When the wort cools, we add yeast, and fermentation begins. It takes a while for the yeast to multiply, but once there’s enough, they consume the sugars and produce alcohol and CO2 (carbonation). The fermentation tank is constantly kept at cool temperatures for the yeast to do the best job. Fermenting typically takes eight to ten days. After fermentation, the filtered, fermented wort is officially beer. But at this stage the young beer needs to mature.

For most of our beers (and all of our lagers), the next step is aging and secondary fermentation in large tanks. A term for this stage is "lagering," German for "storing." During the aging process, the beer matures, develops its natural carbonation and its unique flavor. Ale yeast likes warmer temperatures than lager yeast. So our ales ferment and go through their aging at less icy temperatures than their lager counterparts. It’s why lagers and ales taste different. When aging is complete and the flavors found in our beers are in perfect harmony, it’s time for their ultimate destination.