We carefully select grains from the great plains of Montana, and around the globe, to make our world-class beer. The first step in the process is mixing different percentages of different types of grain to produce the style of beer we want.
I won’t say a hero, ’cause – what’s a hero? But sometimes, there’s a man. And I’m talkin’ about Tim Schnars here. Sometimes there’s a man and, well, he’s the man for his time and place. He fits right in there. And that’s Tim, in Sidney, Montana, making great beer at Meadowlark Brewing.
Crushed grains are mixed with hot water and alllowed to stand in a process called mashing. Enzymes convert most of the malt starches into sugars, and as a result the mash becomes sweet. The sweet liquid, now known as wort is drained, sparged, and transferred to the kettle. The spent grain is sent to Uncle Craig’s ranch for the animals!
The wort is brought to a boil and bittering herbs, typically hops, are used to balance the malt sweetness.
We transfer from the kettle to the fermentor through a heat exchanger to rapidly cool the green beer. The heated water is collected for other brewery uses.
Yeast are pitched into the cooled green beer and start propagating. Once the oxygen has been used up the yeast attack the sugars with a vengeance. As the yeast feeds it produces alcohol, CO2 and small amounts of other flavor and aroma chemicals.
The beer is transferred to a bright tank for further carbonation. Some of our beers are filtered for a brilliant finish while other are intentionally left unfiltered for maximum flavor enjoyment.
The beer is cooled to 34o F and carbonated to ready for packaging. Our beer is kegged (and soon in cans) for your pleasure and enjoyment!