The Brewery

Swashbuckler Brewing Company

The Brewery The System Originally started on a small 3 bbl direct fire system, Swashbuckler Brewing Co. has since expanded to a 12 bbl direct fire brewery system. The combination mash/lauter tun has a capacity of about 1200 lbs of grain, and is a single infusion style. We currently have 5 - 12bbl fermentation vessels with 60 degree cones, and 6 – 12 bbl Bright Beer tanks, or serving vessels, with dish pan bottoms. We also employ a Della Toffola DE filter (diatomaceous earth, we use perlite) to filter our beers, resulting in a nice crystal clear beer.
The Process Here, at Swashbuckler Brewing Company we pride ourselves on using quality ingredients to make a quality product. We start by using English, German, and Belgian Malts to create a well rounded malt flavor in our beers. The flavors we receive from our malt bill, or malt recipe, is any flavor you can find in a bakery (Caramel, Toffee, Coffee, Chocolate, Biscuit, Bread, etc.). We primarily use a single-infusion mash-in process to extract the sugar, color, and flavor from the malt. We then harvest the liquid, now known as Wort, and transfer it into the Brew kettle, while adding hot water to the top of the Mash. This additional water helps us to extract the necessary amount of sugar from the malt while also making sure that we have the correct volume in the kettle. At this point, we begin to boil the Wort, to extract any impurities in the liquid, as well as concentrate the sugar content. We also add quality hops from both the US and Europe, to add bitterness, flavor, and aroma to the Wort. Hops will give you any flavor that you can find in a garden or grown outside (Citrus, pine, earthiness, floral, etc.). After boiling the Wort for the desired amount of time, we then cool it down from boiling to fermentation temperature, with the aid of our heat exchanger, while transferring it into our fermentation vessel. It is here that the Wort then transforms into beer, with the help of yeast. The yeast that we add takes the sugar in the Wort and processes it into 3 byproducts, Alcohol (we keep), CO2 (we get rid of), and heat (which we control). This process known as fermentation, takes a minimum of 14 days to finish, and depending on the style of beer can take months or years before the beer is ready to be served. Once fermentation is finished the beer is then transferred to a Bright Beer tank, or Serving Vessel. If the beer is clear it has been sent through a filter, which extracts any solids in the liquid (hops, yeast, proteins). Here in the Serving Vessel the beer is then carbonated and kept at serving temperature until ready to be served to the public. What's On Tap
	Swashbuckler's Gold: A traditional German-Style Kolsch Ale that is light in both color and body. German Tettnang hops lend themselves to a soft and balanced aroma, while German wheat adds to the flavor. This crisp, light ale is perfect for all beer drinkers
	Red Sea Amber: This medium bodied Amber Ale is brewed with all English ingredients. English caramel malts add to the color and flavor as the English hops round out this rich, malty ale.
	Captain Rude’s Blackwater Stout: A robust Oatmeal Stout with flavorful chocolate and coffee accents. Brewed with 10% flaked oats this full-bodied beer finishes off with a smooth and balanced flavor and aroma.

SWASHBUCKLER Brewery & Restaurant

The Brewery & What's On Tap
Swashbuckler Ale Distribution
Swashbuckler Pub Restaurant

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