Imported malted barley is poured into the hopper and run through the mill to gently crack the husk. Once the barley is ground (cracked), it is called grist. The grist is conveyed from the mill through the auger and fed into the Mash Tun where it joins with water at 160-degrees.

The mixture of grist and water is called the mash. It steeps in the Mash Tun for ninety minutes where the malted barley starches are converted into fermentable sugars. The liquid produced by this process is called wort (pronounced “wert”).

The wort is drawn from the bottom of the Mash Tun, leaving the spent grain behind, and is pumped into the brick clad vessel called the Copper. Here it is boiled for one hour. During the boil, hops are added to give the beer its distinctive taste and aroma.

After boiling, the wort is cooled and pumped into our traditional open fermentation vessels where the yeast is added. After 2-3 days, the yeast consumes most of the fermentable sugar which produces alcohol and CO2.

When the fermentation process is complete, the ale is transferred to our refrigerated conditioning room. Here we age, filter, and carbonate the ale. Draft lines are then connected to conditioning tanks which carry the final product directly up to your friendly bartenders at the Station and Brewpub.

Nothing is wasted. The spent grain remaining after draining the wort is used by the Meadowstone Farm in Bethlehem ( to feed chickens and pigs. Visit the farm for the freshest eggs, goat cheese, and other locally-produced food.

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