Brew Day

Wake up. Scoff breakfast burrito. Climb mezzanine. Lift 55lbs bags of grain repeatedly into mill. Mash grains. Vorlauf. Sparge. Boil. Weigh hops. Clean vessel. Cool wort. Pitch yeast. Clean brew house. Repeat as needed.

Brewing on paper looks like a rigid manufacturing job. And in many respects it is. Steel toe boots. Burns and forearm cuts. Chemical burns and sore back muscles. But it is so much more. Brew day is by far the most physically demanding day at the brewery. But it is also the most rewarding. On brew day you can feel the gravity of the craft you further. An age old art form manifesting at your fingers. Dust from crushed barley fills the morning air. Crystal and Carmel and Abbey malts melding in hot liquor like a bowl of hot cereal, toasted bread, and cocoa.

The smell of a bag of fresh citra hops being opened for the first time is so intoxicating your head spins.

I am happy to report that after a year of embarking on this beer journey i have become a full time brewer at Iron Fist Brewery in Vista California. The scene above is one I visit daily and one that every beer lover should see at least once. Words alone do not do the brewing process justice. Like discovering for the first time that you can cook a meal that is edible, brewing is a captivating craft. Since learning to brew on my parents stove from a can of malt extract I have not yet been able to put down the mash paddle. My brew pots are bigger now (approximately 600 gallons), and l use thousands of pounds of barley per week. Yet on a fundamental level I remain a fascinated homebrewer on a journey for beer.

I invite you all to come have a pint on brew day.

Fresh Citra Hops
Cleaning the brew house after brewing an Imperial Saison with pink peppercorns, holy basil, and carmelized honey