Stop #3

The Brewhouse: The Boil Kettle.

Boil Kettle. Not just a clever name. In this piece of equipment, the wurt is boiled for anywhere from an hour to 2 hours, sometimes 4 hours. Who knows. The boil sterilizes the beer and it’s also where the bittering hops are added, the longer hops are in the beer, the more bitterness they provide! Pucker up.

Once the boil is complete the wurt hits the whirlpool, where the wurt is whirled whrapidly to remove any proteins, spent hops, and other nasties, and then it’s run through a chiller to cool it down quickly, and then moved into a fermenter.

Our work here is done, fer now.