Enjoy Your Tour!

all images on this page will enlarge when clicked on

The Morning Crush-In

We mill our own grains at BCB using a mill that was designed to our specifications for the perfect crush.  Our main malt comes from Great Western and is a two row pale from right here in the U.S.  We buy it by the truckload and it is stored in an impressive 60,000 lb. silo which graces our courtyard.  Our specialty malts come from the U.S., Germany, and Great Britan and are carefully selected and blended for optimum flavor and appearance.

The Mash

Backcountry utilized a single infusion mash.  Our mash tun as well as our entire brewhouse was designed by our Brewmaster to meet our specific needs and brewing style.  Our single infusion mash delivers a consistant and reliable wort helping to guarantee our customers a quality product.

The Boil

Our favorite piece of equipment here at Backcountry is our kettle.   Our kettle is equiped with 2 large steam jackets and backed by a 1.4 million b.t.u. boiler.  We boil for a full 2 hours.  What all of this means to you is a better tasting beer, longer lasting head, and the hop character you'd expect from an award winning brewery

Fermentation

Many of Backcountry's brewing secrets take place in the fermentor, where sweet wort meets the yeast and beer is created.  Our Brewmaster understands the importance of understanding yeast and it's impact on the final flavor of the beer.   That's one of the reasons our seasonal Mai Bock won a medal at the 1998 Great American Beer Fest.

The Cellar

After fermentation our beer is transferred to the bright beer room where it awaits our customers lips.  The beer you drink at BCB comes right from the thousand gallon brite tanks.  You can't get it any fresher.

Quality Control

Our Head Brewer, Bill Kiester assures with each batch that our beer is the best it can be.  If it passes his test, you're gonna love it.

Thanks for taking the tour! If your ever in the neighborhood, stop by and we'll give you a real tour.