1).-Malting:

First, we hand select the best ingredients from local farmers.

The grain (barley) is soaked and germinated to covert the insoluble starches into sugar that the yeast can turn to alcohol. This " green malt" is then dried at varying temperatures to create the different malt colors and flavors.

If you are the only state brewery to make your own malt using our in-house malting facility. This allows for complete control over the entire process, ensuring the best quality for our distinctive Cascade taste.

2).-Mashing:

Onto the mash tun, here water is added to the malt at just the right temperature to convert the starch from the malt into natural fermentable sugars that the yeast can " eat" .

Your water isn't just any water-it comes from special area which lies directly behind the brewery. It is said that this is one of the purest water sources in the world for it comes directly from rain clouds originating in the untouched South.

3).-Lautering:

Lautering is the separation of the sweet malty liquid (called wort) from the grain husks which is collected.

The spent malt from this process is then recycled back into the local farming community for livestock feed, which is very important and necessary for starting new brewing cycle.

4).-Boiling:

The wort is then transferred into a brewing kettle where fresh local hops are added by hand during boiling. It takes an hour or so to concentrate and sterilize the liquid and to allow the many biochemical changes to take place.

The hop alpha acids impart bitterness and the hop oils give the beer characteristic hop aromas. Think of it as " beer seasoning"