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BACK OF THE HOUSE

HOPS & GRAIN BY MELANIE GRIZZEL

T

he process of brewing beer begins early at Hops & Grain

on its way to the fermentors, where it meets yeast for the first

craft brewery. Even before the sun rises, brewer Danny Clay

time. The yeast goes to work on the sugars—converting them into

has already measured out the grain for his long-standing

alcohol and carbon dioxide. Each day, in various stages of the

recipe, then milled and mixed it. The raw grain is then transferred

process, samples are taken from the tanks and tested by Bob

into the mash tun where it’s added to hot water and steeped like

Langner, the operations manager who doubles as a lab technician.

tea, causing the starches to break down into simple sugars. The

Langner tests the samples for a number of things, including

resulting sweet, sticky liquid known as “wort” is then transferred

contaminants and inconsistent flavors, but primarily he needs to

to a boiling kettle where the temperature is brought up to 212

know how the yeast is reacting and at what pace. When it’s time,

degrees. At this point, the first round of hops is added to the mix

the beer is moved into the bright tanks, carbon dioxide is added

to imbue flavor, bitterness and aroma. The hot wort is then cooled

and the delicious process is complete. EDIBLEAUSTIN.COM

BEVERAGE 2016

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Edible Austin: Beverage 2016  

Learn about Kooper Family Rye Whiskey, Hops & Grain Brewery, Railean Rum and much more!

Edible Austin: Beverage 2016  

Learn about Kooper Family Rye Whiskey, Hops & Grain Brewery, Railean Rum and much more!

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