After the wort is separated from the malt in the lauter tun, it is dropped into the brew kettle, an insulated vessel with a copper-clad exterior and a stainless steel interior, for boiling at 207 degrees. Hop pellets are added to the wort at the beginning of the boil, giving the beer bitterness, and near the end of the boil to impart flavor and aroma. Hops come from the female blossom of the hop plant (humulus lupulus), a towering perennial vine grown throughout the temperate regions of the world. Download an IPIX image of the brewery stairs High-res view (252K) Low-res view (87K)
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