Yeast:
Brewer’s yeast strains play a dual role in the brewing process – it helps determine a beer’s flavour profile and is 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.

Fermentation:
Without yeast, there would be no beer. Once cooled, living active yeast is added to the wort as it travels to the fermentation tanks. Fermentation is the microbiological process in which yeast converts sugars in the wort into alcohol and carbon dioxide. Fermentation is complete in about a week, and the yeast is either removed from the top of the brewing tank (for ale) or from the bottom (for lager). Having completed this long and carefully supervised journey, the liquid can now be called beer.

Ice Brewing:
This is an extra step in the conventional brewing process. During this step, the beer temperature drops to about its freezing point. Normally, temperatures are not permitted to get this cold because ice crystals would block the beer’s path and halt production. This problem is avoided through the use of a proprietary process available only to brewers to whom Labatt has licensed its patent rights. Following fermentation, the beer enters the Deep Chill Heat Exchanger, where it is chilled to -4°C, allowing ice crystals to form. The beer then moves into the Recrystallizer, where ice crystals grow large, which allows the beer to flow freely through them. The ice beer product is then removed from the ice crystals and placed in cold cellars where it is naturally cold-aged.

Aging:
Aging: Following fermentation, the beer is placed in tanks and aged in a cold cellar. Aging temperatures and times are unique to each brew and allow the liquid to mature, bringing it one step closer to its final distinctive character.