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This is the heart of beer making, a two vessel system brewing 465 gallons of Cricket Hill Beer at a time. The kettle (right) and the mash tun (left) convert the initial barley & water mix into the "sweetwater" precursor to beer known as "wort".
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These are the stainless steel vessels where the wort is mixed with the amazing yeast. As soon as the yeast touches the wort, you officially have beer. Over the next 5 days or so, the yeast will eat the wort and create ethanol alcohol and carbon dioxide. |
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Empty bottles are fed onto a conveyor where they are inverted and rinsed with sanitary water. They are moved to the filler where they are filled with Cricket Hill Beer and capped. This particular line is capable of speeds up to 5600 bottles per hour. |
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Bottling Line Continued... |
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Once the bottles have been filled they are conveyed to the labeler. This fascinating machine applies a neck, front and back label. |
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The bright tanks in the cold room are for the aging process of secondary fermentation when the yeast provides the smoothness and gentleness of our great beers. These vessels also are for final Carbon dioxide adjustment prior to packaging. Take me to the Kegs! |
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Another view of the Fermenters. What you didn't see in these pictures are the barley mill, the beer filter, the kegging equipment and the brewery itself. Most importantly you didn't get to taste Cricket Hill Beer right from the tap wall. We are saving the best for when you come to visit! Call us for tour times and directions. |
