Our Brewmaster & the Brewing Process

Colin Coan, Head Brewer

Our brews are boiled for 90-120 minutesOur Head Brewer, Colin Coan, has over two decades of experience in professional brewing and distillation. Growing up as the son of talented artisans, he has always appreciated the beauty of art and science — so becoming a professional brewer seemed to be the perfect career choice. This is apparent with the ever-changing seasonal and staple brews that Colin is creating at Rip Van Winkle Brewing Company.

Colin’s beers, bitters and distillates have earned medals both state and nationwide. Always experimenting and looking to improve, he has brewed over 100 different styles of beer. In his down time, Colin enjoys fly tying, fly fishing, bird hunting, cheese making, experimenting with wine, cider and mead making and fermenting hot sauces from his home garden.

Brewers Association Certified Independent10 Step Brewing Process

  1. Steep pre-milled malted barley in hot water approximately 90 minutes in the Mash Tun. This process converts the available
    starches into fermentable sugar.
  2. Drain (Lauter) the Sweet Liquor (Wort) from the Mash Tun into the Kettle.
  3. Begin the boiling process which is approx. 90 – 120 minutes.
  4. Hops are added at various times during the boil to add bitterness, flavor and aromatics depending on the beer style being brewed.
  5. At the end of the boil, the Wort is whirl pooled to collect any particulates from grain and hops, at the bottom center of the Kettle.
  6. The liquid Wort is then pumped from the Kettle through a Heat Exchanger into a Fermentation vessel to cool down. Pure oxygen is injected into the solution for a healthy fermentation.
  7. Yeast is then added to the oxygen rich Wort. The yeast, a living organism, absorbs the oxygen and consumes the sugar creating
    alcohol and carbon dioxide as a byproduct. This process can take 2 – 6 weeks depending on the beer style.
  8. Once the yeast has consumed all the sugar (Attenuation), the temperature is lowered to almost freezing to put the yeast in a
    lethargic state.
  9. The yeast then falls (Flocculate) to the bottom of the vessel. Since yeast is a living thing, it can then be harvested to use again.
  10. The finished beer is filtered and racked into conditioning/serving vessels ready for consumption.