The kettle is where the wort is boiled using steam, ensuring sanitation and eliminating potential off-flavors. This stage is also when hops are first added, contributing bitterness and aroma to the beer. Next, the wort moves to the whirlpool, where additional hops can be added, and solids like proteins and hop particles are separated. From there, the wort is cooled, oxygenated, and transferred to the fermenter, where yeast is introduced to begin fermentation.

Fermentation is where yeast converts sugars into alcohol and CO2, the most crucial step in creating beer. This stage is closely monitored, ensuring that each beer’s unique characteristics develop fully. Depending on the beer style, this step can take several days to weeks. All FW beers will use one of three yeast strains, our house ale, lager or hazy yeast.

Throughout the brewing process, our expert lab staff plays a crucial role in ensuring the quality of our beers. They conduct extensive testing on every measurable aspect, from specific gravity and pH levels to bitterness and aroma compounds. This meticulous approach includes sensory evaluations, allowing us to assess the taste and overall flavor profile of each batch. By combining scientific analysis with expert tasting, we maintain our commitment to delivering exceptional quality and consistency in every beer we produce.

Once the beer reaches its final stage, we package it in bottles, cans, or kegs, carefully preserving its quality and freshness. Our commitment to sustainability shines through this process, as we use recycled materials and energy-efficient practices to minimize environmental impact. We also invest in state-of-the-art equipment to reduce waste and enhance packaging efficiency, reflecting our dedication to brewing exceptional beer while caring for the environment.