dinner

First, MALT is milled to create a grist. The grist is then mixed with hot WATER in the MASH TUN to create a MASH. During this process, starches in the malt are broken down into fermentable sugars. Once this conversion is complete, the sweet liquid now called WORT is drained into the BREW KETTLE. Additional water is SPARGED (rinsed) over the grains to wash out the remaining sugars. When the proper volume of wort has been collected, the solution is brought to a boil and HOPS are added to add bitterness and flavor. At the end of the boil, the wort is WHIRLPOOLED to separate the spent hops and other byproducts known as TRUB. 

Once the trub has settled, the clear hot wort is rapidly cooled through two heat exchangers and pumped into a FERMENTING TANK. YEAST is added here and fermentation begins. Excessive CO2 is allowed to vent from the tank until fermentation is nearly complete. The tank is then SPUNDED (sealed) allowing the beer to naturally carbonate under pressure. Next the beer is slowly cooled to close to freezing, allowing yeast to settle out and the beer to reach its peak flavor. Finally, the fully CONDITIONED beer is tranferred into a SERVING TANK, hooked to the draft system and poured fresh into your glass. Enjoy!

{ All beers are brewed on site, with hand-crafted formulas from Brewmaster John Roberts }

Accommodating groups of 25 to 800, Max Lager's offers a variety of options for your private events. Let us help plan your next great event. Please call 404.525.3651 or email events@maxlagers.com for more information.