Choc Beer

1919 36 beerspots	Basement Batch Pale Ale 34 beerspots	Belgian Style Quad 2 beerspots	Bier de Garde 1 beerspots
Kuehner Weisse 2 beerspots	Last Laugh American White Ale 31 beerspots	Miner Mishap Black Lager 5 beerspots	Pietro Piegari Amber Ale 6 beerspots
Signature Belgian Amber 1 beerspots	Signature Belgian Dubbel 4 beerspots	Waving Wheat - Belgian Style Wheat 6 beerspots

Here at Choc Beer Company we brew all of our beers in a very traditional and modern brewhouse using a time honored hands on approach to crafting truly unique beer. The steps involved in brewing great beer hasn't changed much in the last couple of hundred years. Here our secret recipe for brewing great beer is our passion for the process, the ingredients we use and of course the beers we craft.

Below are the steps for brewing our premium choc beers:

1. Mill Room:
The first step for all of our beer, the mill, here our base malts, specialty malts and malted wheat, depending on the recipe are "milled" which basically means the kernel is "cracked open" to allow access to the starchy kernel during the mashing process. The malt or "grist" as it is commonly referred to after milling, is augured from the mill into the hopper above the mash tun where it awaits "mashing in".

2. Mash Tun:
This is the vessel where we mix the grist with hot water for "mashing" our brewers call this step "Mashing In". Mashing converts the starch in the malt to sugars, by controlling the conditions inside the mash we activate natural enzimes that help us make the "Starch Conversion" this is followed by "sparging" which is seperating the sugar liquid, called "wort" from the grist by draining water through the mash, the wort is then pumped into the brew kettle.

3. Brewkettle:
Here the sweet wort is boiled and hops are added for flavor and aroma, the bitterness of the hops helps to balance the sweetness of the wort, this is also where we add the spices when brewing our white beer.

4. Fermentation:
Here we add yeast to the "Bittered Wort"; the yeast eats the sugar to produce alcohol and carbon dioxide. Fermentation times can vary, for our ales typically 14 days and for our lagers 28 days.

5. Bright Beer Tanks:
When fermentation is complete the beer is moved to our "Bright Beer Tanks" here the beer is cooled and blended with a suger solution. All of our beers are bottle/keg conditioned, in this process the yeast starts a secondary fermentation with the additional sugar added, the bottles/kegs are a closed container so the carbon dioxide dissolves into the liquid which carbonates the beer.