Santa Cruz Mountain

We steep and sparge the freshly milled grain, in a slow and deliberate process using both a mash tun and a lauter tun, before pumping it over to our kettle. Once in the kettle, we bring it slowly to a boil and add hops in incremental stages, for bittering, aroma and flavor. While in the kettle, the wort must be carefully attended too as it threatens to boil over. After the boil is complete and all of the hops have been added, the beer is slowly cooled through a water chilled cooler and brought to a perfect temperature for pitching our yeast. After a period in closed fermentation, the ale is passed through a filter into a brightening tank where it awaits packaging. Nothing in our brewery is automated, ensuring that each step in the brewing process is hand crafted. We use a hand selected blend of organic malts with a primary base of Briess organic 2-row brewers malt. The Briess 2-row malt is known for it’s smooth and mild qualities. We add top-secret amounts of caramel malts to give the ale a richer flavor and colour. The results are clear. Hops selecting in our recipe formulation is difficult since there are so many amazing organic hops to choose from. Again, we use a top-secret blend of organic whole hops in our Amber Ale but we favor an aromatic beer so we use an age old method of ‘dry-hopping’ – adding a final ‘tea-bag’ of organic Kent Goldings in the brightening stage. Organic Kent Goldings hops are grown in Belgium from the original rootstock and are known to be one of the finest hops in the world.