Fisher Peak Brewing Company brews all beers on site at the Heid Out. The brew house is located upstairs and contains the brew kettle and lauter tun. The brewery is located downstairs, where the fermentation, conditioning and serving tanks are housed.
Each brew days lasts 7 to 10 hours and includes a series of steps carefully taken to craft our wide variety of beers. Five of the beers on tap at the Heid Out come straight from the 1,000 litre tanks downstairs. The tanks and lines up to the bar are all glycol cooled for a fresh and chilled taste.
Because our batches are relatively small (1,000 to 1,200 litres), Fisher Peak Brewing Company beers self-carbonate. We never add carbonation to the beers and only use CO2 to keep pressure in the tanks.
Ever wonder how the brew masters at Fisher Peak Brewing Company create those tasty flavours? From milling to conditioning, they follow carefully created recipes that satisfy the taste buds of all types of beer lovers.
The process starts by milling our grains, which occurs downstairs. The grains are NOT ground. They are milled to just crack the husk and endosperm inside to get the good stuff out. The husk is important in the lauter tun.
The grains then go upstairs to the brew house to go through the auger and into the brew kettle. They are mixed with hot water and turned into a mash that looks like an oatmeal. Once mixed, the temperature is increased in different phases, depending on the type of beer. These phases are called enzyme rests because they allow certain enzymes to convert starches to sugars, which will become alcohol during fermentation.
Once the enzyme rests are completed, the mash is pumped over to the lauter tun, which is used to separate the liquid—called wort—from the grain. The lauter tun contains a false bottom and the mash becomes a filter on that bottom. The wort is filtered out of the mash and back in to brew kettle. Then, hot water is added to clean the mash bed to get all of the sugars and good stuff stored in there.
It is important to have husks in this phase, otherwise the filter would be floury. If the filter becomes floury and mixes with water, the wort won’t be able to filter through the bed. Once the proper volume of wort and targeted sugar content is reached in the brew kettle, lautering is complete.
Then, the “boil” starts. The wort is heated and boiled anywhere from 1 hour to 1 ½ hours. Then, hops and any flavourings are added. For example, the Hefeweizen has fresh orange peels in it, so those ingredients would be added during this step.
When the boil is complete, everything rests for a little bit. Then the beer is sent downstairs to the fermentation tanks through a heat exchanger. The heat exchanger cools the wort so the yeast isn’t scalded and killed.
In the fermentation tank, the wort mixes and sits with the yeast. The yeast eats the sugars in the wort and turns it into alcohol and carbonation, among other things. This phase lasts anywhere from 4 to 7 days, depending on the style of beer.
After fermentation, the beer is transferred into a conditioning tank located in the cold room of the brewery. Here, the beer is aged anywhere from 3 weeks to 3 months, depending on style of beer. The lighter the beer, the longer it takes to ferment. The darker beers don’t take as long to ferment.
Everything is cleaned using a caustic solution and then a food grade sanitizer, which keeps all equipment and lines clean and free of contaminants.