behind the science

The art and craft of brewing, distilling, and wine making requires more than just a passion for fermentables and fine liquors. It involves real science and understanding of the processes involved. Our owners have advanced degrees in analytical and physical chemistry.

our technique

We practice small batch, hand crafted brewing and our beers are formulated to be easy drinking, traditional beers. Unlike the flavored beers, our beers are ‘beer flavored’, sessionable beers.

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the start

The increasing interest in the brewing industry in Michigan over the last several years inspired the owners to partner together and open a local brewery that would provide distinctive and superior alcoholic beverages to suit their customers’ unique and complex tastes. To benefit from the increased interest for amateur and home brewing, they wanted to educate and empower do-it-yourself customers to make their own high quality fermentables. These tailor-made products will allow us long term participation in their success at developing the best tasting beverages to be found anywhere.

inside sawyers

take a seat

Looking for a place to enjoy a few drinks and good conversation where you don’t have to shout over pounding music and blaring televisions? Come in and unwind in our subdued, welcoming, and relaxed ambiance. Our bar is a completely refurbished 1930s building with rich wooden floors, solid wood tables and a solid maple bar top. Everything to make you feel comfortable and easy.

inside sawyers

Behind the Science

The art and craft of brewing a good craft beer requires more than just a passion for fermentables. It involves real science and an understanding of the total brewing process. Every step has to be carefully executed to ensure the finest product and best tasting results.

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Step 1 – Milling

The first step is called ‘Milling’. The malted barleys are measured, mixed, and ground into a grist that is not too coarse nor too fine.

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Step 2 – Boiling

After separating the mash into a clear sugary liquid called ‘wort’, the wort is boiled and hops are added to give the brew its distinctive flavor. The mixture is boiled from 50 minutes to 2 hours, depending on the character of the flavor desired.

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Step 3 – Fermentation

After boiling, the wort is chilled, removed from the grains, and beer yeast is added. The mixture is pumped into tanks where the yeast consumes the sugars, metabolizing them into alcohol in a fermenting process that takes about 5 days.

Step 4 – Aging

When the fermentation process is complete, the beer is put into kegs or bottles and infused with CO2 for carbonation. This is the process of aging and it can last from a week to several months. Many brewers use wooden casks made from specific wood to imbue their beer with a unique character and flavor

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Step 5 – Packaging

Once the brewing and aging process is complete, the beer is ready to be packaged for consumption, either in bottles or on tap in your favorite bar drinking establishment.

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Events

Grab a Drink

Looking for a place to enjoy a few drinks and good conversation where you don’t have to shout over pounding music and blaring televisions? Come in and unwind in our subdued, welcoming, and relaxed ambiance.

4574 Dowling Street,
Montague, MI 49437

(231) 923-1986

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