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The Brewing Process

 

Step 1: Malting and Milling Grain

The finest imported German grains are sent through a mill. The mill applies gentle pressure to the individual grains as they pass through on their way to the mash tun.
This process cracks, but does not crush, the grains to prepare them for the mashing process in the brewhouse.

Step 2: Mash Conversion

In our brewhouse, the finest imported German wheat and barley are mixed with pure mountain water, to create the brewer’s mash. Its purpose is to activate the natural enzymes of the grain and convert the raw carbohydrates into fermentable sugars.
At High Point, we adhere to the traditional and authentic German method of decoction. This challenging process is only used by a few breweries. During the decoction, about 30% of the mash is boiled. It creates the extra dimensions and depths of flavor in our beers. The mash process takes about 5 hours.

Step 3: Lautering and Boiling

The next step is to separate the grain shells from the sweet liquid. The sweet liquid, called wort, flows through stainless steel screens which hold back the grain. The wort is collected in our kettle (tank on the right). We collect about 550 gallons and bring it to a boil.
Imported German noble hops are added to the boiling wort. Hops contribute a subtle balancing bitterness to the sweet wort. After a two hour boil, the wort is rapidly cooled, then transferred to our primary fermentors.

Step 4: Fermentation / Maturation

Once the wort is transferred we add the fourth and final ingredient, our proprietary brewer’s yeast. Once the yeast is added, fermentation is on its way. Primary fermentation lasts for 3-5 days during which most of the fermentable sugars are converted by the yeast into flavor, aroma, CO2 and alcohol.
The lager and wheat beer yeast at High Point is from small breweries in Germany. Greg Zaccardi found this yeast and brought it back to America. The unique yeast contributes our signature aroma and the deep complexity of our wheat beers.

Step 5: Filtration / Carbonation

At High Point, we naturally carbonate our Ramstein beer. Our time honored and natural process is yet another element of quality that sets High Point apart from most breweries which artificially inject CO2 into the beer. Artificial carbonation contributes a harshness to the palate (referred to as the seltzer burn). High Point’s natural carbonation process contributes fine bubbles for a smooth finish.
The natural carbonation of our Ramstein is created by packaging our beer into bottles and kegs and allowing the beer to complete a secondary fermentation in these containers.
Most beer lovers agree, that the smooth carbonation achieved by this time consuming bottle and keg fermentation process is well worth it.

Step 6: Cellaring and Bottling

After 3-5 days of primary fermentation and 3 weeks of maturation, our beer is ready for packaging.
In our state-of-the-art packaging line we will fill about 100 cases per hour or 25 kegs per hour.
The quality of our packaging system allows us to guarantee a six month shelf life without the use of additives or pasteurization.

Tap Room Hours

Monday and Tuesday: Closed
Wednesday to Friday: 4pm - 8pm
Saturday and Sunday: 2pm - 6pm