How We Brew

Using as many local ingredients as we can, here are the steps for creating Boshkung beer.


Top Notch Brewers

You can’t have a good brew without great brewers, and that’s why we have the best. Jeff and Bill are not only the first steps, but the two secret ingredients for every batch that’s made.



Milling and Mash

Beginning In the brew house, different types of malt are crushed together to break up the grain kernels in order to extract fermentable sugars to produce a milled product called grist. We have upwards of 20 grains in inventory which allows each beer to be simple or complex, and always unique.

The grist is then transferred into a mash tun, where it is mixed with heated water in a process called mash conversion. The conversion process uses natural enzymes in the malt to break the malt’s starch down into sugars.



Lautering and Boiling

The mash is then pumped into the lauter tun, where a sweet liquid (known as wort) is separated from the grain husks. More and more hot water is added to get all of the ‘fermentables’ out of the grain.

The wort is then collected in a vessel called a kettle, where it is brought to a controlled boil before the hops are added. The profile of the beer changes depending on when hops are added in this process.



Separating and Fermenting

After boiling, the wort is transferred into a whirlpool for the wort separation stage. During this stage, any malt or hop particles are removed to leave a liquid that is ready to be cooled and fermented.

To start the fermentation, yeast is added during the filling of the vessel. Yeast converts the sugary wort into beer by producing alcohol, a wide range of flavours, and carbon dioxide (used later in the process to give the beer its sparkle).




After reaching its full potential, our beer is filtered, carbonated, and transferred to the bright beer tank, where it goes through a cellaring process that takes 3-4 weeks to complete.

It’s then transferred into kegs and cans for you to enjoy!