Brewery





	“He was a wise man who invented beer.” — Plato He who works with his hands is a laborer. He who works with his hands and his head is a craftsman. He who works with his hands, his head and his heart is an artist. —St. Francis of Assisi

		We use a two-roller mill, mash tun, lauter tun, kettle, whirlpool, pumps, cylindroconical fermenter, 30 plate heat exchanger, bright tank, plate and frame filter (rare occasions),and pure oxygen, just as the mega-corporate factory brewers do. We use a very similar process but on an intimate,

	handcrafted scale without the market pressure that causes some to cut corners. We can use our creative freedom to craft the absolute best beer possible, without rush or apology.


	SPECIALTY GRAINS & LIBRARY








	Small and local=good: In the late 1800s, thousands of small breweries were making beer to satisfy their neighborhoods and small towns. By 1970, Prohibition, post-war mass marketing and transcontinental transportation had whittled the number of breweries down to 40, with a handful accounting for 90 percent of the beer. This trend was anti-consumer, leaving the market with only a fizzy, bland product. The home brewing and craft brewery movement of the past 25 years has reinvigorated the industry and once again provided a choice for discriminating drinkers.* We brew with fresh, primarily organic ingredients to hand craft our full-flavor beer (ales and lagers) made from scratch without any shortcuts or compromise.

			Over 50 specialty grains and malts (mostly organic) on hand including:


	Acidulated Malt Amber Malt Aromatic Malt Flaked Barley Biscuit Malt Black Patent Brown Malt Cara-pils Dextrin Caraffa II and III Carafoam Crystal Malt 15 Crystal 40 Crystal 60 Crystal 75 Crystal 80 Crystal 120 Crystal 135 Caramunich Cara red Carvienne


	Chocolate Malt Corn (Flaked maize) Crystal Rye Honey Malt Melanoidan Malt Munich Malt Oats (flaked) Pale Chocolate Pale Malt (U.S. & UK) Pilsner Malt (Belgium) Pilsner Malt (Germany) Rauch Malt (Germany) Roasted Barley (unmalted) Rye Malt Special B Malt Special Roast Victory Malt Vienna Malt Wheat Malt (red and white) Wheat (flaked)


	20 Liquid yeast strains from around the world frozen in YPD broth and glycerol at -10 degrees Celsius for propagation in later brews


		Ale Yeasts

	Wyeast 1056 American Ale (Sierra Nevada strain) Wyeast 1272 American Ale II (Anchor Liberty strain) Wyeast 1338 Europeon Ale (Munich Wisenschaftliche Station strain) Wyeast 1968 London ESB Ale (Fuller strain) Wyeast 3944 Belgian Witbier (Hoegaarden strain)


		Lager Yeasts

Wyeast 2206 Bavarian Lager (Weihenstephan 206 strain) Wyeast 2124 Bohemian Lager (Weihenstephan 34/70 strain)

	Hybrid Yeasts

Wyeast 1007 German Ale (Altbier from Zum Uerige Pub in Dusseldorf) Wyeast 2112 California Lager (Anchor Steam strain) Wyeast 2565 Kolsch

	Belgian Yeasts


	WLP 568 Saison Blend Wyeast 1388 Belgian Strong Ale (Duvel - Moortgart, Belgium strain)

		Wheat/Hefeweizen Yeasts

Wyeast 3068 Weihenstephan Weizen (Weihenstephan 68)


		Lambic, Sour, Wild Yeasts and Bacteria

	Wyeast 3278 Belgian Lambic Blend Wyeast 3763 Roeselare Ale Blend Wyeast L5112 Brettanomyces Bruxellensis Wyeast L5526 Brettanomyces Lambicus Wyeast L5335 Lactobacillus WLP670 Farmhouse Blend WLP630 Berliner Weisse Blend WLP645 Brettanomyces Clausenii



	stir plate


	Brewing Laboratory



		Compound Microscope with Camera and USB PC Sceen Viewing



	Hemocytometer Yeast Cell Counts and Viability w/ Alkaline Methylene Violet stain



	Vitality: Glycogen Health w/ Lugol Stain




		Healthy Yeast


	Dissolved Oxygen and pH Meters are invaluable tools we also rely on.


	Plating followed with Gram Staining


	PID Controller




	The heart of our all grain mashing system is designed to maintain the desired step infusion mash temperatures to within less than 1/2 of 1 degree Fahrenheit.




	We built this automated electric control center (with inspiration from The Electric Brewery) to help ensure repeatability from brew-to-brew. It also allows us to control the water-to-grain ratio. Better control equals higher consistency and better beer!


Please email me directly with questions. DON’T use forums to contact me. Too cumbersome.

	Hop Varieties on Hand / Commonly Used


	Amarillo Cascade Centenniel Chinook Citra Columbus Fuggles Glacier Goldings


	Magnum Mount Hood Nelson Sauvin Northern Brewer Perle Sterling Target Tettnang Willamette


	Currently Growing these Organic Hops

		Cascade Liberty Nugget Sterling Willamette


					Half of this Year’s Hop Crop







		Water Salts and acid used to adjust pH, add calcium, impact flavor profile and foam


	Calcium sulfate (gypsum) Calcium chloride Calcium carbonate (chalk) Magnesium sulfate (Epsom salt)


	Calcium hydroxide (slaked lime) Sodium bicarbonate (baking soda) Lactic and phosphoric acid Sodium chloride (table salt)

As you can see, the ingredients in a “simple” beer are vast and complex. We haven’t even mentioned processing aids commonly used in the industry like isinglass (collagen from the swim bladder of fish), silica gel, polyvinylpolypyrollidone (PVPP, Polyclar), Irish Moss (carageenan), proteinase A (Brewer’s Clarex) and many of the wide variety of fruits and spices that can be included to create any of the over 80 major styles of beer from around the world. Time to go brew!

* Quoted from Worth Brewing Company

Oakland, OR 97462
Email: info@hiddenwellbrewery.com