124 West Broadway Street, Butte Montana, 59701 - (406) 723-0245

line decor
line decor
How  Beer is Brewed

Tour of Quarry Brewing With Brewer Chuck Schnabel


Milling Grain
Starting with the finest Montana grown malted two-row barley, it is milled on site to ensure proper consistency for the mash tun.

Filling Mash Tun with Milled Grain
The milled grain goes into the mash tun with water for heating to extract the fermentable sugars from the grain.

Full Mash Tun
Once the mash tun is full, we heat mixture for a while, adding water as necessary.

Transferring from Mash Tun To Boiling Kettle
Once the extract is ready it is transferred to the boiling kettle using several metal screens to separate the large particles of grain out of the liquid

Filling the Kettle
Large electric elements are used for heating in the Boiling Kettle.

Boiling Kettle
Constant attention is needed to ensure a good transfer into the boiling kettle.

Adding Hops
Hops are added three times during the boiling process.  These steps ensure a good bitterness, flavoring, and aroma from the hops. 

Boiling the Wort
The resulting mixture of grain extracts and hops is now called wort.  It must be tested several times throughout the process to ensure a perfect mixture.

Mixing and stirring the wort is done by hand. 

Transferring to Primary Fermenter
The wort is transferred to the primary fermenter through a heat exchange to get it to just the right temperature for adding yeast.

Primary Fermenter
The primary fermenter must be large enough to contain the wort, plus room for all the bubbling and foaming produced by fermentation. 

Adding Yeast
The yeast is added when the temperature is perfect for the fermentation process to begin.

Yeast in Action
The yeast begins its work of converting sugars into alcohol and carbon dioxide immediately.  This process will continue for several days, sometimes even longer.  This liquid is now technically beer, though it is not quite ready.

Clean Up
The hardest part of a day of brewing is cleaning and sanitizing everything.  Some can be cleaned as you go, but there is still a lot to do after the brewing process is complete.  A caustic cleaner is used, followed by a clean water rinse, and an iodine sanitizer.  It must be done meticulously to ensure there are no “off” flavors or ruined batches of beer. 


After fermentation is complete, the beer is transferred to bright tanks and kegs for storage.


line decor
line decor