WE'RE TAPPING A FRESH KEG OF PAUL BUNYAN IPA 02/28! Come See us!
The Start of it All
DEAN WILTSE (THE "GODFATHER" ) OF BEER IN NORTHERN MICHIGAN
Dean has the 3rd Brewing license in the State of Michigan and the First in Northern Michigan. He brews his beer in house which allows us to serve the best brews in Northern Michigan, come have a taste of history with us!
We're Brewing!! Learning from the Master
02/10/25- Started PAUL BUNYAN IPA. TAP DATE:
The Grain
Pale Ale Malt and a proprietary Caramel Malt are steeped in hot water to produce the mash that is the base for this delicious IPA.
The Stir
Ensures equal distribution of hot water amongst the kernels for the best wort possible.
Wort
Wort is the liquid solution of extracted grains which provides a sugar source for the yeast to convert to alcohol.
LOOK AT THAT BEAUTIFUL COLOR!!
HOPS
I WISH YOU COULD SMELL THIS PICTURE!!
These are compressed hops. A hop is the flower of the hop plant, a climbing vine. Certain types of hops have different flavor profiles to make different types of beer.
Hops affect flavor, bitterness, aroma, and foam.
Whirlpool the Hops
The wort has been moved from the mash tank to the kettle for simmering and the addition of hops. We added Citrus hop with grapefruit, lime, and orange notes. and then added Idahoan hops which adds more citrus flavor balanced with resiny pine and black tea notes.
The wort is then "whirlpooled" so that the hops form a "cone" at the bottom of the tank.
Cool the Wort and Transfer to Fermenter
The wort needs to be cooled rapidly to make it safe for yeast while preventing the growth of bacteria.
The process you are watching here is oxygenation of the wort. This gives the yeast something to "breathe" while it is converting sugars in the wort to alcohol.
We add the yeast to the top of the fermenter, sealed the fermenter and are letting our little buddies do their job.
We anticipate this process to take 14 days in the fermenter. We will check the spec grav periodically to make sure it is doing what it is supposed to be doing.
COME SEE US ON FEBRUARY 28th to TAP THE KEG!!