Hey guys, it's Lauren on Talk Flirty to Me.
We're at Four Peaks Brewery today and we're going to learn how beer is made.
I'm Bob I'm one of the brewers here at Four Peaks.
So can you tell me a little bit about Four Peaks?
Yeah.
We started brewing in 1996.
We opened up in '96.
Here we have a forty barrel brew house.
Each barrel is two kegs and we brew three of four times a day here.
We're on pace to do roughly, without looking at the hard numbers, about 80,000 barrels
this year.
So 160,000 kegs worth of beer.
Let's go check out the tour.
Yeah, I'm down.
We need to wear our safety equipment.
So, we need you to put this on.
Alright, thank you.
(music plays)
There are four major ingredients in beer; barely, hops, yeast and water.
We'll start back over here.
This is our silo.
This holds about 50,000 pounds worth of grain.
It's the backbone of our beer.
It's used in every beer that we brew.
We start there.
That gets sent in through the auger into our mill room.
Right in here is our mill room.
By milling the barely, it cracks it open.
It exposes the inside of it.
We take that and mix it with hot water.
With the hot water, by increasing the temperature, we're able to convert those starches into
sugars and create wort.
Wort is basically sugar water.
It's really super sweet.
We need to balance that sweetness with hops.
That is the next thing on our ingredients list.
I wouldn't eat it, but rub it together.
Oh it smells good.
Yeah.
Hops act as bittering, flavor and aroma.
They're the closest relative to the cannabis plant.
Can I smoke it, possibly?
Ha ha, I would not.
(cough)
The way we use them in beer is we add them in the boil to add flavor and aroma
to the beer.
So that's our kettle in the middle.
So we've got our mash ton, which is where we're creating the sugar water.
And then our kettle and that's where we add the hops.
The next vessel we go into is the whirlpool.
We want to get out all the stuff we don't want in the final product.
We want to get proteins and left over hop material out of the wort.
From there we go into, depending on the beer, our hop back.
And that's where we use those holy hops that we saw earlier.
These are where all of our fermenters over here.
We've got nineteen 40 barrel fermenters, two 80 barrel fermenters and six 120s.
This is a forty barrel brew house, so to fill a 120 we need to brew three times in a day.
You can see behind, we've got a filter.
We filter all of our beers we want it to be nice and crystal clear.
This is one of the better smelling rooms.
These are all... pretty much all of them, are bourbon whiskey barrels.
We take some of our beers and fill these barrels with them, and age them for anywhere between
three months to a year, in these barrels.
So, it's a waiting game with these.
But, it's worth the wait.
So I was talking earlier about the water.
These are our RO tanks.
Say that three times fast.
And these hold about 3,000 gallons each and it's constantly being filled.
This is the lifeline of the brewery.
If we run out of water we can't brew.
In here we've got our 120s.
This takes three brews.
It takes almost a full day to fill one of these.
That's a 240 barrel brite tank.
And that's where our finished beer goes before it gets packaged.
And so it takes almost a full day to fill one of these.
So, we've got to do that twice.
Then we can fill that in a day.
So it's 240 barrels of beer.
Each barrel is two kegs.
So that's 480 kegs worth of beer sitting in there.
That's a lot of beer.
So, this is our grundy room.
These are all grundies.
They hold about 200 gallons of beer.
We've got somebody that's dedicated to filling these and they serve the bar.
So, most bars have kegs, we have those as well.
They might be on a one or two, or four rig set up, but we've got a grundy that holds
thirteen kegs.
So, it's a little bit less hassle for the bartenders that are at a busy bar, to be going
back and forth swapping out kegs.
This one's worth thirteen.
Alright, so we have Sunbrew, Kilt Lifter, Hop Knot and our Peach Ale.
We can start off with the Sunbrew and it's light crisp, refreshing.
It's a kolsch style ale.
Oh yeah, that's good.
Next one.
Kilt Lifter is our flagship beer.
This is a Scottish style amber.
Its got a slightly sweet finish.
It's caramely.
It's got that true Scottish style flavor.
Ok, next one.
Next one we have for you, is our Hop Knot.
This is our American style IPA.
We add hops seven different times throughout the process.
You weren't kidding, I do like it though.
That's good.
I think my favorite is the Kilt Lifter so far, though.
That's one of our favorites too.
We brew more of that than any other beer.
Then the last one that we have for you is the Peach Ale.
It's nice and fruity and not over powering with the peach but you definitely get it.
It's easy to pick up.
Oh yeah, I really like that one.
Thank you so much for the tour.
Thank you guys for watching.
Make sure you hit the like and subscribe button and until we drink again.