Company Store
Little Apple Brewing Company
1110 Westloop
Manhattan, KS 66502
785-539-5500
To begin the brewing process, bags of malted barley are poured into our malt mill which cracks the grain between two metal rollers.
The milled barley ("grist") is mixed with hot water in the "mash tun" vessel, producing a "mash".
A sweet, hot liquid called "wort" is lautered out of the mash and transferred to the brew kettle where it is brought to a rolling boil. Hops are added at various intervals.
After boiling, the hops are removed and the wort is cooled to fermentation temperature by transferring it through the heat exchanger.
The wort is then transferred into one of three fermentation vessels. Yeast is added to the cooled wort and fermentation begins.
After fermentation and maturation, which takes about two weeks to three months, the fresh brew awaits the bartender's draw. A glass of one of Little Apple's ales will receive its first and only exposure to damaging oxygen and light as it is poured into your glass.
| Ingredients | Beers of the Little Apple |
