Now cooled, it takes six hours to fill just one of our six massive Oregon Pine Washbacks with the sugary wort. Once full, it’s time to add yeast to the wort and let the miracle of fermentation begin.

In the full throes of fermentation, the wort will froth vigorously for about two days, giving off carbon dioxide as the ravenous yeast feeds on the sugars, converting them to alcohol. The liquid we’re left with after fermentation is known as wash, and tastes and smells very similar to a strong malty beer with an ABV of about 8%.