Abilene's first, and only, microbrewery gave us a behind the scenes look at just what goes into a cold mug of specialty brewed beer.
According to Cypress Street Station owner, Brian Greene, it all starts with the grains. Each type of handcrafted beer has it's own unique blend of grains.
"We start with the different grains, and then they're then milled up," explains Greene. "Once they're milled up we'll put them in a vessel and boil them."
After the boiling process, the beer is drained and then infused with hops which gives the beer a kick of flavor.
"There's a thousand styles of hops you can get," explains Greene. "The leaves are pressed into pellets. It's a little more concentrated."
Next comes the malt, various sugars, and another round of heat. Finally, once the beer has been cooled back down to room temperature, yeast is added.
"Eight days, ten days later, we've got ourselves some beer!" says Greene.
Greene says he's created dozens of different types of beers over the years, but one of his favorites, is the "Pugnacious Pale Ale."
"That was a lot of fun," he explains, "once this beer was created, for about three days we put a sack of hops in there just to float on top of the beer."
The "dry hopping" process, as Greene calls it, adds to both the flavor and texture of the beer.
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