So many ways
to enjoy a fresh micro brewed Bricktown beer:
1. 16 oz pint
2. 25 oz frosty mug
3. Pitcher
4. Sampler
5. Beer tower – 84oz’s right at your table – you control the flow!
6. Growler – ½ gallon of brewed beer for you to take home
This month brew beer selection:
-The Mexican
-Einstein Amber
-Laughing Ass lager
-Vanilla bean stout
-Vanilla bean lager
-Willies Scottish ale
-Black Eye Stout
How is Beer Made at Bricktown?
Our beer is brewed one small batch at a time in our copper clad 250-gallon tanks. Although most breweries use the same steps for brewing beer, the end result can vary greatly. Our handcrafted recipes and special brewing techniques give each of our beers and our specialty beers distinct characteristics.
We are able to brew and serve our beer in the same location, brewery fresh. Our beer never travels more than fifty feet and never encounters any of the elements, which can spoil its flavor, such as light or heat. Because of this, our beer maintains the best possible flavor.
Our brewery is located right inside the restaurant. The brewery consists of the brew kettle, heat exchange, three primary fermentors, and twelve storage/secondary fermentation tanks (lagering tanks) located in a sealed cooler in the lower level.
The Process
Mashing & Mixing. This process is done to create the "wort", a selected blend of barleys are steeped in warm water to withdraw colors and flavors. Grains are removed and the resulting liquid is mixed with natural barley syrup to increase the amount of fermentable sugars. After the mashing & mixing are complete, the solution or wort is packaged in 5 gallon buckets and later deposited in the brewing kettle during brewing.
Brewing/Cooking
The wort is boiled for 45-90 minutes to extract bitterness from the hops. Additional hops are added near the end of the boil to give the beer aroma & flavor.
Cooling/Transfer
The heat exchange cools the wort as it is pumped to the fermentor. Primary Fermentation (2 weeks): Brewers yeast is added to the cool wort and fermentation begins. Yeast eats the barley-derived sugars and generates alcohol, Carbon dioxide (CO2) and other compounds.
Filtration
Some beer styles will be filtered to remove yeast and ensure absolute clarity.
Secondary Fermentation/Serving Tanks
(1-2 weeks) Cold aging (known as lagering) allows the flavors of the beer to properly combine. Sometimes hops, fresh fruit or spices are added at this stage to give the beer more character. The beer is transferred directly from the secondary fermentation tanks to the tap. This gives the freshest brew possible.