Our dark winter lager, Snow Ghost, has just started pouring in bars across Montana. Dan and Greg have worked very hard to make this great beer, check out what they do... Here's Greg, our brewmaster. He's standing in front of Fermenter #1, one of our stainless steel tanks designed to ferment, age and store beer. A typical brew will remain in the fermenter for 3 weeks before filtration and packaging. This is Dan, our production manager. He's in the process of "racking," which is a term used to describe the transfer of beer into kegs. Notice he is smiling, despite the average sized keg, filled with beer, weighs 160 lbs! The fermenter must be cleaned and sanitized after each brew. After the lager is moved to the packaging tank there is a foam residue left in the tank (the beer term for it is kraeusen), similar to how a glass of beer looks after you've finished it. These procedures ensure the quality and consistency of our brews. Back