Our State-of-the-Art Lab
Our laboratory and the Bruers that run it are an integral part of our production program—just like every other part of the brewing process, we don't take quality assurance lightly.
Our lab team produces quantitative information to help us stay on track and make the best decisions possible. Before any beer is sent to the barrel, we measure initial analytics like ABV, pH, gravity, and cell count. During barrel aging, the beers go through a sensory panel. Each barrel is tasted before its addition to a blend. Once blended, the beer will go through another round of analytics and sensory to ensure the blend meets our expectations.
We have the biggest square foot per barrelage in the state and the highest certification levels by far compared to other breweries our size. From yeast propagation, to our house cultures, sensory, barrel tasting and blending, our team goes the extra mile to ensure consistency and quality time and time again. Sure it takes longer, but it’s worth it.
Our lab team produces quantitative information to help us stay on track and make the best decisions possible. Before any beer is sent to the barrel, we measure initial analytics like ABV, pH, gravity, and cell count. During barrel aging, the beers go through a sensory panel. Each barrel is tasted before its addition to a blend. Once blended, the beer will go through another round of analytics and sensory to ensure the blend meets our expectations.
We have the biggest square foot per barrelage in the state and the highest certification levels by far compared to other breweries our size. From yeast propagation, to our house cultures, sensory, barrel tasting and blending, our team goes the extra mile to ensure consistency and quality time and time again. Sure it takes longer, but it’s worth it.
