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