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In 2004, Cally's Restaurant & Brewing Co. was recognized at the Great American Beer Festival in Denver, Colorado. Brewmaster Eric Plowman and assistant Tim Brady received the Gold medal in the Scottish category for the Smokin' Scottish. More recently, Eric and Tim won the Blue Ribbon for the Nut Brown at the Microfestivus Beer Festival in Roanoke, Virginia. Come by the brewery and have a pint of the medal winners! |
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Take
a virtual
brewery tour
of the Cally's facility! |
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| Cally's Beer is crafted by cracking barley in the Mill (1) and transferring it by Auger to the Mash Tun (2), where it is mixed with filtered, hot water. The "Mash" is allowed to steep while enzymes in the barely convert natural carbodydrates into sugars. The "Sweet Mash" is then pumped into the Brew Kettle (3) and boiled. Hops are then added to impart a bitterness and roundness to the beer. The beer is then cooled using a Heat Exchanger (4), pumped into a Fermentation Vessel (5), oxygenated, and yeast is introduced. The beer "ferments" for about two weeks. It is then filtered (6), pumped into Storage Tanks (7), carbonated, and served.
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