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HANDCRAFTED IN PORTLAND, OREGON
Our year-round series boasts an array of full-flavored ales and lagers highlighting the impact of tradition and innovation. Brewed with only the best ingredients, our beers are always pure, giving you the reassurance they have been crafted, not manufactured.
PAULIE'S NOT IRISH RED
REVOLVER SINGLE HOP PALE ALE
FOR ACCOUNTS LOOKING TO ADD OLD TOWN TO YOUR TAP PLEASE CONTACT OUR SALES MANAGER, JOE OR YOUR LOCAL MALETIS DISTRIBUTION REPRESENTATIVE.
CRAFT BEER IS A MINDSET, NOT A LOCATION.
Our beer can be found throughout Oregon and select Washington areas. Here is a list of a few locations to help find a destination near you. Please note, that this list reflects beer that has been sold within the past 60 days, and we are updating it regularly. You should always call the retailer listed before visiting if you have your heart set on a particular Old Town beer.
1. Whole malted barley is portioned and then milled to the proper granular consistency. Milling cracks the grains and makes it easier to extract sugars for the yeast.
2. The milled grain, alongside clean water, gets sent to the mash tun.
3. Here the grain will steep in hot water so we may extract the soluble goodness (sugar). We then separate the the grains and we are left with a sugary liquid called wort.
3.5 We recycle the spent grains by collecting them in container and sending them off to a local farmer for animal feed
4. The wort is sent over to the kettle to begin brewing, then boiled to eliminate unwanted elements. During the boil, hops are added to contribute bitterness, flavor, and aroma.
5. The boiling hot wort is then cooled to an ideal fermentation temperature.
6. Based upon the style of beer we brew, the appropriate strain of brewers yeast is added to the cooled wort. Here is where beer is truly made. The yeast breaks down the malt sugars to produce alcohol and CO2, helping give the beer it's familiar characteristics and flavor development.
7. The beer is then sent to a bright tank to mature. It will stay here and mellow out for a number of days to number of weeks (depending on the beer style) to achieve optimum taste and ideal level of conditioning.
8. The finished beer is then directed to kegs for in-house and outside-the-brewery consumption.