We all know it when it hits our lips, the refreshing taste of a good infusion. That experience is even more enjoyable in the company of friends and family. The traditional tavern was originally established to provide rest and refreshment to travelers during the Roman colonization of Britain. But centuries later, as many of us have already experienced, the spirit of a tavern can be anywhere a tasty drink is found: around the campfire, at a football game, or in the case of Kurt Schneider and Jim Stirn. , in their own garages. A good beer starts with grains and at this rare brewery and distillery combination, all the wheat and corn comes from a local farm in Chippewa Falls. In fact, the company is committed to buying locally as much as they can, even their tables are produced by a local Amish community. Grain is first passed through a mill, a crucial first step that could make or break both beers and spirits. There is a fine line between kernel cracking to keep the hulls intact and crush the kernels to the point where they are damaged. The beans are ground and transferred to a mash container and hot water is added. Combining the grain and hot water is commonly known as “mashing,” which is a process that hydrates the grain, activates malt enzymes, and converts the grain starches into fermentable sugars. The mash temperature determines whether the sugars are fermentable or non-fermentable, which ultimately determines whether the beer is dry or sweet. Enzyme activity ends when the temperature rises to 170 degrees Fahrenheit. (76 Centigrade)
The next step is called lautering. The filter tank separates the sugary liquid with colored flavor formed in the mash (also called wort) from the spent grain. Once the sweet wort is separated from the grain, it is boiled for an hour or two. This boiling process occurs when the most recognized beer ingredients, hops, are added. There are hundreds of varieties of hops, with the most common flavors being citrus, pine, fruit, earth, and spices. Deciding when to add hops to the boil can greatly affect the taste of your beer. Hops that are added before the process produce a more bitter taste and hops that are added later in the process with the intention of improving the flavor and aroma, but do not make the beer bitter. Hops are meant to balance the sweetness of the herb and every craft brewer uses hops to define who they are and what kind of experience they want their customers to have. Brewster Bros. Brewing Company currently has five year-round and three seasonal beers. Varieties range from a cream beer to a porter and a beer to an IPA.
Once the wort has cooled, it is moved to a large stainless steel vat called a fermenter where the yeast is added. Fermentation eats away the sugars and expels the carbon dioxide and alcohol. Depending on the variety of yeast used, as well as the temperature during the fermentation process, certain flavors of beer can also be obtained in this process. When fermentation is complete, the tank is cooled to refrigeration temperature, forcing the yeast to lump and settle. The brewer can then remove the yeast, creating the end product – a delicious infusion!
Although the brewing and brewing industry is trending upward, there is an exact science behind it, one that begins with weight. All raw materials must be weighed in a hopper before going through the grinding process. This is not just for inventory control purposes, but the weight of the ingredients can affect the outcome of the drink (or liquor). Chippewa River Distillery and Brewster Bros. Brewing Company rely on Rice Lake to ensure precision throughout the entire process. As part of their commitment to keeping business local, the owners contacted John Nelson, owner of WIScale, located in Chippewa Falls. Recognizing the importance of having equipment that can withstand food grade environments, John did not hesitate to recommend Rice Lake products. All Rice Lake equipment was installed and calibrated at the brewery and distillery. Working with Chippewa River Distillery and Brewster Bros. Brewing Company, One of the factory employees and a county resident comments as follows: “I grew up in Chippewa Falls so it has been great to keep business local and to see the area grow with companies such as Rice Lake Weighing Systems, WIScale, and Chippewa River. Distillery. I’m excited to be part of a growing industry and showcase breweries and distilleries on how Rice Lake products fit into their businesses. ” so it’s been great to keep business local and see the area grow with companies like Rice Lake Weighing Systems, WIScale, and Chippewa River. Distillery. I’m excited to be part of a growing industry and showcase breweries and distilleries on how Rice Lake products fit into their businesses. ” so it’s been great to keep business local and see the area grow with companies like Rice Lake Weighing Systems, WIScale, and Chippewa River. Distillery. I’m excited to be part of a growing industry and showcase breweries and distilleries on how Rice Lake products fit into their businesses. “
Rice Lake’s RL9000TWM Series Weigh Module is used with a hopper to accurately weigh dry ingredients. Built for capacities up to 450,000 pounds, the RL9000TWM series weigh module has a low-profile design, with self-centering and self-monitoring capabilities. It can accurately weigh up to a three degree non-parallel load and requires little to no maintenance, a factor that was very important to this Chippewa Valley startup. As an electrical engineer, Dave Behling, also Jim and Kurt’s business partner, enjoys being a unit that doesn’t have to visit much. The RL9000TWM series weigh module offers reliability in a fast-paced environment where materials move quickly
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