Basically, the process of brewing beers takes about three weeks. The brewer starts with grains: different types of malted barley. Malted barley is barley which has been partially germinated (or sprouted) and then dried. Sugars, soluble starches and starch-converting enzymes are developed during the malting process. The different grains will create the flavor and color of the beer.

The grains are brought together in the Grist Mill to crack the hull and then they are transferred into the Mash Tun. Hot water is added which slowly coverts the grain's starch into sugars. This solution, called "wort" {pronounced 'wert'}, drains into the Brew Kettle.

At this point the whole concoction is brought to a rolling boil and the brewer adds hops, which gives the distinctive flavors that range from floral to bitter. The beer is then cooled and transferred to the Fermenter where the added yeast converts the sugars to alcohol, CO2 and other fascinating by-products you learned about in chemistry class.

After fermentation is complete, the beer is transformed to the serving tanks, where it is cooled and aged until it is ready to be served!