The Virtual Tour!
Cellar
This is where the fermented beer undergoes conditioning. Conditioning refers to the process of maturation and clarification of the immature, or "green," beer. After the primary fermentation, undesirable flavors and aromas are present in the "green" beer. By dropping the temperature to near freezing and allowing it to rest for several days, we are able to remove these undesirable characteristics and provide a more finished product. During this period the beer also undergoes clarification, which reduces haze by allowing residual yeast and larger molecules to settle out. In addition to improving taste, the overall conditioning process stabilizes the beer and allows for a longer shelf life.
Our cellar is comprised of six tanks, FVs 2-5, Newbie, and Biggie. Biggie has a 60 barrel capacity, while the rest are at 30 barrels each. After being transferred from the primary fermenters, the beer is allowed to mature in these tanks for seven days. After that time, the beer has been fully conditioned and is now ready for consumption.
Which takes us to the final stop for the beer before it leaves the brewery: Packaging.
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