Leif Norman photographer

Once again, Sarah Zaharia (and Tim Hoover) and I find ourselves in an atmosphere of food perfection.

This time the food is beer!

Nicole of Half Pints gave us a super tour of where the magic happens.

Half Pints Brewing Company

550 Roseberry street, Winnipeg Manitoba Canada

From the Half Pints Website:

“How we brew our beer:
At Half Pints, we brew beer using four basic ingredients: barley malt, water, hops, and yeast. This may sound like a simple approach, but given the combinations of available ingredients, we can literally make thousands of different beer styles and flavours. The size of each batch we make is roughly 1000 liters.

Brewmaster David Rudge starts his day by grinding malted barley in the two roller grain mill. This grist is transported by auger to the brewhouse where it is mixed with hot brewing liquor (water) to form a mash. The mash looks almost like a 200 kilogram bowl of porridge, and once mixed it will sit undisturbed for approximately an hour. During this hour, enzymes in the barley malt will transform the starches into sugars, which later in the process we will ferment into alcohol.

After the mash is done, the liquid portion of the mash is pumped over to the brew kettle. This takes about an hour, during which the mash is sprayed with hot brewing liquor (a process called sparging) to rinse.”

to read more, click HERE