While brewing technology and equipment have improved over the years, the brewing process is the same fine art that was started more than 160 years ago at Labatt.  Using only top-quality ingredients, each step of the brewing process is closely monitored by Labatt brew masters who decide how to balance the brew, giving each brand a characteristic colour, aroma and flavour.

The Building Blocks

Water:
As beer’s major ingredient, water used by Labatt is selected for its purity and typically undergoes additional filtering and balancing to make sure it meets the company’s exacting brewing standards.

Yeast:
Brewer’s yeast strains play a dual role in the brewing process – they help determine a beer’s flavour profile and are responsible for converting sugar into alcohol and carbon dioxide. While only a small number of proprietary yeast strains are in use at any time, Labatt maintains one of the largest independent yeast culture collections in North America. 

Malt:
Upon arriving at one of Labatt’s breweries, malt is screened, crushed and examined by highly skilled brew masters. Different types of roasted barley help give the distinct characteristics to many of Labatt’s fine brands.

Hops:
A beer’s fragrance, flavour and bitterness are determined by the type of hops used in the brewing process. Labatt uses hops from the northwestern U.S. and a number of European countries, including Germany and the Czech Republic.

Adjuncts:
Adjuncts are typically added to beers to produce a lighter taste. Common adjuncts include corn or rice.