Fermentation of beer traditionally involves placing wort -- the sweet malt liquid before it is fermented and turned into beer -- into a vessel.

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Because cider is made from fermented apples instead of grains it is not technically beer, but brewers are increasingly plunging in because cider sales are growing rapidly.

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The mash is fermented for three days which as you know gives you beer, this is then continuously distilled in 3 separate copper plated columns before it is shipped to California where really clean water (4 parts per million) from a well in Mendocino is added by our friends at Charbay before we bottle and deliver it.

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While these "bottom-fermented" Bavarian beers were still dark, the serendipity that created them yielded a flavorful beer minus the palooka punch of a heavy ale.

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After sugars are fermented the by products are not toxic they often sit in the bottom of a wine bottle or beer bottle.

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