Colorado-based New Belgium Brewing can trace its roots to 1988 and a cycle trip through Belgium.
The experience inspired co-founders Kim Jordan and Jeff Lebesch to bring Belgian brewing techniques back to their home town.
Three years later and the duo were selling Fat Tire, one of their first beers at a local festival, and they now have over a dozen beers in production.
Three years later and the duo were selling Fat Tire, one of their first beers at a local festival, and they now have over a dozen beers in production.
Steam is used to sanitise their brewing equipment, as well as being a key part of the brewing process.
Large cone-shaped kettles are used to boil wort – liquid extracted from the initial brewing stage of mashing barley – generating steam.
This boiling process helps to remove flavours the brewer does not want in the beer, before the wort is transferred to vessels to ferment with yeast, resulting in beer.
Some of the steam generated by the kettles is captured by a heat exchanger, which allows the brewer to use this waste heat in the next batch of brewing.
Colorado-based New Belgium Brewing can trace its roots to 1988 and a cycle trip through Belgium.
Three years later and the duo were selling Fat Tire, one of their first beers at a local festival, and they now have over a dozen beers in production.
The experience inspired co-founders Kim Jordan and Jeff Lebesch to bring Belgian brewing techniques back to their home town.
Steam is used to sanitise their brewing equipment, as well as being a key part of the brewing process.
Three years later and the duo were selling Fat Tire, one of their first beers at a local festival, and they now have over a dozen beers in production.
Three years later and the duo were selling Fat Tire, one of their first beers at a local festival, and they now have over a dozen beers in production.
Steam is used to sanitise their brewing equipment, as well as being a key part of the brewing process.
Large cone-shaped kettles are used to boil wort – liquid extracted from the initial brewing stage of mashing barley – generating steam.
This boiling process helps to remove flavours the brewer does not want in the beer, before the wort is transferred to vessels to ferment with yeast, resulting in beer.
Some of the steam generated by the kettles is captured by a heat exchanger, which allows the brewer to use this waste heat in the next batch of brewing.
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