1 MILL A two-roll mill crushes the barley to the desired coarseness to form Grist.
2 MASH/LAUTER TUN First the grain is infused with hot water to form the mash, and then, after conversion of starch to sugar, the liquid is then seperated, by gravity and a screen, from the grist and clarified, a process known as lautering.
3 MANIFOLD& PUMP During the brewing process, Wort, hot and cold water must move easily  through the brewhouse. The Manifold is a valve control system  which allows all liquid to transfer in a  safe & sanitary manner.
4 BREW KETTLE Here the Wort is brought to a boil and mixed with Hops, which adds bitterness and  aroma to the mixture. Depending on customer preference, the Brew Kettle is directly gas-fired  .  It is clad in stainless steel. 
5 PLATE HEAT EXCHANGER Using tap water, chilled water, glycol or a combination of the three,  this compact unit efficiently cools Wort before it's transferred to the Fermenter. The Exchanger also  returns excess hot water to the  Hot Water (liquor) Tank for use in the next brew.
6 FERMENTERS Here, Yeast is added to Wort to create the distinctive composition and flavor of beer.  The yeast consumes the sugars, the by product of which is alcohol. Fermenters are individually  temperature controlled.
7 FILTER At this stage, Yeast is removed from the mixture, leaving brilliantly clear beer. A plate-and- frame horizontal filter is employed to recover every last drop of beer to minimize potential waste.
8 SERVING VESSELS Here we , Carbonate and condition the beer. These units receive and hold the  filtered beer for direct service to the bar or they  may be used as holding tanks for packaging our  product.