Early in the morning 
We brew on a custom made 7bbl (14 kegs at a time) stainless steel system.
First we start off with a strong cup of locally roasted Pacifica coffee....
Mashing In
Then 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 consume. 
Sparge
Next 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.
Boil
After collecting the wort, we fire up the kettle. As 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. We boil our wort 100 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.
Cooling
Now we need to cool our wort quickly. It is passed through a heat exchanger and brought to approximately 68 degrees. Excess water is captured by our hot liquor tank to be used in the next days brew.
Fermenting
After the wort cools, it is piped directly below to our fermenters in the cellar. Brewers yeast is waiting in the fermenters for the sweet liquid. During the next 6-7 days the yeast consume the sugars, producing alcohol and carbon dioxide. Now we have beer but we are not done..
Conditioning
At this point the beer is “Green”. A very important stage is aging. As the beer ages the flavors meld and improve, and the beer begins to “brighten”. Light beers, such as our “Glo” need only a week or two to properly age. Other beers, such as our Wild Ales, need over a year to properly age. We also brew several batches a year that spend additional time in oak, bourbon, and wine barrels. This adds layers of interesting flavors and aromas to the beer.
Serve it up!
Finally, two weeks to six months later the beer is ready to drink! Our beers are served from our basement cooler to the taps. We also have four lines that are tapped directly from our beer cellar. 