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We begin the brewing process by carefully selecting and milling the finest Australian malts. These malts are crushed in our mill to create a milled product called grist, which forms the foundation for our craft beers.
In our craft brewery, we combine the mash conversion and lautering processes in a single vessel known as the Mash Tun. Here, the grist is mixed with pure Tasmanian rainwater and heated, initiating a process called mash conversion. Natural enzymes in the malt work their magic, breaking down the starches into fermentable sugars. Simultaneously, the sweet liquid, known as wort, is separated from the grain husks, achieving both processes efficiently and sustainably.
The wort, now rich in sugars and flavors, is transferred to our Kettle. Here, we bring it to a controlled boil, infusing it with locally sourced hops to impart unique aroma and bitterness profiles. The Kettle also serves as a whirlpool, where any remaining malt or hop particles are removed. This consolidation of processes ensures the efficient use of resources and maximizes flavor extraction.
After boiling and whirlpooling, the wort undergoes separation in our whirlpool vessel, leaving behind any impurities. It's then rapidly cooled to the ideal fermentation temperature, preserving the delicate flavors we've crafted.
The heart of our craft beer production lies in the fermentation process. We introduce carefully selected yeast strains to the wort during vessel filling. These yeast strains work their magic by converting the sugary wort into beer. Through this natural fermentation process, alcohol is produced, along with a wide range of flavors that make each of our brews unique. The carbon dioxide produced during fermentation will give our beer its natural effervescence.
Once fermentation is complete, our young "green" beer enters the maturation phase. The majority of our beers are aged in wood. This crucial step allows the flavors to fully develop, resulting in a smooth and well-rounded finish that defines our craft and boutique beers.
We take pride in our commitment to sustainability. Unlike larger breweries, we do not filter or pasteurize our beer. Instead, we embrace the natural character of our brews. After maturation, the beer is carefully packaged, preserving its true essence. We also ensure that nothing goes to waste. The spent grain from our brewing process is used to feed our farm animals, completing the cycle of sustainability.
Waste management is a crucial part of our cradle to grave philosophy. Our wastewater is passed through a biological wastewater treatment plant before being reticulated to fodder crops for our growing menagerie of farm animals and also to irrigate our small hop yard. Our spent grain is put to good use as a supplementary feed source for our chicken, goats and sheep
At BOS Brewery, our craft and boutique approach, along with our dedication to using pure Tasmanian rainwater and Australian malts, results in exceptional and distinctive beers that reflect the true essence of our region. We invite you to savor the unique flavours and quality of our creations, made with passion and a commitment to excellence.
Uncover the rich flavours and storied tradition of Tasmania's finest craft beer. Whether you're looking to explore our unique barrel-aged selections or seeking the perfect brew to share with friends, We always have something to satisfy every palate.
Under the Liquor Licensing Act 1990 it is an offence:
for liquor to be delivered to a person under the age of 18 years.
Penalty: Fine not exceeding 20 penalty units
for a person under the age of 18 years to purchase liquor.
Penalty: Fine not exceeding 10 penalty units
Liquor Licensing Act 1990
License Number: 99359
ABN : 38653109427
