Brewing great beer begins with great malt. To commence each brew day, we mill our organic malts into a fine grist, which is then transferred to the mash tun. We combine hot water with the grist to create a mash which allows enzymes to break the malt starches down into fermentable sugars. From here, the mash is lautered, leaving the grain solids behind in the mash tun, and the clean, sugar-rich beer wort is transferred to the boil kettle. After coming to a vigorous boil, we add our whole leaf hops to impart earthy, floral hop character and bitterness. Lastly, the wort is transferred to our fermenters, where the yeast will convert the sugars into alcohol and become Warfield beer.
As with most things, patience is a virtue, and brewing is no different. We never rush our beers’ fermentation and conditioning, ensuring they always reach their full flavor potential. Our cask ales, perhaps our favorites, condition at cellar temperatures for several months, which provides a uniquely complex and ever-evolving pint of perfection.Sure, I can definitely get something fresh.