Posted on by Sean Inman

Backstage at Angel City – Part 1 – Grain

Recently, I was given the opportunity to follow a brew day from opening of the building until the liquid was sent to fermenter.

I shadowed brewer Layton Cutler of Angel City as he made the Angel City Wit.

Here is a “grainy” photo essay of the day.

Up one floor to add the grain to be milled.

The somewhat “unappetizing” first stage of brewing.

You need a stick and a squeegee to get the grain out.

Just under 10 garbage pails filled with spent grain from one batch of Wit bier.