| |
 |
Trout
River Brewing produces three year-round brews plus several
seasonal selections throughout the year. We make a brew for every palate, from very light to
very dark. Come on by and taste for yourself! |
 |
 |
Brewer
Dan - here's our soon to be famous brewer, with his head
stuck (again!!) in the brew kettle. We're still trying to figure out what he can see in there
through all the steam! |
 |
 |
Mash
Removal - here's Dan and Rob scooping out the spent grains (the mash)
in order to start the second brew of the day. These grains go right down the road to Mike, a local
dairy farmer, for cattle feed. The glamourous side of brewing!! |
 |
 |
The
Tanks - After a nine hour brew session, the beer is pumped to
the fermenter and held at a specified temperature for a period of 7-10 days. Then it is sent to
the conditioning tanks. |
 |
 |
Bottling
Day!! - we use a fully-automated, state-of-the-art bottling line
we call Cybil. On a good day, usually when we're bottling the Rainbow Red Ale (Cybil's favorite),
she allows us to run at around 40 bottles per minute. It takes 5 or 6 of us to keep up. |
 |
| |
