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House of Jones
Brewed since 1907 in United States of America
3.5 % alc. vol.
Brewed from the clear waters of the Youghiogheny River in Smithton, PA.
Process Description
Barley malt is crushed, then soaked in water. Corn grits are soaked then boiled in water. The boiling corn grits are combined with the barley malt and held at the optimum temperature for conversion of starch to fermentable and non-fermentable sugars. This optimum temperature varies with the type of beer desired. The liquid, called wort, is separated from the grains, boiled for 80 minutes during which time the hops are added.
After boiling, the wort is cooled to facilitate yeast addition, and transferred to a fermentation tank.
After a total of eight days in fermentation, the beer is cooled further to 29% F. and transferred to storage tanks, where it remains for 18 days. After storage, the beer is primary filtered (to remove any yeast remaining in suspension), carbonated to the desired level, then transferred to finishing tanks, where it is held under pressure (to prevent loss of carbonation) for five days.
The beer is then "Polish" filtered to achieve brilliant clarity, then transferred to tanks for racking as draft beer, or bottling or canning in the bottlinghouse.
Beer enters the bottles at the filler, the bottles are crowned (capped) and proceed on to the pasteurizer, where the beer is pasteurized (heated to 140 F. [60 C.] for 11 to 12 minutes, and then the beer is labeled and packed in cases.
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