A frozen river presents a challenge for collecting surface water. After drilling multiple holes in the ice, connecting over 50 feet of hose, and priming our water pump, we were in business!

Once the first round of surface water was collected, we headed to Remedy Brewing Company to unload and clean the water. The river water was pumped into a large holding tank connected to the reverse osmosis machine. We made many trips to the river to collect enough water.

As the large holding tank filled with river water, sediment could be seen collecting at the bottom along with other pollutants floating in the water column.

Dirty water in the holding tank was cleaned using a reverse osmosis (RO) machine. RO forces water molecules through a semipermeable membrane, filtering out contaminants and making the water safe for consumption. Our RO machine turned dirty river water into clean drinking water at a rate of 2 gal/min.

Many hundred gallons of clean RO water slowly made its way into Remedy’s holding tank via a series of hoses and pumps.

Crushed grains were mixed with the RO water to form a porridge-like mixture called the “mash.” During the mashing process, malt and other cereal starches are transformed into sugars and proteins, creating a sweet fermentable liquid called the “wort.”

The water chemistry of a beer significantly impacts its flavor and mouthfeel. Because RO water is stripped of almost all minerals, it is like a blank slate for a brewer. By adding certain “brewing salts,” such as gypsum, sodium chloride, or baking soda, a brewer can change and enhance the beer’s flavor. A variety of precisely measured brewing salts were added to the Big Sioux Brew. Who knew so much chemistry was involved in the brewing process?

After adding the crushed grains and brewing salts, it was time to mix the mash.

As a quick refresher, pH measures the acidity or basicity of an aqueous solution. When brewing salts are added to a beer, they can alter the pH level, so it’s crucial to perform this test before moving on to the next step in the brewing process. By managing the pH level of the beer, a brewer can enhance enzyme performance in the mash and yeast performance in the fermenter, as well as improve the overall quality of the finished beer.

Next up in the brewing process is wort oxygenation. Wort is the liquid extracted from the mashing process, also known as unfermented beer. Eventually, the wort flows into the brew kettle. Additional oxygen added to the wort through aeration allows for more effective yeast fermentation later in the brewing process.

The wort sight glass allows for easy viewing of the wort to ensure mash particles are removed. It also allows the brewer to track the color and consistency of the brew.

The brewer must conduct an iodine starch test to check that the wort is complete. During the mashing process, complex starches are converted into simple sugars that yeast can easily consume. To conduct this test, the brewer removes a small sample of the wort and adds a few drops of iodine. If the mixture is clear or a slight shade of brown, the mash starch conversion is complete. Thumbs up to the Big Sioux Brew passing the iodine starch test!

Before transferring the wort into the brew kettle, the brewer checks a sample for wort clarity. If there are too many particles, the wort process continues until the desired clarity is reached.

Once the wort is complete, it is transferred to the brew kettle, where it is boiled with hops. Hops provide the beer with bitterness, flavoring, and microbiological stability. They also help the beer retain its head of foam.

As wort continues to enter the brew kettle, the hops break up, creating a green foamy appearance. The wort will boil in the kettle for a few hours to sterilize the wort and halt enzyme activity.

After a few hours, the wort is transferred to the fermentation tank, where yeast is added. The yeast consume wort sugars and convert them into alcohol and carbon dioxide, creating the beer flavor we know and love.

Following the fermentation process, the beer enters the conditioning process, where it smooths and matures. This stage will last for many weeks.

Following the conditioning process, the Big Sioux Brew is ready for canning. A label is placed on the can, and the brewing process is complete!

After two months, the Big Sioux Brew is ready to hit grocery stores shelves! Pick up a six-pack at your local grocery store, but only while supplies last.