Crisp lagers
Clean, bright and cold-fermented for the long, easy pint.
Grainhouse Brewing Co. / Grain to glass
Every pint starts as a field.
A small brewery that tells the whole story — from the barley we choose to the glass in your hand. Scroll to follow the grain.
Chapter 01 / The field
Barley first.
Two-row malting barley is the backbone of almost everything we pour. We choose grain for flavor and how cleanly it brews, then let the season do its work.
Two-rowMalting barley
Late summerHarvest window
Chapter 02 / The malt
Wake it. Toast it.
Malting tricks the grain into sprouting, which switches on the enzymes that will later free its sugars. Then the kiln stops it — a gentle heat for pale malts, a long roast for the dark ones.
SteepWater
SproutEnzymes on
KilnColor & flavor
Chapter 03 / The mash
Starch to sugar.
Crushed malt meets hot water. In the mash, those waking-up enzymes cut starch into sugars the yeast can eat. We drain off that sweet liquid — wort — boil it with hops, and cool it fast.
MashEnzymes work
BoilHops in
ChillReady for yeast
Chapter 04 / The science
Yeast does the work.
Yeast are single-celled fungi. With no oxygen around, they turn the malt sugars into two things: alcohol and carbon dioxide. Temperature sets the pace — and the flavor. Try it.
Malt sugar→Alcohol+CO2 bubbles
Fermentation temperature
Cold & sleepyLager zoneAle zoneToo hot
Ale zone. Ale yeast is busy and happy — steady bubbling, fruity notes kept in check.
Chapter 05 / The glass
Then it’s yours.
Weeks later the beer is clean, carbonated and cold. The CO2 the yeast made is what lifts the head and carries the aroma to you.