Ingredients

At Hops our fresh microbrewed beer is created from natural products. We use six different types of malt to create our four beers and five versions of Hops to add flavor and aroma.

The grain is domestically grown, milled and prepared at different drying levels to produce the various flavors found within our signature beers.

The first step of the malting process is steeping. During steeping water is absorbed by the kernel and the growth cycle begins. This cycle lasts 44-48 hours.

After steeping the barley is transferred to the compartment for the next milling process. In the compartment the grain is deposited on a perforated floor that allows moist cool air to pass through. The temperature as well as the moisture is monitored and the grain is constantly turned. When the grain leaves the compartment it goes through the last milling process before being stored and shipped to Hops Restaurant, Bar & Brewery.

The three different Hops that are used to enhance the flavor and aroma of our beers are:

	Fuggles: Fuggle Hops originated in England. They were discovered in 1875 by Richard Fuggle and are currently grown throughout the pacific northwest.

	Hallertau Hops: Hallertau Hops are currently grown in the pacific northwest and provide a superior aroma. Hallertau Hops are known as a classic noble Hop.

	Czechoslovakian Saaz Hops: Classic Noble Hops that are also grown in Poland and the Ukraine. Hops Restaurant, Bar & Brewery imports these Hops for use in the Lightning Bold Gold beer.

Hops also uses one of the most popular, high quality liquid yeasts available to brewpubs. This domestic yeast is commonly used in brewpubs that offer multiple beers.

The water that is used in Hops brewing process is specially treated for brewing to preserve the natural production of the beer.

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