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The Brewhouse In our brewhouse, the finest imported German wheat and barley are mixed with pure mountain water, to create the brewer’s mash. The mash has a consistency of warm porridge. Its purpose is to activate the natural enzymes of the grain and convert the raw carbohydrates into fermentable sugars. At High Point, we adhere to the traditional and authentic German method of decoction. This challenging process is only used by a few breweries. During the decoction, about 30% of the mash is boiled. It creates the extra dimensions of flavor in our beers. The mash process takes about 5 hours. The next step is to separate the grain from the sweet liquid. The sweet liquid, called wort, flows through stainless steel screens which hold back the grain. The wort is collected in our kettle (tank on the right). We collect about 550 gallons and bring it to a boil. Imported German noble hops are added to the boiling wort. Hops contribute a subtle balancing bitterness to the sweet wort. After a two hour boil, the wort is then transferred to our primary fermentors. |
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