Most people see the tap room. Fewer see the brewhouse. So here's a quick tour.

The grain comes in 25-kilo bags — pale, crystal, Munich, chocolate, roasted barley. We mill it on-site (you can hear the mill from the patio on brew days), then mash it in 220-litre batches in our hot liquor tank. After an hour, the sweet wort drains through the mash tun and into the kettle, where we boil it with hops for another 60 to 90 minutes.

Then it gets pumped through a heat exchanger that drops it from 100°C to fermentation temperature in about ten minutes, and into one of our six fermenters. Yeast goes in, the airlock starts bubbling within hours, and within a week, the wort has become beer.

From there it goes either to a bright tank (for filtered beers) or to a barrel (for sours and stouts). After 2-12 weeks of conditioning, it's kegged or canned and ready to drink.

The whole process takes roughly three weeks for an ale, six to eight weeks for a lager, and up to a year for a barrel-aged sour. Patience is the most undervalued ingredient in beer.