Brewery Tour

Willkommen to the Penn Brewery On-Line Brew House Tour!
Willkommen to the Penn Brewery On-Line Brew House Tour!
Penn Brewery's 'Reinheitsgebot' pure beer is made
Penn Brewery's "Reinheitsgebot" pure beer is made with only barley, hops, water, and yeast.
Our brewing process begins with malted barley from the malt silo.
Our brewing process begins with malted barley from the malt silo.
Two-row malted barley in the Brew House before it is ground in the malt mill.
Two-row malted barley in the Brew House before it is ground in the malt mill.
The malt mill grinds and measures the barley.
The malt mill grinds and measures the barley.
The ground barley is mixed with warm water in the mash kettle.
The ground barley is mixed with warm water in the mash kettle.
The Brew House stainless steel piping and valves.
The Brew House stainless steel piping and valves.
The Lautertun strains the kernel and chaff from the mash, leaving a clear liquid called wort, which is pumped back to the kettle and boiled.
The Lautertun strains the kernel and chaff from the mash, leaving a clear liquid called wort, which is pumped back to the kettle and boiled.
The Brew House kettles can each hold 1200 gallons.
The Brew House kettles can each hold 1200 gallons.
The spent grain is donated to farmers as cattle feed.
The spent grain is donated to farmers as cattle feed.
The wort is boiled in the kettle for one and a half hours.
The wort is boiled in the kettle for one and a half hours.
Hops are added to the wort several times during the boiling stage. Hop plants grow to 30 feet tall, producing hop buds.
Hops are added to the wort several times during the boiling stage. Hop plants grow to 30 feet tall, producing hop buds.
Penn Brewery's hops come from the Hallertau region of Germany.
Penn Brewery's hops come from the Hallertau region of Germany.
After the boiling phase, the wort is pumped to the whirlpool, a cooling and settling tank.
After the boiling phase, the wort is pumped to the whirlpool, a cooling and settling tank.
The wort is cooled quickly and pumped to the fermentation cellar where it is combined with yeast and is then fermented in the fermentation tanks for a week.
The wort is cooled quickly and pumped to the fermentation cellar where it is combined with yeast and is then fermented in the fermentation tanks for a week.
After fermentation, the wort is pumped to the Lager Cellar and aged at 0°C for four more weeks.
After fermentation, the wort is pumped to the Lager Cellar and aged at 0°C for four more weeks.
More lager tanks.
More lager tanks.
After lagering, the beer is ready for filtration. It undergoes two processes: diatomaceous earth filtration and sterile filtration.
After lagering, the beer is ready for filtration. It undergoes two processes: diatomaceous earth filtration and sterile filtration.
Kegs are filled with the fresh beer.
Kegs are filled with the fresh beer.
The double pre-evacuation bottle filler cleans and then fills bottles with beer.
The double pre-evacuation bottle filler cleans and then fills bottles with beer.
The labeler.
The labeler.
The filled bottles are packed in cases and palletized.
The filled bottles are packed in cases and palletized.
Penn Brewery delivers fresh beer to our distribution partners.
Penn Brewery delivers fresh beer to our distribution partners.
Enjoy fresh Penn Brewery beer in your local restaurant or tavern.
Enjoy fresh Penn Brewery beer in your local restaurant or tavern.
 
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Walk-In Tours

To learn how we make our Penn beers, join us for a tour of our historic brewery. Walk-in tours are held on the first and third Wednesdays of every month at 1:00, 2:00, 3:00, and 4:00 pm. Private tours for larger groups may be scheduled at alternate times with advance reservations. Please be aware that there is a $3.00 tour charge for those guests who are not purchasing food or beverages at Penn (or $5.00 with the inclusion of two beer samples). There is no charge for guests who are dining or enjoying drinks at Penn.  Call Rhiannon at 412-237-9400, X-112, to arrange your visit.

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©2011 Penn Brewery - Historic photos provided by Carnegie Library of Pittsburgh