Grain in, Grain out

One of the many challenges of establishing a brewery in a split-level building is getting the grain (which is heavy!) in and out of the building. Part of our solution is to store and mill the grain downstairs and then use this flex auger to bring the raw ingredients up to the brew kettle.

P.S. If you are interested in using the spent grain after we have brewed, we would love to hear from you!