The No. 430 Liftiversaberry will be on tap at Hoops starting Sept. 6, but the brewing process starts long before that.

Director of Brewery Operations Bjorn Erickson showed how the process starts and explained where it goes from there.

First, grain and 300 gallons of hot water are mixed in a mash tun.

“This is a 15-barrel system. So we’ll make about 15 barrels’ worth of beer. A barrel is 31 gallons, or 2 kegs’ worth,” Erickson said.

The mash process takes 20-30 minutes, Erickson said, depending on how much grain is used for a different style of beer.

“That water and the heat is hydrating that barley and those grain corns, and then we’re starting to break down the starches in that, and the enzymes in the grain are going to start to convert it into simpler sugars that eventually the yeast will eat,” he said. “But we’re making kind of oatmeal porridge right now.”

It takes about 10 days for the yeast to “eat” all the sugar. So it will take a few weeks before it can be served on tap.

Erickson believes good beer can be distilled down to three essentials: “I boil it down to product, people, and process.”