It All Begins

Brewing begins with the
4 raw materials

Mountain fresh water
Malted
Barley
Hops
Yeast
water
barley
Farmers in nearby Southeast Idaho grow the barley that we use to brew our beer.
They sell it to the Maltster.
Malting is the process that breaks down the starchy insides of the raw barley into simple sugars by germinating the grain.
These natural malt sugars become the food for the yeast during fermentation.
After malting, the barley arrives by truck to be stored in our 60,000 pound capacity silo
malted barley

2-Milling The Barley


Beer recipes are a combination
of the bulk silo malt and a variety
of specialty, roasted grains.
Depending on the degree of roast, the specialty grains give the beer it’s final color and also add flavors like biscuit, cereal, toffee or even the rich, high roast character of a stout or porter.
We grind the barley in the mill to expose the starchy insides.
The specialty grains come from all over the globe, shipped to us in 55 pound sacks.
Tracking down the authentic ingredients allows us to brew beers true to style.

3-Down the Mash Tun!


Hot water and the ground up malt are combined
in the mash tun. We stir the mash with our
trusty canoe paddle and the starch
to sugar conversion is completed.
The resulting liquid, called sweet wort,
is pumped over to the brewkettle.
We give the spent grain to
Mead Ranch to feed their happy cows.
(We also buy their beef to make our burgers)

4-Into the kettle

We add the hops in the kettle during boiling.
Hops are the flower of the vine humulus lupulus.
They create bitterness as well as
piney, resiny, citrusy and
tropical fruit flavors and aromas.
hops
Boiling sterilizes the wort, condenses the malt sugars
and helps to shape the hop bitterness and aroma.

5-And now we Ferment!

During the transfer from the brew kettle
to the fermenters, we add the yeast.
Yeast is a (hungry) single cell organism that munches
up the barley sugars and produces alcohol and C02 bubbles.
yeast
Depending on whether a beer is an Ale or a Lager,
it will ferment for 1 to 2 weeks.
Ales can develop a fruity complexity, Lagers are mild and smooth.
Some beer styles get even more hops added here:
“Dry Hopping” gives the beer lots of aroma without
additional bitterness.

6-Ready to Serve

Most of our beer styles are filtered
for a bright, clean presentation.
After the beer is filtered
it is then transferred
to the serving tank.
There are 8 serving tanks at SRB,
each holding 1,000 gallons of beer.(8,000 pints!)
Each tank is directly connected
to a tap at the bar.
Pull up a stool for some of the
freshest beer you’ll ever taste!