Shipwrecked Brew Pub prides itself on delivering nothing but 100 percent hand-crafted Door County beers. With several year-round and seasonal brews offered, brewmaster Nate Denzin is able to produce 1,100 barrels – or 34,100 gallons – of beer a year!

It all starts with our mash ton, where we add our malted barley to water. This helps bring out the fermentable sugars in the grain. While that sits, we then pump that into our brew kettle – basically, one big boiling pot. There, everything is boiled down to sterilize the wort – which is the extracted liquid.

It is at this point we add our hops, with only the finest ones going into our beers. Depending on the beer, the hops can range from the Chinook & Mt. Hood hops in our Door County Cherry Wheat and IPA to the Willamette hops which go into our Peninsula Porter.

The wort is cooled down to a temperature which the yeast can tolerate. Then, it gets moved into our fermenters, which are also 600 gallons. There, we add the yeast. The sterilized wort is basically food for the yeast for the next 10 days. The result – the alcohol comes out, the liquid is run through filters, and then our beer is ready to be tapped into your pint glass.