Stop #2

The Brewhouse: The Mash-Tun

In step #2 the malt falls into the mash tun, the first vessel in the brewhouse, where it is mixed with warm water. Like porridge, or oatmeal.

It’s not just any old tap water though. Our Dandy brewers take care to finesse the chemical make-up for ideal brewing composition. They also keep a keen eye to the temperature, it’s this keen eye to detail that makes Dandy Beers so special. Harder Water is ideal for ales, softer for Lagers. Water temperature will affect the alcohol level, as well as help determine the dryness or sweetness of the beer. Wowzers.

In the Mash tun, large rakes mix this slop of malted barley (occasionally wheat, oats, and rice too!) to pull out all those sweet fermentable sugars and colours. This mixing process is called the Lauter. But it’s not beer yet. Oh no. there are still a few steps to go.

In the bottom of the mash tun is a false bottom, and the liquid is strained out and moved to the boil kettle. This sweet liquid is called “wurt” and is the precursor to “beer”.