eEdition Subscribe Log in
Tuesday, May 13, 2025
57.0°F

Kalispell Brewing Co.

<p>Cole Schneider inspects a sample of the wort Thursday evening at Kalispell Brewing Co. “This is about the color the completed beer will be,” he said.</p>

<p>Maggie and Cole laugh while waiting to add hops to the mash Thursday evening at Kalispell Brewing Company. Hops are added at three different stages in boiling process for the dunkel style beer being brewed. "This is the first beer brewed in dowtown [Kalispell] since 1955. I think it's pretty cool," Maggie said. May 15, 2014 in Kalispell, Montana. (Patrick Cote/Daily Inter Lake)</p>

<p>Cole walks through the nearly-finished tasting room Thursday morning. Between the tasting room and the upstairs patio about 100 customers will be able to sit and enjoy brews at Kalispell Brewing Company/ May 15, 2014 in Kalispell, Montana. (Patrick Cote/Daily Inter Lake)</p>

<p>Cole uses a hydrometer to check the original gravity of the liquid mash of grains, called the wort. Original and final gravity measures the density of the liquid before the yeast is added and after fermentation is complete and is used to determine the alcohol by volume of the final product. the May 15, 2014 in Kalispell, Montana. (Patrick Cote/Daily Inter Lake)</p>

<p>Maggie smells different types of malts Thursday morning at Kalispell Brewing. Kalispell Brewing Company gets most of their hops from Malt Europe out of Great Falls though some malts, like the ones used in the dunkel, are special ordered from Germany. May 15, 2014 in Kalispell, Montana. (Patrick Cote/Daily Inter Lake)</p>

<p>The two-story, 9,000-square-foot building underwent serious remodeling. The back 14 feet of the building was removed to create a loading dock area for the brewery. Concrete footing for a new back wall to the building was poured in late February of 2013. (Patrick Cote/Daily Inter Lake)</p>

<p>Cole walks through the brewing floor Thursday evening at Kalispell Brewing Company. Brewing of Kalispell Brewing Company's first batch of beer started at 9:15 Thursday morning and wasn't completed until 12:30 Friday morning. The triple decoction method used for the Winter at Noon Dunkel requires more time than most brewing processes. May 15, 2014 in Kalispell, Montana. (Patrick Cote/Daily Inter Lake)</p>

Previous Next
| May 17, 2014 7:58 PM

photo

&lt;p&gt;Maggie and Cole laugh while waiting to add hops to the mash Thursday evening at Kalispell Brewing Company. Hops are added at three different stages in boiling process for the dunkel style beer being brewed. &quot;This is the first beer brewed in dowtown [Kalispell] since 1955. I think it's pretty cool,&quot; Maggie said. May 15, 2014 in Kalispell, Montana. (Patrick Cote/Daily Inter Lake)&lt;/p&gt;

photo

&lt;p&gt;Cole walks through the nearly-finished tasting room Thursday morning. Between the tasting room and the upstairs patio about 100 customers will be able to sit and enjoy brews at Kalispell Brewing Company/ May 15, 2014 in Kalispell, Montana. (Patrick Cote/Daily Inter Lake)&lt;/p&gt;

photo

&lt;p&gt;Cole uses a hydrometer to check the original gravity of the liquid mash of grains, called the wort. Original and final gravity measures the density of the liquid before the yeast is added and after fermentation is complete and is used to determine the alcohol by volume of the final product. the May 15, 2014 in Kalispell, Montana. (Patrick Cote/Daily Inter Lake)&lt;/p&gt;

photo

&lt;p&gt;Maggie smells different types of malts Thursday morning at Kalispell Brewing. Kalispell Brewing Company gets most of their hops from Malt Europe out of Great Falls though some malts, like the ones used in the dunkel, are special ordered from Germany. May 15, 2014 in Kalispell, Montana. (Patrick Cote/Daily Inter Lake)&lt;/p&gt;

photo

&lt;p&gt;The two-story, 9,000-square-foot building underwent serious remodeling. The back 14 feet of the building was removed to create a loading dock area for the brewery. Concrete footing for a new back wall to the building was poured in late February of 2013. (Patrick Cote/Daily Inter Lake)&lt;/p&gt;

photo

&lt;p&gt;Cole walks through the brewing floor Thursday evening at Kalispell Brewing Company. Brewing of Kalispell Brewing Company's first batch of beer started at 9:15 Thursday morning and wasn't completed until 12:30 Friday morning. The triple decoction method used for the Winter at Noon Dunkel requires more time than most brewing processes. May 15, 2014 in Kalispell, Montana. (Patrick Cote/Daily Inter Lake)&lt;/p&gt;