BY BROOKE SJOBERG & GRACIE WARHURST
The brewing process
The details
Dig deeper
Determine whether to use filtered water. At Power Brewing Project, water used in the brewing process is filtered through reverse osmosis.
As more chain restaurants and sports bars move into the area, Power said the opening of his brewery has received specific appreciation for being local. These local spaces foster a sense of community and provide entertainment that residents might otherwise have to go out of town for, Toledo said. “[Breweries] create local hangout spaces to go catch the latest lager that’s being launched and go have that socialization,” Toledo said. “It’s nice to be able to do that without having to drive into a big city.” The Dudleys see their brewpub as an extension of the Pflugerville community. With downstairs seating, an upstairs bar and outside garden, the couple said there is a place for everyone in their brewery.
As a smaller operation, Power Brewing Project brews are not going to be available on store shelves. Rather, Power said the beers he makes are available by the keg in his taproom, at local events and in local restaurants. “I’m trying to keep maybe three to five differ- ent places stocked with some of our kegs right now,” Power said. “We’ve got four beers out in the wild.” Being a smaller brewery is not necessarily a disadvantage, both Power and Troy Dudley say. Being a family-owned brewpub adds additional appeal to the business, Troy Dudley said. Prost’s brews are not available in stores, which he said makes Prost a “destination” attraction. “Very few breweries are pub-based and not based around distribution,” he said. “You have to go there to drink the beer.” Dudley also said this format brings a more traditional, small-town brewpub environment to Pflugerville.
Mill the grain to allow for better fermentation and extraction of sugars.
Boil the grain for 60-90 minutes, adding hops and other flavorings as well as yeast.
Transfer from a boiling kettle to a heat exchanger, cooling the brew.
Allow the brew to ferment for three to 10 days, depending on the type of beer.
Condition the beer at set temperatures, allowing particulates to fall to the bottom.
Transfer conditioned beer to kegs for serving or sale.
SOURCE: DAVID POWER/COMMUNITY IMPACT
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PFLUGERVILLE - HUTTO EDITION
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