General Operating Procedures Malted barley is cracked in a roller mill. Milled barley is called grist. A grist hopper (optional) can store the milled barley. Hot water (called "liquor") and grist are mixed in the mash tun, producing the mash, which is transferred to the Lauter Tun. The Lauter tun filters a sweet, clear liquid called wort out of the mash and is transferred to the brewkettle. The wort is brought to a rolling boil in the kettle. Some of the hops are added early to provide a mild bitterness. Other hops (finishing hops) are put in later to give a fine aroma. The hot wort is cooled to fermentation temperature by running it through a heat exchanger. A cold liquor tank is occasionally added in warm climates when producing lagers, which require lower fermentation temperatures. Yeast is added to the cold wort in the uni-tank, and fermentation begins. Fermentation is the process by which brewers yeast transforms the sweet wort into a flavorful solution containing alcohol and carbon dioxide. After fermentation, the green beer is aged to develop its final smooth taste. Filtration removes yeast and proteinaceous haze or turbidity. After filtration, the finished beer is stored in a bright beer tank until it is ready to be served. Our brewery will keg and/or bottle the finished product for distribution. At this point, the beer is at the height of its freshness and full of flavor.