Brewing Process

Brewing Process

Brewery Tours & Tastings

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At 7 Devils, we now offer exclusive Brewery Tours & Tastings for the public!

Witness the Craft of Our Beer! 

Join a guided tour of our Coos Bay brewery. Our Head Brewer, Jonah Bodden, will guide you through the brewery, explaining each step in our beer-making process! 

Indulge in a Beer Tasting Experience! 

Each tasting session includes a flight of our signature beer line-up (6 × 2.5oz pours), plus samples of any seasonal beers on tap. Discover more about each beer directly from Jonah!

Discover the Magic of Craft Beer!

Delve into the rich history of beer, understand the science of fermentation, and explore the dynamic world of craft beer. Our tours and tastings provide the perfect opportunity to engage with our brewers and satiate your curiosity.

Book Your Group Tour & Tasting Today!

Tours are priced at $50 per group.

We can accommodate groups of up to 20 people.  

For an additional $15 per person, include a tasting session. This package includes six 2.5oz samples (ages 21+ only).

For more information, contact Jonah at jonahmbodden@gmail.com

Visit YME for more information.

6 Key Steps in Our Seattle Brewery's Beer Brewing Process

Ever curious about the journey your favorite beer takes from grain to glass? While brewing methods can vary, our Seattle brewery follows these six essential steps for most of our beer productions.

1. Selecting the Ingredients

Beer recipes are relatively simple, yet the variety of each ingredient offers brewers endless possibilities. Here are the four fundamental ingredients:

Water

About 90% of beer is water, and its quality greatly impacts the final product. Water composition varies by location and can affect the beer’s flavor. For instance, hard water is suitable for brewing strong hopped beers, while soft water is ideal for Pilsners. Breweries often use pure, filtered water to start with a neutral base that can be tailored to the desired beer profile.

Tap water often contains chemicals like chlorine, which can interfere with brewing. Thus, filtered pure water is preferred.

Malt

Malts influence beer’s flavor, color, and head formation. Barley is the most common malt, prized for its ideal starch-protein ratio and husks that act as a natural filter. Wheat, oats, and rye offer distinct flavors and textures, with varieties like corn and rice lending unique characteristics to different beers.

Barley predominates due to its optimal starch-protein ratio and natural filtration properties. Other grains like wheat, oats, and rye add their own unique profiles, used for specific beer types.

Hops

Hops provide aroma and bitterness, crucial for balancing malt sweetness. They also preserve beer due to antibacterial properties. There are three main hop categories: Bittering Hops, Aromatic Hops, and Dual Purpose Hops, each added at different stages for optimal flavor and bitterness balance.

Hops are essential for aroma, taste, and preservation. Their variants are added at different stages to achieve the desired balance of bitterness and flavor.

Yeast

Yeast is integral to fermentation, converting sugars into alcohol and carbon dioxide. Different yeast strains offer unique flavors and are categorized into lager (bottom fermenting), ale (top fermenting), and wild yeast used for specialty beers. The fermentation temperature impacts the beer's final profile.

Yeast strains, responsible for fermentation, vary widely. These strains affect beer’s flavor and character, with fermentation conditions playing a critical role.

2. Mashing

Mashing involves combining malted grain with hot water, activating enzymes to convert starch into simple sugars. This mixture, resembling watery porridge, is left to soak for 30-120 minutes, producing a sugary liquid known as wort.
The mashing stage breaks down starches to release sugars, creating a base known as wort.

3. Boiling

The wort is then boiled to sterilize and stop enzyme activity. Hops are added during boiling to release acids for bitterness and aroma. The boil typically lasts 60-90 minutes, and the timing affects the final beer flavor.

Boiling sterilizes wort and integrates hops for bitterness and flavor, lasting up to 90 minutes.

4. Fermentation

Once boiled, the wort is cooled and transferred to a fermentation vessel. Yeast is introduced, initiating fermentation, where sugars convert into alcohol and CO2. The process takes up to two weeks, with temperature control being crucial.

Cooling the wort and adding yeast initiates the fermentation process, converting sugars into alcohol.

4. Conditioning

After fermentation, the beer undergoes conditioning, where it matures and refines its flavors at varying temperatures depending on style. This stage can last from days to years, especially in barrel aging.

Conditioning allows beer flavors to mature over time, enhancing complexity.

5. Packaging

The final beer is packaged in kegs, bottles, or cans, and possibly carbonated. It’s then distributed to various outlets.
The finished product is packaged and distributed for consumption.

6. Drinking

The best part of brewing is enjoying the final product, whether at our Seattle brewery or your favorite local spot. There’s nothing like a well-crafted beer to unwind with.

Grab a drink and savor the rich, complex flavors developed through this intricate brewing process.

For more on the craft of beer brewing, visit us at Lowercase Brewing. We offer brewery tours with 13 craft brews on tap, plus a cider tap, wine tap, and cold-brew coffee tap. We also provide 4-packs to-go and 32oz LoBoy growlers poured to order.

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