| 1. | The careful, unhurried brewing process begins at the malt and cereal storage bins, where malt, made from quality barley, is precisely measured. Extreme cleanliness is vital to the whole process. |
| 2. | In the mash tub, the malt is mixed with heated, sterilized and filtered water. This is stirred until the malt proteins are broken down. |
| 3. | A cereal mash of other grains is boiled in the cooker and then is added to the malt mash. Cooking changes the malt and grain starches into fermentable sugars. |
| 4. | After this mixture is filtered through the Lauder tub, spent grains are removed and are shipped out as livestock feed. The remaining liquid is called "wort" (pronounced "wurt"). |
| 5. | The wort flows into brew kettles, where it is boiled with hops to give the beer or ale its pleasant, tangy flavor. The hops are then strained off. |
| 6. | Distinctively flavored, the wort now is pumped to a wort-collecting tank. |
| 7. | The wort then flows through coolers, where the temperature drops from about 212 degrees F. to about 50 degrees F. |
| 8. | Pumped into the open starter tank, the wort receives a portion of carefully cultured yeast and fermentation begins. |
| 9. | Now the wort and yeast go into fermenting tanks, where they remain about a week. Beer is made by a "bottom-fermentation" process, ale usually by "top-fermentation." |
| 10. | Fermentation over, the beer is then pumped into aging tanks and remains in them for many weeks to age properly. |
| 11. | After carbonation and a final filtering, beer or ale to be served on draught goes to the racking room to be put into barrels which have been scrupulously cleaned. |
| 12. | Beer and ale to be packaged goes to the bottling or canning plant where it is pasteurized after automatic machinery has filled and closed the surgically sterile containers.
Finally the beer or ale leaves the brewery on its way to hundreds of thousands of places where beer is sold in this country. |
