Our Beers

The Brewing Process

Raise a Glass to Local Flavor

The brewing process at Granite Bay Brewing Company is a fascinating blend of art and science, where simple ingredients like water, malt, hops, and yeast are transformed into the diverse and flavorful world of beer.

It all starts with selecting the grains, usually barley, which are malted to develop the sugars necessary for fermentation. The malted barley is milled to crack open the grains, releasing the starchy insides. This crushed grain is then mixed with hot water in a large vessel called the mash tun, creating a thick porridge-like mixture known as the mash. This is where the magic begins, as the heat activates enzymes in the malt, converting the starches into fermentable sugars.

After mashing, the liquid, now called wort, is separated from the solid grain husks in a process known as lautering. The wort is then transferred to a large kettle, where it is boiled and hops are added. Hops are the flowers of the hop plant, and they bring bitterness, aroma, and flavor to the beer. The boiling process also sterilizes the wort, ensuring that unwanted bacteria don’t spoil the brew.

Once the boil is complete, the wort is rapidly cooled to a temperature suitable for fermentation. It is then transferred to a fermentation tank, where yeast is added. Yeast is the real workhorse of brewing, as it consumes the sugars in the wort and produces alcohol and carbon dioxide. This stage can last from a few days to several weeks, depending on the style of beer being brewed.

After fermentation, the beer is often conditioned, allowing the flavors to mature and develop. Some beers are aged in tanks, while others might be conditioned in bottles or barrels to add complexity. Once the beer has reached its peak flavor, it’s filtered and carbonated, ready to be packaged and enjoyed.

Each step in the brewing process requires careful attention to detail, and brewmasters often adjust ingredients and timing to craft unique and memorable beers.