BREWING PROCESS

It’s all about the beer.

We take great pride in the pioneering advances we’ve made in developing innovative beer styles and brewing techniques. From the intensive study of hopping techniques to the comprehensive analysis of historic beer styles, we’ve identified the optimal assemblage of beer characteristics in each of our handcrafted brands.

PILOT SYSTEM

Experimentation leads to innovation

At Odell we only hire the most ardent of beer lovers. People so passionate about beer that they truly believe the next batch and the next innovation can always be better than the last. So we make sure to give them a proper place to play. A brewery within a brewery where anyone can tinker, test and experiment their way to new beer horizons. Then we share our new creations with you by making them available in our taproom.

 

BREW HOUSE

Our 125 barrel Brewhouse from Braukon was custom built in Germany and will provide approximately 300,000 barrels of future brewing capacity.

Brewhouse

Malts

THE MILL

Malted barley and wheat runs through the mill to be slightly crushed reveal the barley’s starchy endosperm, a converted fermentable. After milling, the grain is carried through an auger up into the mash tun.

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MASH TUN AND BREW KETTLE

In the Mash Tun we put the milled grains in hot water for a half-hour, which causes the innermost sugars of the mash to spill out resulting in a sugar water called wort. The wort then goes into the Brew Kettle to be boiled for 90 minutes, while the spent grains go to a local dairy farm to serve as cattle feed. We add hops at different times during the boil to create a bitter mixture with a floral aroma.

Hop Back

When we’re making a beer that requires a little extra hoppy-ness, we turn to our infamous Hop Back. Here, the wort is strained through a bed of whole-flower hops. This adds the fresh, lively hop character you’ve come to enjoy in 5 Barrel Pale Ale, IPA, and our Runoff Red IPA.

Credit_ The Brewtography Project3

FERMENTORS

Next the wort heads to the fermentor. We add a yeast that consumes the sugars to produce alcohol and CO2. After a week at 67°F we give the brew another two weeks at 34°F.

DRY HOPPING

For beers that require a little something extra in the hop department we dry-hop them by shooting a cannon full of hop pellets right into the fermentor.

Hop Pellets

barrelaging

BARREL AGING

It’s all in the wood

In an ongoing effort to make new, better and more creative beers we often venture into the world of wood. Our barrel-aging program began as an after hours project, and has since found its way into full-scale production with a dedicated barrel room stuffed to the rafters.

‘FUGED’ NOT FILTERED

Rather than filter our beers, we centrifuge them by spinning the beer at very high speeds. This removes the heaviest particles while leaving the essential hop oils and fine proteins to create a beer with better hop flavor, aroma, and improved mouth-feel and body.

Centrifuge

INLINE CARBONATOR

Just before packaging, we inject the beer with a healthy dose of CO2, using fancy gizmos to ensure just the right amount of bubbles.

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KEGGING MACHINE

Our new kegging machine sterilizes and fills stainless steel kegs of beer at the rate of one every 30 seconds or so. Bender, our loving robot arm, lifts each full keg to be capped, dated and stacked on a pallet to be sent to your favorite watering hole or enjoyed in the tap room!

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BOTTLING LINE

We rinse and fill 120 bottles per minute. That’s roughly 130,000 new vessels of pure craft brew enjoyment each day.

CANNING LINE

In 2015, we added a canning line. The system rinses, fills and seams 310 cans per minute. With the addition of this more portable vessel, now we can do more together!

Canning line