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It is here, in the fermentation room, that the final ingredient, yeast, is added to the cooled wort. Once the yeast is added, this liquid can now be called beer! The yeast consumes the sugars created during the mashing process. Alcohol and CO2 (Carbon Dioxide for carbonation) are the result of this fermentation of sugar by the yeast. The fermenting beer will remain in the fermentation tank between 10 days and 2 months, depending on the style of beer being brewed. Once the fermentation process is complete, the beer is then filtered into one of the six serving vessels (not pictured) in the cold cellar. This is where the "bright" beer is stored while it is being pumped by more CO2 up to the taps at the bar. |
