Our Process | Devil's Peak Brewing Company | Craft beer from Cape Town, South Africa

Our Process

Devil's Peak Ingredients

 

 

 

Looks simple, because it is. These four ingredients then undergo a series of processes that will result in a delicious brew.

Here’s how we craft:

malting

 

 

 

The brew process starts with grains, usually barley, but can also be wheat or rye. The grain is heated – the longer it’s roasted the more those toasty/caramel characters develop – and we will then combine different styles of malt in order to come up with whatever beer we’re making. Afterwards the grains are milled in order to expose carbohydrates within the grain, which are needed for the conversion process to happen in the next step.

mashing

 

 

 

The grains take a warm bath for about an hour so that the enzymes in the grains can break down and release their sugars. We then drain the water from the mash and after separating these sugars from the grain, the sticky, sweet liquid that we’re left with (the wort) is then boiled.

boiling

 

 

 

The wort is boiled for an hour and a half at 100 degrees Celsius. This is where hops comes into play. That small, green, cone-like fruit provides bitterness to balance out all that sugar in the wort, and if added later in the boil, imparts the characteristic aromas of that hop variety. Once the boil is complete, the solids are removed via whirl pooling and the wort is  cooled to ready for fermentation.

fermentation

 

 

 

After being moved to a fermentation vessel the style specific yeast – American, Belgium, English – is added and then stored for a few weeks at room temperature, if it’s ale, and many weeks at cold temperatures, if it’s lager. The yeast spends this time eating up all that sugar in the wort, spitting out CO2 and alcohol as waste products.

Once fermentation is complete the beer either mellows for a few days or, in the case of an IPA, gets a second addition of hops, which is referred to as ‘dry hopping’. This adds an incredible aroma without any additional bitterness.

The beer, with the exception of the Saison, is now moved to a conditioning tank where it gets carbonated. For the Saison, we add a small amount of dextrose (corn sugar) and then bottle the beer to naturally carbonate within the bottle also known as bottle conditioning.

The beer is either bottled or kegged.
Then, you drink it.

Delicious.