Grain Storage:
Grains like corn, rice and barley malt are stored in large steel silos, ready for the brewing process.

Water Supply:
As beer’s major ingredient, water is scrutinized by Labatt brew masters and quality control experts to ensure its purity. All water used in brewing Labatt beer undergoes a high degree of filtering and balancing to make sure it meets the company’s exacting brewing standards.

Cooker:
The cereal cooker is used at the beginning of the process. It is here adjuncts like corn grits and rice are mixed with warm water, a small amount of malt and brought to a boil in order to liquefy the mixture before being transferred to the mash mixer for further processing.

Mash Mixer:
This vessel mixes the malt and adjuncts that are heated to create a sweet solution called wort, which later ferments into beer. By adjusting the time and temperature in the mash mixer, Labatt brew masters produce fuller or lighter tasting beer. After being mashed, the liquid travels to the lauter tun, the vessel used for separation of the extracted wort.