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Yellow Springs Brewery

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How We Make Beer

Brewing is an art and a science at Yellow Springs Brewery, where brewers focus on making a consistent, flawless, high-quality product — award-winning beers that are clever new takes on familiar styles. The 15-barrel brewhouse features an oversized mash tun for higher alcohol beers, seven 30-barrel fermentors, two 15-barrel fermentors for specialty beers, and a canning line. The brewhouse was designed with efficiency in mind as chilling water is reclaimed, giving our beer a lighter footprint.

We take every step possible to ensure the quality of the beer, starting with clean water purified with reverse osmosis. We use best ingredients we can find. Our hops are sourced from as close to home as Fort Recovery, Ohio to as far away as New Zealand. Our malt comes from across the U.S. and Canada. It takes from three-to-six weeks for our beer to ferment before we keg it, and we make sure a beer is never rushed. That’s because our unfiltered beer takes time to settle out in a process that doesn’t strip aroma or flavor from the beer.

Freshness is vital to high-quality beer, and as a small microbrewery with a popular taproom, Yellow Springs Brewery is at an advantage. Our beers are usually consumed within weeks, or a few months from when they’re produced, preserving the flavors our brew master worked so hard to concoct. Some beers, however, are barrel aged for several weeks to several years, where they develop finer nuances and pick up flavors from old bourbon, gin, rye whiskey and wine barrels.

Finally, in our taproom we serve our beers in both tulip and shaker glasses, depending upon style, so the aroma and flavors of the beer are enjoyed and savored as they should be.

Take a tour of our brewhouse.

Visit our taproom.

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