The Straub Brewery process begins with spring-fed mountain water from the Laurel Run Reservoir. As the water runs into the brewery, it is mixed with corn flakes and crushed malted barley. Come along on a tour and see how the starch from the grains is converted into fermentable sugar by the natural enzymes contained in the malted barley. After that, see the heating, cooling, fermentation, and cold storage facilities.
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