What We Do Week #9: Natural Clarification

All of our beer is naturally clarified, meaning we do not remove yeast and other flavor by-products via filtration or centrifugation.  These common methods of clarification are known to remove pleasant flavor and aromatic compounds and change the texture of the beer.  Instead, we lager our beer between 31-38 degrees Fahrenheit for several weeks until nearly all of the yeast has settled to the bottom and a proper aesthetic is achieved.  This process of natural clarification is a lengthy one, but the result is a desirable mouthfeel and fullness of flavor that cannot be retained with a filtered beer.  We like to think the result complements the overall profile of the beer while achieving an appearance that is historically associated with each style.   

Next Week’s Topic:  Self-Distribution!