Scienceline
February 7, 2016
With a spin of the handle, a tug and a clang, Damian Brown opens a hatch on the top of a large, gleaming stainless steel tank and peers inside. “This is our mash-lauter tun,” he says with an echo. “You create the wort in that and then we run it off into the kettle.” The tank is empty, as is the one next to it. The gauges and indicators are still, the cavernous, bright room only filled with a low hum and the squeak of Brown’s Chuck Taylors on the cement floor. It’s a quiet day at the Bronx Brewery, where Brown is the head brewer, and most of the assistant brewers have gone home for the weekend.
kelsey kennedy 