Brewing Process

ksb-brew-process-header

Hopefully by now you have tasted one of our award-winning beers, brewed right here at Kirkwood Station Brewing! If not, you owe it to yourself to explore the wonderful world of craft brewing and taste what you’ve been missing. When we pour your glass of Kirkwood Station Brewing beer, it flows directly from our serving tank – beer just doesn’t get any fresher than that! Kirkwood Station Brewing follows the traditional eight steps for creating quality brews:

Brewmaster: Brian Ilg
Asst. Brewmaster: Devin Moore

1. Grain Selection


The first step in the brewing process. Grains contribute to the color, body, and fermentables in beer.

2. Grist Mill


Used to crack open the mixed grain in order to expose starch.

3. Mash Tun


Mixed grain is blended with warm water which converts the grains into a “mash.”

4. Lauter Tun


The mash is transferred to the Lauter Tun and sparged (rinsed) with hot water.

5. Brew Kettle


The sweet liquid (wort) extracted from the mash is transferred to the brew kettle and boiled. Hops are added to give flavor, aroma and bitterness.

6. Heat Exchanger


The hopped wort is pumped through the heat exchanger to cool it down before entering the fermentation tank.

7. Fermentation Tank


Cultured yeast is added to the wort. The yeast consumes the sugar of the brew, creating carbon dioxide and alcohol.

8. Serving Tank

A temperature controlled storage unit, where beer is held until drawn at the tapper.

Please ask your server about guided brewery tours. Beer is our passion and we love sharing it with our guests!