Our facility features state of the art brewing equipment Which enables us to brew perfect batches of Fort Garry beers every time.


Step 1?Grain Mill

The barley malt goes into the mill where it is cracked open allowing the starches to be accessed. The cracked grain then travels up the auger and into the hopper where it is then released into mash tun

Step 2?Mashing

As the cracked grain feeds into the mash tun, tempered water is added to the mix and the Brew master begins the "mashing" phase. The brew is now known as the "mash", and is left to sit for one hour to "convert" the starches into the fermentable sugars

Step 3?Lautering

After one hour, the Brew master transfers the "Mash" into the Lauter Tun. Here the liquid from the mash is separated from mixture, which is now called "Sweet Wort" . The "wort" is then collected into the "Brew Kettle", and the remaining "Mash" is then flushed with "Sparge" water to collect as much of the "sweet wort"

Step 4?Brew Kettle

The wort is boiled for one to two hours, depending on the recipe. During the boil, the Brewmaster adds Bittering hops at the start of the brew and aromatic hops towards the end of the brew. He also adds a natural clarifying agent called Irish Moss which helps remove large particles from the liquid. Irish Moss is a seaweed that is harvested off the coast of Newfoundland.

Step 5?Whirl Pool

The next stage of the brewing process is called whirl pool where the liquid is pumped out of the "Brew Kettle" into the "Whirlpool kettle" which creates a whirl pool-like action. The heavy particles (called the trub) are forced to settle in the centre of the kettle, leaving a brilliantly clear wort. The wort is then run out of the "Whirlpool kettle", through the counter-flow heat exchanger unit and the temperature of the liquid is cooled down to help create ideal conditions for the yeast to take effect.

Step 6?Fermenting

From the counter-flow heat exchange, the liquid is then pumped into the fermenter and the yeast is added. The yeast will begin to digest the sugar from the Wort and create two by-products; carbon dioxide and alcohol.

Step 7?Conditioning

After fermentation has completed the liquid is now called "Green Beer", and the beer can be refrigerated to below -0 Celsius to condition (or mature) the beer for 3 to 6 weeks (depending on the type of beer that is being brewed). This conditioning period allows the flavors of the brew to integrate resulting in a full-flavored, well-rounded product.

Step 8?Filtration

All Fort Garry Brewing's products are carefully filtered down to 1 micron, which is ideal for draught beer. The filtration process is carefully monitored by the Brewmaster to ensure that a clean, high-quality product is delivered.

Step 9?Packaging of Beer

The beer is then packaged in a variety of formats, ready for direct delivery to a variety of fine pubs and eateries and liquor stores located throughout Manitoba.