Shipwrecked Restaurant and Brewery

About

Shipwrecked Brew Pub prides itself on delivering nothing but 100 percent hand-crafted Door County beers. With several year-round and seasonal brews offered, brewmaster Andrew Beckwith is able to produce 1,100 barrels – or 34,100 gallons – of beer a year!It all starts with our mash ton, where we add our malted barley to water. While that sits, we then pump that into our brew kettle – basically, one big boiling pot. It is at this point we add our hops, with only the finest ones going into our beers.The wort is cooled down to a temperature which the yeast can tolerate. Then, it gets moved into our fermenters, which are also 600 gallons. There, we add the yeastThe result – the alcohol comes out, the liquid is run through filters, and then our beer is ready to be tapped into your pint glass.