Milly's Tavern: Brewer's Corner

Welcome to the newest section of Milly's Tavern web site, our Brewer's Corner. Here you'll find news regarding our staff, daily operations, new brews, media links, brewery history, beer info, and other pertinent information.

Staff

Brewmaster: Peter Telge

Assistant Brewer: Scuba Steve

Cellarmen: Adam E., Sebastian "C-Bass".

What we do...

Our beers are brewed using a wide variety of hops, grain, and yeast from across the globe, to help us capture the essence of classic and emergent craft beer styles. A list of styles currently available can be found on our brewery main page.

Making hand-crafted ales is tough work! Our staff endure long hours, heavy lifting, and warm, humid conditions during a typical brewday. Once the boiled wort is chilled and aerated, the wort is inoculated or "pitched" with brewer's yeast, the wonderful microorganism responsible for the conversion of fermentable sugars into ethyl alcohol and carbon dioxide.

Once our wort has reached a pre-determined target density (or gravity, as we call it in our field), we gradually decrease our fermentation vessel temperature to prepare the batch of beer for filtration and conditioning. When the conditions are correct and our fermentation stages are complete, the beer is pushed through a filtration system to promote clarity and a "clean" finish, a 2-8 hour process that ends with the beer finding it's way to our cold conditioning room. After this "green" or young brew is in one of our conditioning tanks, it is carbonated to prepare for serving.

At Milly's Tavern, we make every effort to ensure that our brewing process not only yields great beers, but also keeps conservation and environmental considerations in mind. Our "spent" or used grains are donated to a local farmer, who uses them as feed for his beef cattle. We capture the water used to chill the beer in our plate chiller, which reduces or ecological footprint. Brewing is an energy and water costly process, and it is of utmost importance to us to make every effort to minimize the environmental impact of our brewing process.

If you have any questions regarding our styles, process, or would like to schedule a tour of our brewery, please contact our head brewer, Dan Stampone, at dan@millystavern.com, or simply call us at the tavern at 603.625.4444.

Recent and Planned Batches

Currently Fermenting: Tasha's Red Tail Ale, John Stark's Porter.
Next Brews: Milly's Oatmeal Stout, Chocolate Porter, Gluten-Free Ale.