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	There are four ingredients in making beer....Barley, Hops, Yeast, and Water
	The Brewing process has 6 major steps
Malting. This is the process of making barley into Malt. Barley Malt contains protein, starch and enzymes. Maltsters place Barley in water for several days to let it absorb moisture. Once the correct level of moisture is achieved, the barley is moved to an area where it is allowed to germinate. When the desired length of the sprout is reached the barley is dried and packed ready to go to the Brewery.

Mashing

Brewers grind the malt and add water to form a mixture called a mash. The mash is heated to about 65 degrees Celsius to activate enzymes that convert starch to sugar. The liquid, called wort is drained off the grain and transferred to the kettle for boiling "A caring brewery - wonderful beers and attention to detail rarely found."

Boiling

The kettle is turned on and the wort is bought up  to a vigorous rolling  boil.  Hops are added at the start of boiling for bitterness and near the end of the boil for flavour and aroma. Proteins are precipitated and the wort is sterilized by boiling. "Hops are yellow-green flowers grown high on the hop vine "

Fermentation

 The wort is cooled and     transferred to the fermenter.  Yeast is added to the wort to promote fermentation. During this process the yeast transforms the sugar into alcohol and carbon dioxide. This process take about one week.

 

Maturation After fermentation the beer is racked into maturing tanks where it is aged for several weeks or months depending on the style of beer.		Finishing To finish the brewing process, beer is chilled and carbonated before one last filtration to remove any remaining yeast. The beer is then bottled or kegged and served for the customers enjoyment in as fresh a condition as possible.

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"Enjoy our beers as much as we have enjoyed making them"   

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Jamieson Brewery - In the heart of Victoria's High Country

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