FogHorn Brewhouse is in operation seven days a week, and all our beers are brewed onsite at our 1800 Litre brewery in Newcastle. Our tanks are always full to the brim with amazing soon-to-be tapped beers at various stages of our traditional craft brewing process.
A look at our brewing process will help highlight the techniques we employ to ensure we bring you the best in craft beer.
We mainly use only four base ingredients in our “all grain” beer – water, hops, malt and yeast. We don’t add preservatives, or cane, corn, or rice sugars.
The grain-to-glass process at FogHorn Brewhouse starts with triple-filtered water, which eliminates all chemicals and impurities.
Once the water is at exactly the right temperature, we mash in our freshly cracked malted and unmalted grains.
During the mashing process, the natural starches from the grain converts to natural, fermentable malt sugars. This sweet malt liquor contains no alcohol at this point and is referred to from here on as wort (pronounced ‘wert’).
During the ‘lauter’ process the liquid wort & the spent grain are separated. The leftover grain is sent away to feed cattle or used to make homemade FogHorn crispbread. We don’t like waste around here.
Timing and monitoring is crucial during the lautering process so that none of those newly created malt sugars are left behind. The wort is runoff into the kettle where it’s heated to a rolling boil and the hops are added. Each recipe has a difference balance of hoppy bitterness to malt sweetness.
Next we spin this mixture into the whirlpool, ensuring all solids settle into a cone in the bottom. The whirlpool is also where we add a LOT of our flavour and aroma hops.
Then comes our favourite piece of brewing kit: Our FogHorn Hop Back. The Hop Back allows us to inject even more hop flavour, mouthfeel and aroma at a very late stage in the brewing process. We pump the hot wort through fresh hop flowers, spices or herbs. – kind of like using a big stainless coffee plunger full of hops…
Next stop is the fermenter, where the yeast is added. Hundreds of varieties of yeast are available, and each adds its own unique flavour, aroma and mouthfeel to the beer. Temperature is critical. At FogHorn Brewhouse, we blend a number of different liquid yeast varieties to create completely unique flavour profiles for our beers.
Before you get to taste, the final step is conditioning. Conditioning allows the beer to mature. The beer needs time to best showcase all its flavours and aromas. Nothing is rushed.
Once the conditioning is complete, the beers are then carbonated and served straight from our 1800 Litre serving tanks. You can’t get any fresher than that.