Our brewing system was purchased from E&O Trading Co. out of San Francisco in 2003. It was originally built by JV Northwest out of Canby, Oregon in 1997 and relocated to Bend after being purchased by Silver Moon’s original owner, Tyler Reichert.
The brewhouse is a 10 barrel single infusion mash with a steam fired kettle and combination hot liquor tank /mash tun capable of brewing around the clock.
The Silver Moon Brewing process starts with our 22,000 lbs grain silo consisting of 2-row base malt. On its way to the roller mill we add our specialty grains to make up the profile of the craft beer. Once the grain passes the mill, it goes into a grist bin to weigh the grains before passing over to the brew house. When we are ready to brew, we will re-hydrate our ground malt at a set temperature to release a starch and malt enzyme complex where the enzymes convert starches to fermentable sugars.
Next, we rinse the remaining sugars from the mash by sparging as we fill the kettle with sugary wort. When the kettle is full we start boiling the wort to condense sugars and flavors. During the boil, we add hops to season the brew. Following the boil, we then pass the wort through a heat exchanger, knocking it down to fermentation temperature as we fill the fermenter, at which point we add yeast. The yeast will eat the sugar and the by-product is alcohol and Co2, creating the wonderful beverage we all love and enjoy… CRAFT BEER in Bend, Oregon!
Our cellar consists of 5-10 barrel JV Northwest fermenters, 2-30 barrel fermenters, 5-10 barrel JV Northwest bright tanks and 4-20 barrel bright tanks, where the beer will sit and condition and carbonate before going on to packaging. The final destination will be kegs or bottles before being consumed by our fine clientele.