About Big E Ales
Our unique, cozy and family-friendly brewpub is tucked away in a small industrial park in Lynnwood, WA. We have been at this location producing our handcrafted ales since 2005. We take pride in serving our patrons more than just a quick beer or a bite to eat; we want to build friendships that go beyond the bar. Beer to us is something that bonds and brings people together from all walks of life.
We specialize in transforming your events and parties either at our brewery or your home into an impressive beer experience. Our dispensing systems are not only innovative and efficient, they will enhance your party and will impress your guests…they will be talking about the amazing beer and the cool “party pig” long after your party. Over the past 5 years we have grown from a small production brewery with a tasting room into a neighborhood hangout. Come in and enjoy one of our handcrafted beverages in our cedar lined pub or out in our beer garden, oh and don’t forget to order our Big “E” Signature Reuben.
Next time you are faced with a “Beer Emergency” either personal or with your friends come down to the Big “E” and we will help bail you out.
Our Beer-Making Process
Sacks of MALTED BARLEY are poured into the HOPPER.
The malt is gently crushed in the MILL. The malt is now called GRIST.
The grist is then transported by an OGGER to the MASH TUN.
In the stainless steel MASH TUN the grist is stirred with hot liquor (180 degree water) creating a porridge-like mixture known as the MASH. During the MASHING IN process, the starch in the mash is converted to sugar.
Hot water is sprinkled over the mash increasing volume by approximately 30 percent and the SWEET LIQUOR is transferred by gravity through a slotted bottom into the 1 barrel GRANT. This process is known as SPARGING and running off.
The sweet liquor is transferred from the grant and brought to a boil in the steam heated BREW KETTLE. Hops are added. In this process bitterness is extracted from the hops to balance the sweetness derived from the malt. The liquid is now known as WORT. The boil takes approximately one and a half hours.
The slotted bottom of the mash tun catches the more solid SPENT GRAIN which is raked from the mash tun into bins. The spent grain is then picked up by local farmers. The spent grain makes excellent all natural highly nutritious cattle feed.
The wort is then pumped out and back in to the brew kettle creating a WHIRLPOOL which separates any remaining solids. The centrifugal action of the whirlpool forces the solids to the center of the vortex, settling in a cone shape at the bottom also known as the PROTEIN REST.
After fermentation the temperature of the ale is dropped which allows the yeast to settle at the bottom of the tank for harvesting. This process is known as COLD FILTERING.In the FERMENTATION TANKS top fermenting YEAST is added to the wort which turns it into ale. Fermentation consumes the sugar, creating alcohol and carbon dioxide. This process takes approximately one week. The ale is aged for minimum of 10 more days from the end of fermentation (longer for certain styles).The wort is then cooled to the appropriate temperature for ale fermentation (approximately 68-70 degrees). The wort is cooled in route to the fermentors by running it slowly past encased frigid water in the HEAT EXCHANGER.
Once the ale is crystal clear it is transferred into temperature controlled BRIGHT BEER TANKS where it ages further, awaiting carbonation.
In the bright beer tank the ale is fed carbon dioxide for approximately three to four days. This process is known as FORCED CARBONATION.
After carbonation is complete the finished DRAFT ALE is then
transferred from the bright beer tank to the KEG FILLER.
FILLED KEGS are hooked up to our DRAFT LINE which is piped to our pub and poured into pints glasses or pitchers for our guests enjoyment.
CANNED ALE is filled using our CANNING LINE.
Cans are labeled in our LABELER, put into four-packs and cases for delivery to stores and restaurants.