Stevens Point Brewery Brewing Process
Once the brew master has perfected the recipe, the brewing process begins to achieve the legendary taste of Point brews.

• A special blend of the highest grade barley, malts and grains are mixed with pure water to produce "mash". This process is mixed at specific temperatures, which determines the final alcohol level in each product.
• Cooked grains are next added to the mixture. Once conversion is completed and the temperature has been raised, the mash is transferred to the lauter tun.
• Here the solid grain is separated from the wort, the rich, sugary liquid. The wort is strained from the mash and is boiled.
• The wort is transferred to the brew kettle. Hops, grown in the renowned Yakima Valley Region of Washington State, are added to the brew kettle. Hops are the final recipe ingredient - giving Point Beer its rich aroma and undeniable flavor. After the hops are added, it's time for the wort to be fermented into beer.
• During the delicate fermentation and aging process, each batch of beer is checked and double checked by the master brewer every day for clarity, sugar content, and alcohol levels to ensure Point's great beer taste is present.
• After the beer is fermented, it is moved to aging tanks in another cellar. Here it is aged for 21 to 28 days, twice as long as mass-produced beers.
• Now - the ultimate test. Taste. The master brewer pours a glass of the aged beer and holds it up to the light to check for body and smoothness - the key elements that give Point Brews their distinctive appeal and character.
• Following the master brewer's strict quality standards, the beer is ready for bottling, canning, or kegging. A strict quality standard is maintained during the bottling and packaging processes to ensure consumers enjoy great brewery-fresh taste in all Point Brews.