Brewing Facts

JV Northwest, Inc. of Oregon, manufacturers of the very finest brewing equipment, created our 15-barrel stainless steel and copper microbrewery systems. Our traditional brewing process starts with the finest ingredients available worldwide, including the malted barley stored in the silo right outside the restaurant. The barley is crushed in a mill and mixed with hot, purified water in the mash tun. The starch in the grain is converted naturally to sugars, and the resulting wort is strained off and transferred to the brew kettle. The wort is boiled and hops are added to impart a balanced bitterness with delicate flavors and aromas. The wort is then cooled in the heat exchanger by chilled water and transferred to the fermenters, where yeast is added. After three to seven days primary fermentation, the tank is sealed and the temperature lowered for the aging to occur for two to ten weeks. Some beers have additional hops added (dry hopping) for a more intense character. The beer is then filtered into the serving tanks, from which it is drawn directly to the bar taps—or dispensed into our 2-liter Growlers To Go.

You can't drink beer any fresher than from the tank at our brewery!

Great American Restaurants Wins Medal at Great American Beer Festival