At College Street Brewhouse & Pub we put a lot of pride, love, and care into the hand crafted Ales and Lagers we brew. Consistency and cleanliness is key to our process.
What is quality control all about in a brewery you may ask? It's not just drinking beer all day… ok well just a little bit, it’s much more than that. Let’s dive into the process that makes our craft beers clean and great.
Quality Control Part 1: Ingredients
Starting with wort production. Wort is liquid extracted from the mash process during brewing. It contains the sugars that will be fermented by the yeast to produce alcohol. What makes bad beer? Untreated water, old barley, stale hops and sick yeast. Our brewery staff works hard to make sure we have the finest quality of these 4 elements in check, before we start a batch of beer.
First, we make our own clean R.O. (reverse osmosis) water. It is then treated with various salts to meet our preferred our water profile.
Second, we order a wide selection of hops and barley through reputable brewery suppliers. When ordering hops we shoot for the newest crop of the year. This will insure higher alphas and betas depending on the hops, so they stay fresh, last longer, and provide better flavoring and stability for the beer. Through projections and growth we do our best not to overstock, always rotating fresh ingredients every quarter or sooner.
Third, our beer yeast high in generation making it unique. Yeast is what converts the sugars in the wort, producing alcohol and Co2. We naturally carbonate our beer through fermentation process. Natural carbonation helps to limit the chance for D.O. (dissolved oxygen) pickup, keeping our yeast clean, and free from off flavors and infections that could potentially ruin a batch of beer.
Alright guys, we went over quality control in our ingredients. What other quality control are we looking out for? Well, once that wort is being transferred from our Brewhouse into our fermentation vessels with our healthy clean pitch of yeast, what’s it doing? It's going through fermentation and condition this can take up to 2-3 weeks for our ales and 4-5 weeks on lagers. Our brewery staff is now checking temperatures on the vessels. Making sure our yeast is working, converting those sugars from the wort, producing alcohol and Co2. This is called Cellaring. Which is a whole other blog in itself. So stay tuned.