A how-to of how the EagleMonk brews their beer.

1. The Brewing Process
at EagleMonk Pub and Brewery

2. The first step of the brewing process is to fill up the brew kettle with water. The amount
of water used depends on the kind of beer being brewed.

3. After the water is boiled, it goes through a pump to the mash tun (machine on left). A
mash tun is a brewing vessel that holds crushed grains and water.

4. EagleMonk owner Dan Buonodono keeps a supply of grain on hand.

5. In the mash tun, grain and water are mixed together. The amount of grain added
depends on the type of beer. At EagleMonk, the mixture sits for an hour.

6. The mixture is then pumped into the distiller.

7. After sitting in the distiller, the liquid then drizzles back into the mash tun.

8. The wort, what the liquid is now called, is drained into a Grant, which is a big pot.

9. From the Grant, the wort goes back into the brew kettle. This is when the hops is added
to the liquid. The amount of hops is based on the type of brew, as well as when and
what kind of hops is added.

10. Once the wort has been boiled for about 90 minutes, it is run through the heat
exchanger to cool the liquid. The yeast added later is not able to withstand high
temperatures.

11. Yeast is then added to the liquid and is left to ferment in these vessels for about 10
days.

12. The brew is kept in a cooling tank, ready to be served.

13. The brew is fed through tubes to the taps behind the bar.

14. Buonodono pours a drink for a customer.

15. The EagleMonk Pub and Brewery is open Tuesday through Sunday.