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Our Mission Is to Strive for Better, Cooler Times in the Quality of Our Beer and Our Lives

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Our Mission Is to Strive for Better, Cooler Times in the Quality of Our Beer and Our Lives Kettlehouse Kolledge Class of 2015 Our mission is to strive for better, cooler times in the quality of our beer and our lives. By handcrafting the highest quality premium beers that convey our passion for an active Montana outdoor lifestyle, and producing and packaging them in environmentally sensitive ways, we expect to grow a community of beer drinkers and thinkers that can help cool our warming world KettleHouse Kolledge Welcome to KettleHouse Kolledge, the funnest, cheapest, and most rewarding educational experience you will ever have. The goal here at KettleHouse Kolledge is to enhance your beer drinking experience by providing you with the tools and knowledge to get the most out of those 16 wonderful ounces of sweet elixir. Beer a brief history. Since the dawn of civilization people have been brewing beer. There are even some archaeologists who theorize that beer was the motivation for humanity giving up the hunter- gatherer lifestyle to start raising crops and living in villages. The earliest evidence we have of brewing is an ancient Summerian brewhouse (they use the same layout as we do today) dating from 4000 B.C.E . The brews of the ancients bore little resemblance to what you get served here at KettleHouse, other than in was fizzy, alcoholic, and made primarily from grain. The next major step toward modern beers occurred in Northern Europe in the 8th Century A.D. with the introduction of hops. It was there that the locals started domesticating and cultivating a climbing vine which had aromatic cone-like flowers. They discovered that when the flowers were boiled with the beer they not only produced great flavors and aromas, they also helped keep the beer fresher for longer. Even though the domestication must have occurred earlier, the first evidence we have is hop fields from the 700’s in Germany. A.D. 843 the kingdom of Scotland is formed, setting the stage for the beer style Scotch Ale and its greatest incarnation, Cold Smoke. Jumping forward to 1516 in Ingolstadt, Bavaria the famous ‘German beer purity law’ was enacted, requiring that beer be made only from hops, water, and barley (later amended to include yeast after Pasteur discovered them in the 1800’s). Although it sounds like such a benevolent act, it was actually created to ensure that the lords collected the proper taxes on grains and hops. In 1620 a small boatload of religious refugees ran out of beer during their transatlantic voyage. Fearing the worst, they immediately stopped their search for an ideal settlement location and landed as soon as they could, so they could brew some more beer. This ship was called the Mayflower. The history of beer and our country has been intertwined ever since. Many of the founding fathers were homebrewers and the details of the constitution were probably hammered out over a hearty brew. With many different cultures and brewing traditions to call upon, the American brew scene was as diverse as the countries form where the brewers originated. With a thirsty and innovative populace the number of breweries in America reached its heyday in 1873 with 4131 breweries. Following the dark-ages of prohibition the American beer business underwent a series of mergers and acquisitions. New advances in refrigeration and packaging allowed breweries to ship beer hundreds to thousands of miles from where they were brewed. Because of all these factors by the 1950’s there were less than 100 breweries in the U.S. Then an insignificant little bill, H.R. 1337, was passed which legalized homebrewing in the United States. Given an alternative to industrial lagers some entrepreneurial home brewers decided to start up small breweries which focused on high quality, traditional ingredients and complex flavor profiles. Thus was started the modern craft brewery movement in America. This movement didn’t achieve it full potential until a humble home brewer named Tim O’Leary opened up a brew-on- premises in Missoula, Montana which would eventually become KettleHouse Brewing Company. The Brewing Process What is beer, and why do we have to brew it? Simply put, beer is a fermented alcoholic beverage where the primary source of sugar for the yeast to ferment comes from a starchy grain. We brew it because we need to turn the starch from the grains into sugar for the brewers yeast to eat. Malting The brewing process actually begins in the malt house where the unsung heroes of the brewing world work to make the malt for brewers to use. Malt is any grain, but usually barley, which has been wetted and allowed to germinate. The grain does not know that its ultimate destiny is to become a pint of beer, so when it gets wet it tries to make a new plant using all the resources stored in the kernel. The kernel has lots of sugar stored as starch, which is basically a long string of sugar molecules, but in order to use the sugar it must first break down the starch. It does this by means of specialized proteins called enzymes which help chemical reactions go faster. When the barley kernel gets wet it starts to make lots of enzymes so it can turn its starch into sugar. Once the barley kernel has made its enzymes we then dry it out, killing the baby barley plant (don’t be sad, remember it’s going to make some delicious beer). Now we have a barley kernel with all the starch and enzymes needed to make a batch of beer. Milling & Mashing The first step that takes place in the brewery is to mill the grain. When brewers mill grain, they lightly crush the grains producing a course meal rather than flour. We then mix the crushed grains with some hot water to produce what is called the mash. The temperature at which the mash occurs is very critical and closely monitored. This is the point where we are using the barleys own enzymes to convert the starch from the barley into sugar. There are many different types of enzymes in malt and we can use the temperature of the mash to activate and deactivates certain enzymes. By carefully controlling the temperature, and thereby which enzymes are active, the brewer can control many aspects of the finished beer. After the mash has rested long enough to let the enzymes turn all the starch into sugar, about half-an-hour, we then heat up the mash to deactivate enzymes and make it more fluid. It is now ready to separate the solids (grist) from the liquid (wort) in a process called lautering. Lautering This step is very similar to a morning ritual which occurs in kitchens all around the world. In this ritual we do the same thing that occurs in the first half of brewing. We take a coarsely ground roasted seed, mix it with hot water to extract goodness and flavor, then separate the solid from the liquid, and drink the liquid. It is not surprising that the verb we use to describe making beer and coffee are the same: brew. We can basically think of the vessel in which this process occurs as a giant coffee filter. At the bottom of this vessel, called a lauter tun, is a false slotted bottom. This retains the grist in the lauter tun while allowing the sweet liquid wort to be slowly drawn of from the bottom to be pumped into the brew kettle. In order to extract as much of the sugars from the grain as possible we sprinkle hot water over the top of the grain bed. This process is aided by another aspect of the barley kernel that makes it the perfect brewing grain. Barley kernels are covered by a papery husk, unlike wheat or rye which have naked seeds. The barley husk aids the lautering by adding fluffiness to the grain bed and providing more avenues for the liquid to drain out. Even when brewing a wheat beer, brewers still add a significant portion of barley because the husks aid the lautering. Brewing & Hops After lautering is finished we have a kettle full of wort (about 1000 Gal. here at the North Side). We then bring this to a boil, and boil it for two hours. It is during this step that hops come into the picture. There are many flavorful and aromatic compounds found in hops. These can impart bitterness or aroma to the beer depending on how long the hops are boiled. To get bitterness out of hops, we need to boil the hops for a long time in order to get the bitter Alpha Acids to dissolve. We also want to get some of the wonderful aromas from the hops in the beer, but they evaporate quickly and easily. So when we want to extract aromas from hops we add them right before the end of the boil or after the heat has been turned off. In some cases we add hops after the beer is done fermenting in a process called dry-hopping. Whirlpool After the wort has been boiled for two hours we then pump it into the last vessel called a whirlpool. When the wort is transferred to this last vessel, we pump it in such a way as to make the wort spin like a giant whirlpool. This causes all the hops added during the boil to collect in a pile in the center. We can then draw off clear wort from the side of the whirlpool. Fermentation This is where all the magic happens. After the wort is done in the whirlpool it is ready to be moved into a fermenting vessel and mixed with some fresh yeast.
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