Mankind has been using relatively the same brewing process for centuries. At it's most basic level brewing is a combination of raw ingredients, chemistry, and time. Only a few simple enzymatic manipulations are required to turn malted barley into beer.

Here is a brief overview of the brewing process that we use here in our small brewery:

Barley Malting / Malting
Barley is the grain that best lends itself to malting. After being harvested barley is soaked in water and allowed to germinate. Allowing the barley to germinate causes a release of enzymes naturally present in the barley. Water is drained from the malt and the malt is then heated in a kiln, to stop the germination process. Malt heated or kilned at lower temperatures will be used to produce a paler beer, whereas malt kilned at a higher temperature will be used to produce copper-colored/darker beer. Brewing traditional styles beer from around the world starts with the right ingredients. At Emmett's we import malted barley from around the world to give our beers authenticity. If we're brewing a German-style lager, after all, we think its only fitting to use German malt.

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