Beer Production 101!
Visit to Rehm's Brewery
Brew tank (left), Lauter Tun (right)
Kettle (far right), Fermenters (middle) Beer Tank (close left)
Last night Rotarians visited the Rehn Brewery at Magnolia Road, Tanunda. The brewery is family owned and operated by Brenton and Robyn Rehn, originally from a backyard shed in Angaston but since October 2017 from the Tanunda premises.
After a self-catered burger dinner Rotarians were invited to tour the premises while Brenton explained the process of making beer. He began by saying they use grain which is already malted, hops which is already processed and malt; 95% Australian grown (Coopers) and 5% New Zealand made.
The grain is measured and passed through a mill to crack it. Hot liquor (water) is added and the brewing begins. It then passes into the mash tun, and in the mashing process the starches in crushed grains are converted into sugars for fermentation. This is called wort. The mash tuns are insulated to maintain a constant temperature and have a false bottom and spigot so that the sparging process can be done in the same vessel. NOTE: The colour of the beer is determined by the grain type. This process takes 60 minutes and the mash reaches temperatures of 70 degrees Celsius which sterilizes the beer and depletes the sugars.
The grain and wort is then transferred into the lauter tun which separates and clarifies by taking the flour out. This process takes 30 minutes, but the longer you leave it the clearer the liquid. (I think it's safe to assume Coopers leaves it for the bare minimum in that case!!)
Next the wort is transferred to the kettle for boiling for 60 minutes and the addition of hops pellets. It is here the beer gets its bitterness and flavour.
The next step is to pump the wort from the kettle into the whirlpool to rid the wort of impurities which affect flavour. The whirlpool creates a vortex to rid the product of 'trump', which Brenton likened to the lees in the making of champagne. It is then pumped through a heat exchange set at 95 degrees Celsius and yeast is added. This whole process has taken eight-and-a-half hours.
The beer is then left to ferment for 5-7 days before pumping it into a tank to condition and carbonate the beer. Finally, the beer is bottled and ready for consumption.
(Photos courtesy of John Tunnicliffe - thanks John!)
Said consumption at play!
Oh dear, Brian!
