Show V Squatters Squatter's tt rs r's brewery u. 2 good for what ales you Stewart A. A Seely Contributing Writer ITS IT'S TS T'S am a.m. and she begins her day of creating creating creating creat creat- ing a tradition handed down from England and Germany She is constantly checking temperatures jotting down times and moving about making sure all is well I love what I do here here she says Here for Jennifer Talley is Squat Squatters Squatter's ers er's Pub Brewery Salt Lake City's only brewery since Fisher Brewery closed Talley is the assistant master brew-master and explains The liThe is rela rela- 1 1 process u v y ca easy y First a barley is selected Itcan It Itcan Itcan can be malt carmel roasted chocolate wheat or a variety of other barley types Then it is crushed through a mill and dropped into a giant stainless steel tank called the mash ton Waiting below is degree degree degree de de- de- de gree water that blends with the barley to make a sort of soup This process is called the grain or fermentation where sugars are actually extracted extracted extracted ex ex- from the grain Once these sugars are collected collected collected col col- col- col the product is called wort the rest of the unneeded unneeded unneeded un- un needed materials are sold to a local pig farmer The wort is then transferred to another tank called the kettle and hops is added Hops is a plant which gives flavor and aroma it also takes out the bitterness Now gallons come to a Any foreign matter can contaminate contaminate contaminate con con- the whole batch so cleanliness cleanliness' is the y key Now the product is ready for cold filtering The yeast is now taken from the and the beer is filtered into cold storage tanks which hold a temperature of 33 degrees Generally English Pub ales have hav a serving temperature of 40 degrees but this is Squatters Squatter's touch From this point the storage tanks hold the beer for ten days to ensure a cool flavored beer As the bartender pulls on the tap its it's coming directly from the storage 00 0 boil and the wort and hops blend and run through a heat exchanger instantly cooling the batch as it enters the The is the biggest of the steel tanks and is where yeast meets with the wort producing beer Wort enters the bottom of the and comes in contact with liquid yeast The yeast then goes to work eating the fermentable fermentable fermentable ferment ferment- able sugars with the products by-products alcohol and being released creating beer The total exchange takes four days Then another ten days to age and flavor the beer During the first six days the lid of the is open because of the pressure the produces but as the working yeast is in the final stage the lid is tightened to carbonate the beer naturally Yeast is the most important ingredient ingredient ingredient in in- according to Talley It can be used over and over again until it gets tired But the critical thing about yeast is it must live in a sterile en- en tanks in the cellar below the brewery Talley who has been employed by Squatters Squatter's for just over a ye year began brewing at home She experimented with it for a while and found that she wanted a career a-career in her hobby Dan Burick whom Talley Talley Talley Tal Tal- ley trained under is the head brew At the time Burick needed an assistant I Iwas Iwas Iwas was there at the right time Talley said Owners Jeff and Peter Cole currently would like to expand and bottle their beer but if this took place it would involve moving to another location Squatters Squatter's is simply too small to mass produce Other brew breweries rles in Utah include Wasatch Brewery in Park City and Eddie in Moab What makes Squatters Squatter's unique is the fact that our beer is handcrafted handcrafted handcrafted hand- hand handI I crafted Talley said The whole process is done by hand rather than pushing buttons on ona a computer screen One new feature that Squatters Squatter's offers is the 64 ounce 2 1 gallon Growler which is a take- take takeout out barrel This makes Squatters one of a few the over-the-counter pubs Squatters is located in downtown Salt Lake City on South West Broadway It was established established established es es- es- es in 1989 and promises premium ale A variety of ales are served in accordance with the seasons A few include Millcreek Cream Stout Winter Wheat Coles Cole's Best Bitter Bitter Bitter Bit Bit- ter and Emigration Amber Ale Squatters Squatter's hours are 1130 am a.m. through 1200 am a.m. a.m. am a.m. Friday and Saturday Squatters Squatter's is a non-membership non pub which sticks to its logo GOOD FOR WHAT ALES YOU |