Only Four 100% Natural Ingredients In Our Beer

Water

Twin Lakes has always been famous for it's water. Even going back to the days of George Washington!

As the primary ingredient in beer, water has a tremendous influence on the quality and taste of the product that is produced. Most breweries use municipal water that contains chlorine, fluoride and other pollutants. It must be re-engineered, cleaned and filtered to make it suitable for brewing. Here at Twin Lakes, we are blessed with a plentiful source of pure, unadulterated water. The farm has been known as Twin Lakes for generations, due to the spring-fed lakes on the property. We also have a deep rock well on the farm which is the source of the water we use for brewing. It naturally has the perfect mineral content and pH for creating great American beers. We use the water fresh from the well, with no treatment other than filtering for particulates. Our pure water adds a refreshing smoothness and unique quality to our beer.

Hops

We only use the choicest fresh, whole flower hops from small family farms in the Pacfic Northwest.

Hops are the female flower of the hop plant (Humulus Lupulus). Hops add a crucial balance to the naturally sweet barley malt. Hops also contain a natural preservative, which is important since our beer is neither filtered nor pasteurized. There are many varieties of hops that impart unique qualities of bitterness, flavor and aroma to the beer.  We select the best hops to complement the recipe for the style being brewed.  The Cascade variety is perfect for the Greenville Pale Ale due to its pleasant, flowery, spicy and citrus taste and aroma. Much of the hop harvest is processed and extruded into dense pellets.  We prefer and only use the unprocessed whole flower hop. This is in keeping with our desire to produce as natural a product as possible.

Grain

Our beer is made from ONLY 4 quality ingredients!Water, Hops, Grain, and Yeast.

The backbone of most beers is barley, which is grown throughout the world and in much of America. However, the barley must be malted to make it suitable for brewing. Malted barley is simply barley that has been germinated and then immediately dried in a kiln. This delicate and complex process creates sugars, starches, and enzymes that are necessary for transforming this grain into beer. We use the highest quality barley malt from Briess in Wisconsin in most of our beer. But we also use Pilsner malt from the EU in our Route 52 lager and the famous Maris Otter malt from the UK in our Caesar Rodney Golden Ale. Additionally, specialty malts are used to create rich flavor profiles. For example, Black Malt, which has been roasted at a high temperature, gives our Tweeds Tavern Stout its rich flavor with hints of coffee and chocolate. Rolled oats are also used in our Tweed’s Tavern Stout to create a creamy head and rich mouth feel. Malted wheat is used in our Winterthur Wheat. Crystal Malt is added to our Greenville Pale Ale to enhance body, deepen the color and add a caramel character. We do not use any corn or rice or added sugars in our beers.

Yeast

We are proud to use fresh high quality ale and lager yeast from White Labs. Yeast are single celled organisms that eat the sugars from the malt and create alcohol, carbon dioxide and heat. There are many varieties (species) of yeast that are available for use in brewing. Many are particularly suited for a specific style of beer. The yeast strain that is used can have a tremendous impact on the final flavors you experience as you enjoy our products. We use great care to select the best yeast for each recipe in order to enhance the final result.