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“Beer is proof that God loves us and wants us to be happy.” – Ben Franklin, renowned scientist, inventor and revolutionary.

Discover the chemistry of making beer, a scientific process denied Kansans from 1881 to 1987.

 
01 Malted barley is crushed in the milling machine to expose the grain’s starches. At this point, the barley is called grist.
02 The grist is stored in the grist hopper until the brewing process begins.
03 When the brewing process begins, the grist goes into the mashing tun where it is hydrated and held until the starches are converted to fermentable sugar. After the starches have completely turned into sugars, the grist is called sweet wort.
04 Next, the sweet wort is transferred to the kettle tank where the wort is boiled for sterilization and unwanted flavor compounds are removed. Hops are then added three to four times during the boiling process. Hops add bitterness, flavor and aroma to the brew. The sweet wort is then called bitter wort.
05 The bitter wort is then moved through a heat exchanger to cool to fermentation temperature.
06 The wort then moves to the fermentation tank. Before the wort is mixed into the fermentation tank, yeast is first added to the tank and then oxygen, which is critical for the yeast to ferment.
07 In the fermentation tank, the bitter wort is fermented and conditioned for a designated amount of time. After fermentation, the bitter wort can now officially be called beer.
08 Once fermented and conditioned, the beer is filtered and transferred to a tank in the walk-in beer storage area which is kept at 38°. In the storage area, the beer is carbonated in the “bright” beer tanks before heading to the taps.

 
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