With 100% Organic base malts and 92% of all ingredients are either organic or locally sourced, we ensure we are putting only the best into every batch.
From our super sacks, grain is crushed through our mill to separate the starch from the husk this mix, now called “grist”, is then sent up our auger to our grist hydrator.
Our grist hydrator ensures we are properly wetting or "hydrating" the grain before we add it to hundreds of gallons of warm water. Once this process is finished we now refer to this water and grain mixture as “mash”. The mash will rest until we are ready to begin the process of lautering.
The mash begins to be separated from the solution of water and sugars which we now call “wort” by pumping it into the boil kettle through a false bottom in the mash tun. In order to ensure we get all of the sugar from our mash we will spray warm water through the mash in a process we call "sparging". At the end of this process we will be left with what we call "spent grain". We donate this grain to a local farmer for his livestock.
(Smith Family Farms)
The wort is then boiled in the boil kettle. During this process is where we add our hops and other additions that we will do pre-fermentation to impart different flavors and textures to the brew. After the boil is complete we will whirlpool the wort to remove the undissolved hop material and any other particulates that may have coagulated during the boil. This process helps to maintain flavors and improve clarity in the brew.
We will then pump the wort through a plate heat exchanger to cool the wort to the optimal temperature for yeast to be added. At Heritage we recapture 100% of our chilling water and will reuse it in the next brew, this helps to reduce our water impact and also to reduce the amount of energy needed to brew.
Once the wort is pumped into our conical tanks we then add yeast which will help us turn our wort into beer by eating the sugars and producing CO2 and alcohol, this process is called fermentation.
Once the beer has stopped fermenting we then place the brew into secondary and add our further additions to again change the flavor and texture of the brew. We then allow the beer to age and mature to our desired flavor. Once we have reached this we cold crash the beer by bringing it down to 30F. This allows us to clarify our brew, as all of our beers are unfiltered (As beer should be!).
Once the beer is conditioned and well carbonated the beer will then go into kegs, firkins, the occasional barrel, sometimes bottles and of course CANS!!!
We package all of our beer our selves to ensure that you are receiving the same great brew every time. Cans are like mini kegs never allowing light in or CO2 out, they provide the beer with the perfect staging area until you allow them to attack you with deliciousness. Did we mention they are infinitely recyclable? Wow, that was some work. Okay now its time for you to go grab a beer!