Welcome to the best beer in the business. Brewsters handcrafted ales and lagers are brewed using only the finest ingredients. Each beer is produced in small batches by skilled brewers. We brew each brand frequently so they’re always fresh.
The first step in the brewing process is malting. Malting consists of sprouting raw barley and then kilning it slightly to dry the grain. This softens the hard starches inside the grain, making them soluble, and it causes enzymes to be produced inside the kernel. We purchase our malted barley from suppliers in Alberta and Great Britain.
Our brew day begins by measuring out the malted barley and milling it to expose the starchy material inside the husks. The cracked grain is then mixed with hot water in the “mash tun”. The resulting thick slurry of grain, called the “mash”, is held at approximately 65 degrees celsius for over an hour. The result of this process is the creation of sugar for the yeast to consume.
The mash is given various infusions and rests during this process. Since yeast has a very limited diet, great care must be taken to ensure the correct type of sugars are created. This is a direct result of mash time and temperature. More dextrins are produced at higher temperatures. Once the proper mixture has been obtained we begin “sparging” the mash.
During this step we begin transferring the sweet liquid to the brew kettle. In order to extract all the sugar out of the grain we rinse the mash with hot water. This mixture of sweet liquid and hot water, called “wort” (pronounced wert) is pumped into the brew kettle.
We use a heat transfer process to bring the water to a vigorous boil. Hops are added at several specific times throughout the boil. Boiling the wort eliminates unwanted proteins, sterilizes the wort and extracts the bittter acids from the hops which give the beer it’s characteristic flavour.
After the boil the wort is chilled to approximately 26 degrees celsius by passing it through a wort chiller. The wort is then transferred into a temperature controlled fermentation vessels. Yeast is added shortly after we begin chilling the wort and the week long fermentation process begins.
Once the yeast has completed its cycle and the desired specific gravity has been obtained the beer is transferred to a maturation vessel. In maturation, it is stored at 1-4 degrees celsius for four to five weeks. This period of conditioning allows many of the fine particles of yeast time to settle out.
The final process is filtering and carbonation. We filter our beers using a plate and frame filter. We pass the beer through fifteen micron filter pads to remove any remaining particles. After filtration, the beer is touched up with carbonation and transferred to kegs. The beer is now ready to hit the taps.