is the finest ground water available for beer production. We believe that Mother Nature has blessed us with a bountiful, clean water supply and a pure quality is reflected in our beer. Today, almost any water can be chemically adjusted to create the exact style of beer desired, although pure water supplies are still prized greatly.
is hand selected based on freshness and quality. This basic cereal grain is not particularly good for milling into flour and making bread or bakery goods. But it is great for beer. There are three major types of barley. These are differentiated by the number of seeds at the top of the stalk. Barley seeds grow in two, four and six rows along the central stem. European brewers traditionally prefer the two-row barley because it malts best and has a higher starch/husk ratio than four or six-row barley. Brewers in the US traditionally prefer six-row barley because it is more economical to grow and has a higher concentration of enzymes needed to convert the starch in the grain into sugar and other fermentables.
the maltster heats the grain to a temperature that stops the growth process but allows a natural enzyme, diastase, (which converts starch into sugar or maltose) to remain active. It is this sugar or maltose that the yeast metabolizes into carbon dioxide and ethyl alcohol. Some of the malted barley is or can be heated at a higher temperature to roast it. The roasted malted barley no longer has the active enzymes needed to turn the starch into sugars, but does impart characteristics that add flavor to the beer. The degree of roasting determines the color of the beer and the greatest roasted malted barley will impart its roasted flavor to the beer. We here at Crown Valley Brewing and Distilling Company take pride in the selection of beers we offer our customers, that is why our maltsters make this art a science in our brew house.
are hand selected based on freshness, availability and quality. This flowering vine is used as a preservative and for their essential oils that add flavor (bettering hops) and aroma (aroma hops) to balance the sweetness of the malt. Usually dried before use, the bitter flavor of the hop is extracted during the boil. The aroma is provided by aroma hops whose essential oils provide the aroma. Each variety of hops has its own distinct flavor\aroma profile. We value quality, down to the last drop.
is selected in a manner in favor of producing the best possible product; depending on the beer style. Crown Valley Brewing and Distilling Company knows that by introducing healthy yeast to the process; another a great beer will be born. Yeast is the most essential, yet least understood aspect of brewing beer. Since the 1850s, it has been scrutinized by such famous scientists as Pasteur, Guy-Lussac, and Van Leeuwenhoek. Yeast that adds little in the way of flavors are usually described as having a "clean taste". Yeast produce three metabolic by-products that affect beer taste: phenols - spicy or clove like taste or medicinal taste; esters - a fruity taste; Diacetyls - a butterscotch or "woody" taste. The presence of any of these flavor components depend largely on the style of beer being brewed. Much depends on individual palates and the effect the brewer is aiming for.