1.	First, malted barley is milled, then conveyed through an auger into the grist hopper.
2.	The grist is then wetted as iit is funneled into the Mash/Lauter Tun where the mash is held at 148-155 degrees F. to allow for enzy matic conversion of the malt's starch into fermentable sugars.
3.	The resulting extract, or "wort", is then transferred to the brew kettle to undergo boiling and hop addition.
4.	After the boil, the wort is whirlpooled then transferred to a fermenter via a heat exchanger to cool the wort!
5.	Yeast is then added to carry out the fermentation
6.	After fermentation, the beer is transferred to conditioning tanks for aging.
7.	The beer is then filtered and moved into serving tanks for distribution to the customer.