Brewing as an Art Form
The Marin brew house design combines maximum efficiency and quality management. The equipment is set up in linear fashion, with the mash tun near the patron’s entrance. The fermenters, serving tanks, and bottling line are exposed by glass windows, extending the length if the tap and bar area. The 14 barrel system is a modern custom installation which Brendan designed. Marin has an efficient bottling line which has enabled brews to be packaged labeled and sent to select retailers throughout California.

Brew Process
Hot liquor (water) flows into the mash tun with the gradual addition of milled barley and specialty grains. Grain's starch is converted into maltose in the mashing process. In order to extract the maximum amount of sugar, the grains are sparged or rinsed. The sweet wort is then transferred to the boil kettle and the spent grains are then either discarded or saved as feed for local cattle ranchers.

The boil is a method of condensing the wort and an opportunity to bitter the wort with scheduled hop additions. Before entering the fermenter the wort is run through a glycol chiller which lowers the temperature of the wort to a point in which the yeast can work effectively.

The fermentation process creates a copious amount of CO2 blowoff. Once this settles down and the fermentation has run its full course, the beer is filtered. The beer is then kegged, bottled, or transferred into jacketed serving tanks.