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A Better Way to Brew


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A Better Way to Brew


A Better Way To Brew

The success of our Meura mash filter can be summed up in one word: efficiency. The mash filter improves over the traditional brewing system by making more efficient use of the grain that is the basis of modern-day beer. A normal brew system will extract 70%-80% of the starches from the grain. The mash filter will extract 98%, thereby needing on average 15% less grain to make the same amount of beer!

The mash filter makes this huge improvement possible because it allows a brewery to grind the grain down to a course flour compared to simply cracking it into a few pieces, as has been standard for centuries. Normally, brewing with flour would result in a 2,000lb ball of dough. Instead, we add enough water to create a thin slurry and to prevent the flour from clumping. The resulting 10 fold increase in surface area contact between the hot water and grain allows the water near complete access to extract all but a tiny bit of the available barley goodness. We then use the mash filter to separate the grain from the wort, AKA, the life-giving, grain-flavored liquid that will soon become beer.

Here's a step-by-step recap of our daily labor of love:

  1. The brewing process begins with the grain. In our case, barley, wheat, and sometimes rye are crushed into a course flour in the hammer mill, unlike the more traditional rough milling that cracks the grain into a few pieces.
  2. The flour is then combined with hot water in the mash tun and it is held at a specific temperature for at least 30 minutes. The hot water allows the enzymes already present in the husks of the grain to start breaking down starches into sugars. Because of the fine-grind, more surface area is available for the enzymes to do their job, and 98% of starches can be turned into sugar, creating a sugary solution that is oatmeal-like in consistency.
  3. The thick mixture is then pumped into the mash filter where plate filters strain out the grain husks as the rest of the clear, sugary water flows into the boil kettle.
  4. In the kettle the sugar water, or wort, is boiled for at least 60 minutes and hops are added throughout to add bitterness, flavor and aroma.
  5. As soon as the boil is finished the wort is pumped into the whirlpool where it spins, leaving the hops in the center of the vessel while the rest of the liquid flows out through a chiller and into the fermenter.
  6. Yeast is added to the fermenter, and it eats the sugars, converting them to alcohol while releasing CO2 as beneficial byproduct.
  7. After about a week, the yeast is finished converting the sugars to alcohol, but the beer is still young and it needs to be transferred over the bright tank for a week or two of conditioning that will improve clarity and flavor.
  8. After testing and much tasting for consistency, the beer is kegged.
  9. The kegs are handed off to our distributor and sent out into the real world to make people say, β€œYum, that was good”.