Brewing cylindroconical vessels, through open stone vessels, to wooden vats. After the wort is cooled and aerated – usually with sterile air – yeast is added to it, and it begins to ferment. It is during this stage that sugars won from the malt are converted into alcohol and carbon dioxide, and the product can be called beer for the first time. Most breweries today use cylindroconical vessels, or CCVs, which have a conical bottom and a cylindrical top. The cone's aperture is typically around 60°, an angle that will allow the yeast to flow towards the cone's apex, but is
Founders Brewing Company during what has become known as KBS Week. The "regular" Breakfast Stout is a seasonal American Imperial Stout with wider availability. They are also releasing the Canadian Breakfast Stout (CBS) in December 1, 2017, the first time since 2011. Overlooking the brewing facilities, the Founders taproom allows customers a look into where beer production occurs and offers many beers on draft that are only available at the tap room. The offering of specialty beers and live music four times a week has helped make the taproom a staple in the Grand Rapids community and a destination for travelers. The deli