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Brewing at the EagleMonk

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Ashley Weigel
Ashley Weigel

The brewing process at EagleMonk Pub and Brewery begins with boiling water in the brew kettle. The water is then pumped to the mash tun where it is mixed with crushed grains. This mixture sits for an hour then is pumped into the distiller and back into the mash tun. The liquid, now called wort, is drained into the Grant and boiled in the brew kettle where hops are added. After 90 minutes of boiling, the wort is cooled and yeast is added to ferment for 10 days before being kept in a cooling tank to be served from taps.

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The Brewing Process at EagleMonk Pub and Brewery
The first step of the brewing process is to fill up the brew kettle with water. The amount of water used depends on the kind of beer being brewed.
After the water is boiled, it goes through a pump to the mash tun (machine on left). A mash tun is a brewing vessel that holds crushed grains and water.
EagleMonk owner Dan Buonodono keeps a supply of grain on hand.
In the mash tun, grain and water are mixed together. The amount of grain added depends on the type of beer. At EagleMonk, the mixture sits for an hour.
The mixture is then pumped into the distiller.
After sitting in the distiller, the liquid then drizzles back into the mash tun.
The wort, what the liquid is now called, is drained into a Grant, which is a big pot.
From the Grant, the wort goes back into the brew kettle. This is when the hops is added to the liquid. The amount of hops is based on the type of brew, as well as when and what kind of hops is added.
Once the wort has been boiled for about 90 minutes, it is run through the heat exchanger to cool the liquid. The yeast added later is not able to withstand high temperatures.
Yeast is then added to the liquid and is left to ferment in these vessels for about 10 days.
The brew is kept in a cooling tank, ready to be served.
The brew is fed through tubes to the taps behind the bar.
Buonodono pours a drink for a customer.
The EagleMonk Pub and Brewery is open Tuesday through Sunday.

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Brewing at the EagleMonk

  • 1. The Brewing Process at EagleMonk Pub and Brewery
  • 2. The first step of the brewing process is to fill up the brew kettle with water. The amount of water used depends on the kind of beer being brewed.
  • 3. After the water is boiled, it goes through a pump to the mash tun (machine on left). A mash tun is a brewing vessel that holds crushed grains and water.
  • 4. EagleMonk owner Dan Buonodono keeps a supply of grain on hand.
  • 5. In the mash tun, grain and water are mixed together. The amount of grain added depends on the type of beer. At EagleMonk, the mixture sits for an hour.
  • 6. The mixture is then pumped into the distiller.
  • 7. After sitting in the distiller, the liquid then drizzles back into the mash tun.
  • 8. The wort, what the liquid is now called, is drained into a Grant, which is a big pot.
  • 9. From the Grant, the wort goes back into the brew kettle. This is when the hops is added to the liquid. The amount of hops is based on the type of brew, as well as when and what kind of hops is added.
  • 10. Once the wort has been boiled for about 90 minutes, it is run through the heat exchanger to cool the liquid. The yeast added later is not able to withstand high temperatures.
  • 11. Yeast is then added to the liquid and is left to ferment in these vessels for about 10 days.
  • 12. The brew is kept in a cooling tank, ready to be served.
  • 13. The brew is fed through tubes to the taps behind the bar.
  • 14. Buonodono pours a drink for a customer.
  • 15. The EagleMonk Pub and Brewery is open Tuesday through Sunday.