 300 SW Jefferson
Corvallis, OR 97333 (541) 758-2077 Sunday - Wednesday
11am-11pm Thursday - Saturday 11am-1am ~Something Unique is Brewing~
|
||
 |
|
|
Brewery"Create something new based on age-old traditions" --Belgian brewers philosophy 
Early in the morning!We are brewing on a custom made 7bbl (14 kegs at a time) stainless steal system. The brew day starts on the main floor with milling secret recipes of fine malts. The malt is combined with filtered water heated to precise temperatures and left alone to "mash" for about 90 minutes. During this time enzymes are activated and begin to break down the sugars to a size that the yeast can eat….more about this later. SpargeNext we remove this sweet water, now called wort, by sparging or sprinkling hot water over the grains. The wort is move to the brew kettle and the spent grains are given to a local farmer as feed for their pigs and cows. BoilAfter collecting the wort, we fire up the kettle. After the wort begins to boil additions of hops are added. At the beginning of the boil the hops will give bitterness to the beer, towards the end flavor and aroma hops are added. Some beers such as IPAs require over 10 pounds of hops, others such as our Golden require much less. We boil our wort 90 minutes to ensure proper hop utilization. Also during the boil the wort is concentrated and sterilized, an important step to insure our final beer tastes great. CoolingNow we need to cool our wort quickly. It is passed through a heat exchanger and brought to approximately 68 degrees. We use a double heat exchanger method to minimize water use during the process. Also, excess water is captured by our hot liquor tank to be used in the next days brew. FermentingAfter the wort cools, it is piped directly below to our fermenters in the cellar. Yeast is waiting in the fermenters for the sweet liquid. During the next 6-7 days the yeast eat the sugar producing alcohol and carbon dioxide. Now we have beer…but we are not done! ConditioningAt this point the beer is "Green". A very important stage is aging. As the beer ages the flavors meld and improve. Light beers, such as our "Glo" need only a week or two to properly age. Other beers, such as our "Old Saint Nick" winter ale take up to 6 months to properly age. Served it up!Finally, two weeks to six months later the beer is ready to drink! Our best selling beers are served directly from larger serving tanks in the cellar. Other seasonal and specialty beers are served from kegs. Meet Your (beer) Maker:Block 15 is very excited to have Steve van Rossem, a proven gold medal brewer with over 11 years experience on board for brewing. Steve began brewing at High Street Brewery and Cafe in Eugene from 1992-1998. From 1998-2002 Steve brewed at West Brother BBQ and Brewery where he designed a GABF gold medal stout. "Steve puts 100% into whatever he does; He puts everything he's got into every batch. And he really brews outside the box. He doesn't brew for show, and he doesn't just brew 'styles' to win competitions. He's always adding that extra touch, the extra grain, the extra hop addition, that makes people walk out saying, 'Wow, that was really great beer.'" Beer that Steve loves (other than his own):
Nick Arzner will be assisting Steve in the brewery. Nick has five years home brewing experience paired with over eight years experience working in restaurants and brew pubs. Both Steve and Nick are beers lovers, constantly tasting new brews to generate ideas for the brewery. Beer that Nick loves (other than his own):
Kristen will be helping out Steve and Nick when they need it (this includes but is not limited to taste testing, moral support, etc). She has been home brewing with Nick for the past five years and is passionate about brewing and the craft beer culture. Her main focus will be on customer service and all other aspects of the restaurant. Beer that Kristen loves:
|
||