Moonlight Brewing Company’s processes are on the traditional pre-industrial side. They use a single-step infusion mash and boil in a direct fire copper kettle. The resulting ales and lagers are mostly Continental, British, and post-modern American. The myriad of malts and hops they play with come from Europe and North America in our never-ending pursuit of delicious beer.
Moonlight Brewing Company starts their brews with different waters for each beer to accentuate the unique characters that best fit that beer. They stock and select from about twenty-five different barley (and sometimes wheat and rye) malts from the U.S., Canada, the UK, Germany, and Belgium. The 21-barrel brewhouse uses a single-step infusion (British-style) method followed by boiling in the solid copper kettle. In the kettle, they add some of the dozen hops bought from the U.S. and Germany. Occasionally, they also add redwood branch tips, cedar branches, fruit, or other herbs.
Following the boil, while cooling this wort (the tasty liquid that will be beer), they add an enzyme that destroys nearly all the gluten from the grains. They regularly use one of either two yeasts, a lager, and an ale. During summer, they bring in a third culture for the saisons.
After fermentation in conical fermenters, the beer ages in tanks in a cold cellar for at least another month. In the end, they fill kegs to take to their favorite bars and restaurants.